Pressure Cooker Carrot Ginger Soup Recipe

An Honest Review of the 5 Best Inst...
An Honest Review of the 5 Best Instant Pot Pressure Cooker
2020-08-26
Pressure cooker carrot ginger soup recipe. Very easy and delicious, chicken broth-based vegetable soup cooked in a pressure cooker.#pressurecooker #instantpot #soup #vegetarian #vegan #dinner #healthy #lowcarb #keto #diet
  • 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
  • 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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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 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 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 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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