Creamy Carrot Soup (with Coriander Leaves) in Pressure Cooker

Posted on by tingleurtastebuds

Carrot Soup – It’s the variety of thick soups. The body of the soup is obtained from carrots and some potato. It is so easy to make and can be served as a meal with some garlic bread or toast. I like this soup warm and thick not runny. But the consistency can be varied according to one’s taste. I make this soup for my kids as an after school meal.

 Do try and let me know if you liked it.

Carrot Soup

Cuisine: World | Category: Soup Recipes/Kids Special | Prep time: 10 mins | Cook time: 10 mins | Serves: 4

Ingredients

  • Butter – 1/2 tbsp.
  • Carrot – 4 Nos. Big Sized (Rough Chopped)
  • Potato – 2 Nos. Medium Sized (Rough Chopped)
  • Onion – 2 Nos. Small Sized (Rough Chopped – I used one medium and few shallots)
  • Tomato – 2 Nos. Medium sized (Rough Chopped)
  • Oregano – 1/2 tsp. (Dried)
  • Coriander leaves – 2 tbsp.
  • Pepper – Few twist in the pepper mill (Increase or Decrease accordingly)
  • Vegetable Bouillon – 1 Cube (Replace with 1 cup of vegetable stock instead)
  • Salt as needed

METHOD with VISUAL CLICKS

Get all the ingredients ready.
Rough chop all the veggies as shown.
Add half a tablespoon of butter in a pressure cooker.
Now add the chopped onions and saute for few minutes.
Add the chopped veggies and cook for few minutes.
Next add the coriander leaves.
Add salt.
I used one cube of the vegetable bullion.
Add the vegetable bouillon.
Finally add a cup of water and cook for just two whistles in medium to high flame.
Open the pressure cooker after the pressure releases and allow it to cool completely before blending.
Add the oregano.
Transfer the contents to a blender. Blend everything until smooth. Add warm milk or water to get the right consistency.
Enjoy the carrot soup with a toast of your choice.

Note : Adding butter gives a nice aroma to the onions and the whole soup itself. Can add olive oil instead of butter.

Adding potato gives a creaminess to the soup. Don’t skip it.

Coriander leaves gives a nice aroma to the whole soup. Can add a bit more than mentioned also.

The consistency of the carrot soup can be adjusted according to one’s preference. Add warm milk or just hot water to adjust the consistency.

I have used one cube of the vegetable bouillon. That has no MSG so its a healthy. If you don’t have it doesn’t matter can skip that or can add a cup of vegetable stock.

Enjoy the Carrot Soup with garlic bread or any toast. Try and let me know if you liked it.

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39 thoughts on “Creamy Carrot Soup (with Coriander Leaves) in Pressure Cooker”

  4. Good to see recipe of a simple ingredient that’s easily available. Also, it’s healthy too (except for the butter part).
    We get two kinds of carrots here. One which is orange and comes from the mountains throughout the year, it’s low on water content. The other is available in winters -red variety. The water content is quite high. This is what is used in making the Gajar ka Halwa. Which one is more suitable for this soup?
    Your picture guide is great.

    Liked by 1 person

    Reply

    1. Use the orange variety. Butter in moderation is good for health. Actually I used to avoid butter and ghee but after a lot of reading it is clear that butter and ghee in moderation is good for our health. chekc in google there are lot of articles regarding that Arv. I used to take low fat milk and yogurt now I take only the full cream. Same with cashews I have come across taking little cashews everyday is good. Glad you liked the recipe and thanks for the kind words.

      Like

      Reply

      1. Meena, butter is certainly good for health as pointed by you. Although I avoid ghee generally but I ensure its intake in form of full fat milk and also full fat curd in form of Malai. My grand parents always suggest eating ghee. As for butter I prefer the one made at home which is devoid of added salt and its healthy too.

        Liked by 1 person

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