Pressure-Cooker Cream of Carrot Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 large carrots, peeled and chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Optional: Chopped parsley, for garnish

Directions

1. Heat the olive oil in a pressure cooker over medium heat. Add the onions and garlic and sauté until translucent, about 5 minutes.
2. Add the carrots, cumin, and smoked paprika and cook for another 2 minutes, stirring occasionally.
3. Pour in the vegetable broth and stir to combine. Lock the lid and cook on high pressure for 5 minutes.
4. Carefully release the pressure and open the lid. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste. Serve hot with a sprinkle of chopped parsley, if desired.

Interesting Facts

• Carrots are high in beta-carotene, which is an antioxidant that helps protect the body against free radical damage and may reduce the risk of certain cancers.
• Using a pressure cooker is a great way to speed up the cooking process, while still retaining the nutrients and flavor of the ingredients.
• Cream adds richness and creaminess to the soup, while also helping to thicken it.