Pressure Cooker Carrot Ginger Soup Recipe

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