A creamy carrot soup is perfect for busy days when you want something warm and comforting in a flash. Using the pressure cooker makes it super quick and easy without sacrificing any flavor.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Quick Kitchen Tips
Use fresh carrots for the best natural sweetness.
Don’t skip sautéing the onions and garlic first to build flavor.
Blend the soup carefully in batches to avoid splatters and burns.
Ingredients
0/12
Reasons You'll Love It
This soup is creamy and comforting, yet made quickly with minimal effort. It’s perfect for busy days when you want something warm and nourishing without spending hours in the kitchen. The pressure cooker locks in flavors and softens the carrots perfectly.
Directions
Melt the butter in your pressure cooker over medium heat. Add the onions and a pinch of salt, cooking and stirring until the onions turn translucent, which should take about 10 minutes. Toss in the potato, celery, green onions, and garlic, and cook for another 3 to 5 minutes until they start to soften. Next, stir in the carrots and vegetable stock, then increase the heat to high. Secure the lid on your pressure cooker and lock it in place. Set the valve to high pressure (around 15 psi), and once it reaches pressure, lower the heat to medium-high and let it cook for 7 minutes. When the time’s up, carefully release the pressure by running cold water over the cooker in the sink. Once it’s safe to open, remove the lid and stir in the cream and curry powder. Blend the soup with an immersion blender until it’s completely smooth, then taste and adjust the seasoning with salt and pepper as needed.
364
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Style Ideas
Serve hot with a dollop of sour cream or a drizzle of olive oil on top. Fresh herbs like parsley or chives add a nice touch. Pair it with crusty bread or a simple green salad for a complete meal.
How To Refrigerate This Dish
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days or can be frozen for up to 2 months. Reheat gently on the stove or in the microwave, stirring occasionally.
Frequently Asked Questions
Can I use regular carrots instead of baby carrots?
Yes, just chop regular carrots into smaller pieces to ensure they cook evenly.
What can I use instead of heavy whipping cream?
You can substitute with half-and-half or coconut milk for a lighter or dairy-free option.
How do I know when the pressure cooker is at high pressure?
Most pressure cookers have a pressure indicator or a valve that rises when the cooker reaches high pressure.
Can I make this soup without a pressure cooker?
Yes, simmer the ingredients on the stove for about 45 minutes until the vegetables are tender, then blend.
Is it necessary to release the pressure with cold water?
Yes, the cold water release quickly reduces pressure and makes it safe to open the cooker.
Can I store leftovers in the fridge?
Yes, store the soup in an airtight container for up to 3 days in the refrigerator.
Can I add other spices to this soup?
Absolutely, spices like ginger, cumin, or smoked paprika can complement the flavors well.
How do I make the soup creamier without adding more cream?
Adding a peeled potato or blending part of the cooked vegetables can thicken and add creaminess naturally.
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