Pressure Cooker Carrot and Coriander Soup

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Two bowls of carrot and coriander soup, velvety smooth and garnished with extra cilantro

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Carrot and coriander soup, or carrot and cilantro if you prefer, is so easy to make in the electric pressure cooker. Quick, fuss free and hands off, this recipe is perfect for busy people who still want a proper lunch. It's great for batch cooking too.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time10

Bring up to pressure and pressure release15

Total Time30

Ingredients

500 g carrots
1 onion
2 cloves garlic
1 stick celery
1 potato
1 tsp olive oil
1 knob butter
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garam masala
1 stock cube or pot - vegetable or chicken
600 ml water
pepper and salt - to season
a large handful of coriander leaf - cilantro

Instructions

Prepare the vegetables, trimming, peeling, topping and tailing and chopping roughly. Only the onion and garlic need to be chopped small, as you will sauté these.
500 g carrots, 1 onion, 2 cloves garlic, 1 stick celery, 1 potato
Set the pot to sauté and heat the oil and butter. Sauté the onion until soft and translucent and then add the garlic and spices. Continue for a further minute.
1 tsp olive oil, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp garam masala, 1 knob butter
Add the carrots, celery, potato and the whole stock cube. Then add the water.
1 stock cube or pot, 600 ml water
Putthe lid on, seal and set for 7 minutes on high pressure or the soup programme. Once cooked, allow 5 minutes natural pressure release (NPR). Then release any remaining pressure and remove the lid.
Using a stick blender, blend the soup until smooth and velvety. Then season to taste with pepper and salt.
pepper and salt
Chop the coriander leaf and stir into the soup. Serve hot.
a large handful of coriander leaf

Notes

Storage

This recipe serves four generously for lunch or six as a starter. If you make it for one or two, I recommend making the full quantity so you have some to put aside for another day.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.

Freezer – Transfer the cooled soup to airtight containers and freeze your carrot and coriander/cilantro soup for up to three months.

Reheating – Defrost your pressure cooker carrot and coriander soup in the fridge overnight, or on the kitchen counter for a few hours.

Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed, and I do not like reheating in plastic.

Hints and tips

- It is important to get to know your own pressure cooker. Timings and liquid needed may vary according to make and model. I use an Instant Pot Duo 5.7. If you use something else, make adjustments as necessary.

- Soup recipes lend themselves to batch cooking, but if you decide to double the recipe it will take longer to come up to pressure, so allow for this.

- If you are batch cooking for the freezer, use less water and make a more concentrated soup. You can then dilute it a little when you come to heat it. This means your soup will take up less space in the freezer.

- Above all, do not forget the seal!!!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.