Pressure Cooker Carrot Ginger Soup Recipe

2017-08-26
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Pressure cooker carrot ginger soup recipe. Very easy and delicious, chicken broth based vegetable soup cooked in a pressure cooker. Soups cooked in pressure cooker turn extremely delicious. I used dry vermouth for this carrot ginger soup because it gives the soup a slightly savory. Use very dry Chardonnay as a substitute if you don’t like dry vermouth. Mix all purpose flour and dry vermouth well, making sure the flour has dissolved and no bits on the bottom of pressure cooker.

You can also cook this tasty soup in a slow cooker if desired (recipe adapted from http://www.pbfingers.com)

Slow Cooker Carrot Ginger Soup Recipe

4 servings

Ingredients: 4 cups (1 L) low-sodium chicken or vegetable broth, 1 pound carrots, peeled and chunked, 1 large sweet potato, peeled and chunked, 1 yellow onion, peeled and diced, 2 garlic cloves, peeled and minced, 2 tablespoons grated fresh ginger, 1/4 teaspoon each: salt and freshly ground black pepper, 1 13½ oz (400 ml) can coconut milk

Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except coconut milk. Cover and cook on low-heat setting for 8 hours. Turn off slow cooker. Cool carrot ginger soup. Pour into a blender and add coconut milk. Blend until smooth. Ladle soup into soup bowls. Serve with croutons and enjoy!

Pressure Cooker Carrot Ginger Soup Recipe

Ingredients

  • 1 ½ pounds (720 g) carrots, peeled and chopped
  • 3½ cups (900 ml) vegetable or chicken broth
  • 3 tablespoons chopped crystalized ginger
  • 1/2 cup (125 ml) dry vermouth
  • 2 tablespoons all-purpose flour
  • 1 cup (250 ml) reduced-fat yogurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Method

Step 1

In a 6-quart pressure cooker, combine carrots, broth, and ginger. Stir well.

Step 2

In a small mixing bowl, combine dry vermouth and all-purpose flour. Whisk well. Stir vermouth mixture into the pressure cooker.

Step 3

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer temperature to 10 minutes.

Step 4

Open pressure cooker, using a Quick Release Method. Stir in yogurt and seasoning. Using an immersion blender, puree the soup right in pressure cooker.

Step 5

Ladle soup into soup bowls. Serve with croutons.

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Nutritional Info

This information is per serving.

  • Energy

    58 Kcal
  • Protein

    2.5 g
  • Carbohydrate

    9.5 g
  • Fat

    1.3 g
  • Cholesterol

    0 mg
  • Calcium

    80 mg
  • Fibre

    1.3 g
  • Sodium

    34 mg
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