Pressure Cooker Carrot Ginger Soup Recipe
2020-08-26- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Easy
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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
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.