Pressure-Cooked Cream of Carrot Soup

Ingredients

• ¼ cup butter
• 2 ½ cups diced onions
• salt to taste
• 1 large Yukon Gold potato, peeled and diced
• 1 ½ cups roughly chopped celery
• 6 green onions, chopped
• 8 cloves garlic
• 6 cups baby carrots
• 10 cups vegetable stock
• 4 cups heavy whipping cream
• ½ teaspoon mild curry powder
• salt and ground black pepper to taste

Directions

Melt the butter in your pressure cooker over medium heat. Add the onions and a pinch of salt, cooking and stirring occasionally until the onions turn translucent, which should take about 10 minutes. Next, toss in the potato, celery, green onions, and garlic, and cook everything for another 3 to 5 minutes until the vegetables start to soften a bit. Add the carrots and vegetable stock, then crank the heat up to high. Secure the lid on the 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. Remove the lid, then stir in the cream and curry powder. Use an immersion blender to puree the soup until it’s silky smooth. Taste and adjust with salt and pepper as needed, then serve warm and enjoy!