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Carrot Soup

Serves: 6
Total Calories: 446

Ingredients

1 pound or 3 large carrot, 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

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 446
Calories from Fat: 27

This Carrot Soup recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.


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