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Pressure Cooker Carrot Ginger Soup Recipe

2022-08-26
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    580
  • Carbohydrates

    9.5 g
  • Cholesterol

    0 mg
  • Fat

    1.3 g
  • Fiber

    1.3 g
  • Protein

    2.5 g
  • Saturated Fat

    0 g
  • Serving Size

    1
  • Sodium

    34 mg
  • Sugar

    2 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0 g
  • Calcium

    80 mg
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Pressure cooker carrot ginger soup recipe. Very easy and delicious, chicken broth-based vegetable soup cooked in a pressure cooker. Soups cooked in a pressure cooker turn out 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 the 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 a low-heat setting for 8 hours. Turn off the 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 the vermouth mixture into the pressure cooker.

Step 3

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

Step 4

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

Step 5

Ladle soup into soup bowls. Serve with croutons.

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