Pressure cooker cream of carrot soup recipe. Creamy and delicious carrot soup recipe. This simple, healthy vegetable soup is a family-favorite side dish that takes only minutes to prepare. Carrot soup has become popular in recent time due to its great taste and health benefits. This is because it is both low in calories, sugar, fat, and sodium as well as high in fiber and vitamin A.
You may also like Manchow Noodles, another healthy recipe cooked in a pressure cooker.
The Health Benefits of Pressure Cooking Carrots and Cream Soup on Low to Med Heat (~45 Mins)
Pressure cooking is a great way to preserve the nutritional value of vegetables, meat, and beans. It also helps reduce cooking time and make dishes more flavorful.
Pressure cookers are also a great tool for people who have trouble with digestion or are trying to avoid gluten in their diet. Carrots and cream soup can be pressure cooked for 15 minutes to make them more digestible.
Pressure cooking is a technique that uses steam pressure inside the pot to cook food faster while preserving nutrients and flavors. The process brings out the natural sweetness of carrots while adding creaminess to the soup.
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Pressure Cooker Cream of Carrot Soup Recipe
Serve this vegetable soup warm, or chill it and offer it cold.
Ingredients
- 8 tablespoons (120 ml) unsalted butter, cut into small bits
- 1¼ pounds carrots, peeled and sliced
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1 ml) baking soda
- 2½ cups (625 ml) vegetable broth
- 1/2 cup (125 ml) heavy cream
- 2 tablespoons (30 ml) minced fresh dill
Instructions
Melt the butter in a 6-quart (6 L) electric pressure cooker turned to the browning function.
Stir in sliced carrots, salt, and baking soda along with 1/4 cup (60 ml) water.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Stir in vegetable broth, heavy cream, and dill. Using an immersion blender, purée the soup in the pot.
Ladle vegetable soup into soup bowls. Serve hot or cold.
