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2 tablespoons olive oil
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1 ½ cups sliced sweet onion (such as Vidalia or Walla Walla)
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4 cups unsalted chicken broth or vegetable broth
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2 pounds carrots, cut into 1-inch chunks (about 3 cups)
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1 large russet potato, peeled and cut into 1-inch chunks (about 1 3/4 cups)
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3 cloves garlic, smashed
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½ cup whole milk
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⅓ cup heavy cream
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1 teaspoon salt
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¼ teaspoon ground pepper
Cream of Carrot Soup
This luscious and healthy cream of carrot soup comes together with just 15 minutes of active time, thanks to the Instant Pot (or any other pressure cooker). For an even easier dish, use an immersion blender to puree the soup--you'll only have the Instant Pot insert to clean after cooking. Serve this soup as a starter for a holiday meal or with crusty bread and a salad for dinner any night.
Nutrition Information
114
Calories
36g
Carbohydrates
21g
Protein
248mg
Potassium
9g
Fiber
7g
Sugar
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