"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." — cober6711
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2 1/2 cups
salt to taste
Yukon Gold potato, peeled and diced
1 1/2 cups
roughly chopped celery
green onions, chopped
heavy whipping cream
mild curry powder
salt and ground black pepper to taste
This makes a ton of soup, and let me try out my pressure cooker! I just got it for a present and was excited and a bit scared (that pressure thing kind of freaks me out, but anyway). I was skeptical that carrots, which take FOREVER for me to cook, would cook in 7 minutes. They so did! Awesome! As for the recipe itself, I added some more curry and salt and pepper at the end. I did leave out green onions (didn't have) and subbed sweet potatoes (already cooked, courtesy of my mother) at the end instead of potatoes, which I don't have. And as we are in the middle of a hurricane, I felt it was prudent not to go out in it for potatoes. I also didn't have cream, so I just put in half the amount of milk. Worked well--maybe not as thick as it would be with cream, but it was nice. I served with Wheat and Barley bread I'd made for dinner, and it was a nice, warm dinner on a cold, windy and rainy evening. Thanks for the recipe!
I made this yeaterday for a crowd, there was none left at the end! Everyone thoroughly enjoyed it. Sorry to say that I made a few minor changes, they are as follows:
I did not use heavy cream, (coffee cream was all I had, and I didnt use quite as much as the recipe called for, maybe 2 cups?)
I did not put in the green onion as there was enough with the original chopped onions in base, and I added a little cumin with the curry. I also grated in about a 2 inch knob of ginger root, and only used about 4 cloves of garlic but probably could have been braver and tried using all 8! I was a bit afraid of it being overwhelming.
It pureed beautifully, and was a warm and hearty soup!
Also, if you enjoy a garnish....we swirled some yogurt that had been mixed with a bit of curry on top. It added a nice swirl of colour to the orange hue of the soup. Culinary, and visual art!
It was a great dish, and could be a hearty meal with some rustic bread or croutons.
I keep forgetting to use my pressure cooker, and this soup worked amazingly well in it. Quick and easy.
Wow! Absolutely loved this soup - just what I was looking for! I didn't have green onions, so just chopped one large regular onion and used half-and-half (2 cups) at the end. Mashed sweet potatoes were also on hand, so I added them once the carrots were done cooking - I was also surprised that the carrots were done in only 7 minutes. I chopped about 7-8 large carrots, and did not need additional cooking time. Because I like my soup a bit spicy, I added some cumin and cayenne at the end. Very yummy - I will be making this often during the cold weather! thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Cream of Carrot Soup
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 229
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