Ingredients
- 2 cups dried navy beans
- 3 cups chicken broth
- 1 teaspoon ground turmeric
- 1 teaspoon cinnamon
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sweet paprika
- 4 cups coarsely chopped carrots (1-inch chunks)
- 4 cups chicken broth
- freshly ground pepper
- 1 bag baby spinach
Preparation
Step 1
Presoak beans: Put the navy beans in a pressure cooker and cover with water by 1 inch. Lock the lid in place and cook at high pressure for 5 minutes. Release the pressure naturally and drain the beans.
Cook beans: Add the navy beans, 3 cups broth and 1 teaspoon each of turmeric, cinnamon, sweet paprika, and smoked paprika to pressure cooker. Cook the beans at high pressure for 12 minutes. Quick release the pressure and remove the lid. Pour beans with liquid into bowl and set aside.
Make the carrot soup: Heat the oil in the pressure cooker over medium-high heat. Add the garlic, turmeric, cinnamon, and sweet paprika and cook for 1 minute, being careful not to burn the spices. Add the carrots and cook for 5 minutes, or until the carrots begin to color. Pour in the stock. Lock the lid in place and cook at high pressure for 7 minutes. Quick release the pressure and remove the lid. Using an immersion blender, puree the soup (if desired), or add half the soup to a bowl and puree and then add back to un-pureed sound. The other option is not to puree the soup at all (which is what I prefer).
Add cooked beans with liquid and baby spinach to carrot soup immediately after cooking. Stir well.