Pressure Cooker Cream Of Carrot Soup
Pickled peppers can be canned using the traditional boiling hot water method.
Recipe Summary Pressure Cooker Cream Of Carrot Soup
This recipe takes baby carrots along with other wonderful ingredients to create a creamy soup that is sure to please! Peeling and chopping is kept to a minimum. Garnish with finely chopped green onions or chives and serve with warm bread.Ingredients | How To Can Carrots Without A Pressure Canner¼ cup butter2 ½ cups diced onionssalt to taste1 large Yukon Gold potato, peeled and diced1 ½ cups roughly chopped celery6 green onions, chopped8 cloves garlic6 cups baby carrots10 cups vegetable stock4 cups heavy whipping cream½ teaspoon mild curry powdersalt and ground black pepper to tasteDirectionsMelt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.If you don't have an 8-quart or larger pressure cooker, you can cut everything in half and you should be just fine.You can also use a regular blender or food processor if you don't have an immersion blender to puree the soup.Info | How To Can Carrots Without A Pressure Cannerprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
16
Yield:
16 servings
TAG : Pressure Cooker Cream Of Carrot SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Carrot Soup Recipes,
