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Carrot Soup |
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Serves: 6 Print this Recipe1 pound or 3 large carrots, cut into 1/2-inch chunks 1 large potato, peeled, cut into 1-inch chunks 1 medium onion, chopped 1-1/2 teaspoons cumin 1 bay leaf 1/4 teaspoon salt 1/8 teaspoon black pepper 4-1/2 cups chicken broth 6 tablespoons yogurt Place all ingredients, except yogurt, in cooker. Lock lid in place. Bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 4 minutes. Remove cooker from heat. Release pressure naturally. Open cooker; discard bay leaf. Mix soup in blender until smooth, or press through a sieve. Return to cooker to reheat. Serve hot and garnish each serving with a dollop of yogurt. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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