Indian Spiced Carrot-Orange Soup Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

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Indian Spiced Carrot-Orange Soup Pressure Cooker Recipe

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

  1. In a 6- to 8-quart pressure cooker, heat the oil over medium heat
  2. Add the onion, reduce the heat to medium-low, and cook, stirring a few times, until it begins to soften, about 3 minutes
  3. Add the sugar and spices and cook, stirring, about 1 minute longer
  4. Add the potatoes, carrots, orange juice, and broth
  5. The broth should just barely cover the vegetables; it’s okay if a few potato edges are exposed
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 12 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Quick Release method
  12. Be careful of the heat as you remove the lid
  13. Puree the soup in the pot using an immersion blender; the soup will be nice and thick
  14. Stir in the honey and grate in a bit of nutmeg
  15. Season to taste with salt and pepper
  16. Keep warm over low heat without letting it come to a boil until serving
  17. Ladle the hot soup into bowls and enjoy
  18. Carrot-Potato-Cilantro Soup: Add the roughly chopped leaves from 1 bunch fresh cilantro in Step 4 and heat a few minutes
  19. Puree with the immersion blender
  20. 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
  21. Let it heat through without coming to a boil

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