Recipe Category: Pressure-Cooker
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Ingredients
SERVES 8 – Cooker: 6- to 8-quart – Time: 12 minutes at HIGH pressure
- ¼ cup olive oil or butter
- 1 large white onion, chopped
- 1½ tablespoons brown sugar
- 1 tablespoon mild or hot curry powder
- ½ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- 2 large russet potatoes, peeled and cut into 1-inch cubes
- 2 pounds carrots (about 10 medium), thickly sliced
- ½ cup orange juice
- 6 cups vegetable broth, or as needed
- 1 tablespoon honey
- freshly grated nutmeg
- sea salt and freshly ground black pepper
Method
- In a 6- to 8-quart pressure cooker, heat the oil over medium heat
- Add the onion, reduce the heat to medium-low, and cook, stirring a few times, until it begins to soften, about 3 minutes
- Add the sugar and spices and cook, stirring, about 1 minute longer
- Add the potatoes, carrots, orange juice, and broth
- The broth should just barely cover the vegetables; it’s okay if a few potato edges are exposed
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 12 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the heat as you remove the lid
- Puree the soup in the pot using an immersion blender; the soup will be nice and thick
- Stir in the honey and grate in a bit of nutmeg
- Season to taste with salt and pepper
- Keep warm over low heat without letting it come to a boil until serving
- Ladle the hot soup into bowls and enjoy
- Carrot-Potato-Cilantro Soup: Add the roughly chopped leaves from 1 bunch fresh cilantro in Step 4 and heat a few minutes
- Puree with the immersion blender
- Creamy Carrot-Potato-Orange Soup: Add 2 cups organic heavy cream, or 1 cup milk and 1 (8-ounce) container sour cream in Step 4, after pureeing the soup
- Let it heat through without coming to a boil
Full List of Pressure-Cooker Recipes
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