Nutty Carrot Soup
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or oil |
|
| 3 stalks |
celery
cut in 1/4 inch slices |
*
|
|
| 1 package |
carrots
scrubbed, trimmed, cut in 1/4 inch slices |
*
|
|
| 2 | medium |
apples
peel, core, slice |
|
| 1 | large |
potatoes
scrub, halve lengthwise, cut in 1/4 inch slices |
|
| 5 | cups |
water
|
|
| ¼ | cup |
peanut butter
cashew butter or almond butter |
|
| 1 | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or oil |
|
|
celery
cut in 1/4 inch slices |
*
|
||
|
carrots
scrubbed, trimmed, cut in 1/4 inch slices |
*
|
||
| 2 | medium |
apples
peel, core, slice |
|
| 1 | large |
potatoes
scrub, halve lengthwise, cut in 1/4 inch slices |
|
| 1.2 | l |
water
|
|
| 59 | ml |
peanut butter
cashew butter or almond butter |
|
| 5 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
Directions
Heat the butter in the cooker.
Add the celery, carrots, apples, and potato and sauté for 1 minute.
Stir in the water. Lock the lid in place and over high h eat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 5 minutes.
Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Purée the soup in a blender or food processor and blend in the nut butter.
Return the soup to the cooker and heat thoroughly.
Season to taste with salt, pepper, and nutmeg before serving.
