The holidays are full of heavy meals. Now that we've got Thanksgiving under (and perhaps straining) our belts, wouldn't it be nice to lighten things up for a while?
This carrot soup is the answer. Light and full of vegetables, it's still hearty and warm enough to make a cozy meal on a chilly night.
Carrot Ginger Pressure Cooker Soup
Serves: 10 | Serving Size: 1.5 cups
Total Time: 30 min | Prep: 15 min | Cook: 15 min
1 tablespoon extra virgin olive oil
2 cups diced onions
1 large potato, peeled and diced
1 cup chopped celery
6 green onions, chopped
2 cloves garlic
6 cups sliced carrots
10 cups vegetable stock
4 cups fat-free half and half
1 tsp ground ginger
Salt and ground black pepper to taste
Place pressure cooker over medium heat. Add the olive oil and sauté the onions until they're translucent, about 5 minutes.
Add the garlic and celery and cook for 2 more minutes. Add the potato, carrots, broth, ginger, salt, and pepper. Cover with the pressure cooker lid; lock the lid; and cook on medium-high for 8 minutes.
Transfer pressure cooker to the sink and run cold water over it until it's not whistling any more. Remove the lid when it's cool.
Place the pressure cooker back on the stove -- without the lid -- and add the fat-free half and half. Puree the soup with an immersion blender or pour it into your blender and give it a whirl. If you removed the soup from the pot, return it to the stovetop. Bring everything to a boil. Adjust seasonings to taste, then serve hot.
You can also use low-sodium chicken broth in place of the vegetable broth.
Serves 10. Each 1.5 cups contain 181 calories, 4g fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 253mg sodium, 29g carbohydrate, 4g fiber, 11g sugars, and 9g protein.
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.
Here is a downloadable PDF of the recipe (with a photo)!
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