Carrot Ginger Soup

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Carrot Ginger Pressure Cooker Soup

Yield 10

Author Judy Doherty

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cups diced onions
• 1 large potato, peeled and diced
• 1 cup chopped celery
• 6 green onions, chopped
• 2 cloves garlic
• 6 cups sliced carrots
• 10 cups vegetable stock
• 4 cups fat free half and half
• 1 tsp ground ginger
• salt and ground black pepper to taste

Instructions

1. Place pressure cooker over medium heat. Add the olive oil and saute the onions until they are translucent, about 5 minutes.
2. Add the garlic and celery and cook for 2 more minutes. Add the potato, carrots, broth, ginger, salt and pepper. Cover with the pressure cooker lid; lock the lid; and cook on medium-high for 8 minutes.
3. Transfer pressure cooker to the sink and run cold water over it until it is not whistling any more. Remove the lid when it is cool.
4. Place the pressure cooker back on the stove without the lid and add the fat free half and half. Puree with immersion blender or blender. Bring to a boil and adjust seasonings to taste. Serve hot.
5. Chef's Tips: You can also use low-sodium chicken broth in place of the vegetable broth.

Nutrition Facts

Calories

157.75

Fat

3 g

Sat. Fat

1.02 g

Carbs

29.48 g

Fiber

3.88 g

Net carbs

25.56 g

Sugar

12.33 g

Protein

4.51 g

Sodium

1100.29 mg

Cholesterol

4.72 mg

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