Pressure Cooker Cream of Carrot Soup

Pressure Cooker Cream of Carrot Soup

Made  times
Liam Walshe 3

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt 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.
  2. 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.


  • Cook's Note:
  • 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.


Most helpful
Most positive
Least positive

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 ske...

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...

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 pot...

My family loves this soup! I've made it following the recipe and with some changes. Both ways are 5 stars. My changes are doubling the curry powder, skipping the potato, and using a can of c...

Other stories that may interest you