Curried Carrot Soup
(Electric Pressure Cooker Required)
A long standing favorite in the Knorpp household. This hearty, healthy soup has warmed us up and filled us up on many cold winter evenings!
2 Tbsp Butter
1 Leek - sliced
6 Medium Potatoes
1 5 lb Bag Carrots - chopped
10 Cups Chicken or Veggie Stock
1 Tsp Ginger
2-3 Tbsp Madras Curry Powder or Any Curry of Your Choice
Greek Yogurt (sour cream is yummy too)
If your pressure cooker has the option, choose the saute option and add butter. If this feature is not available, place the interior pot on the stove over medium heat. Once the butter is melted, add the leeks and saute until softened , about 5-7 minutes. Add the chopped potatoes and the carrots and cover with your stock. Replace the pot in the pressure cooker if it was removed, and place the cover on the pressure cooker and choose "High Pressure". Set the time to 15 minutes manually. Once the time is up, release the pressure and open the pot. Stir in the ginger and curry. Using an immersion hand blender, blend the soup to your desired consistency. We like ours smooth and with a dollop of yogurt on top!