Carrot Ginger Soup

Dec 18

Written By Judy Doherty, MPS, PCII

Carrot Ginger Pressure Cooker Soup

Yield 10

Author Judy Doherty

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Ingredients

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

Instructions

Place pressure cooker over medium heat. Add the olive oil and saute the onions until they are 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 is not whistling any more. Remove the lid when it is cool.
Place the pressure cooker back on the stove without the lid and add the fat free half and half. Puree with immersion blender or blender. Bring to a boil and adjust seasonings to taste. Serve hot.
Chef's Tips: You can also use low-sodium chicken broth in place of the vegetable broth.

Nutrition Facts

Calories

157.75

Fat

3 g

Sat. Fat

1.02 g

Carbs

29.48 g

Fiber

3.88 g

Net carbs

25.56 g

Sugar

12.33 g

Protein

4.51 g

Sodium

1100.29 mg

Cholesterol

4.72 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.