VEGETARIAN CARROT SOUP

By EdieK

Ingredients

• 4 Chopped carrots
• 2 tbsp olive oil
• 1/2 large chopped onion
• 1 tbsp minced garlic
• 2 stalks celery, chopped
• 2 tsps. Paprika
• Salt & pepper to taste
• 1-1 1/2 pts vegetable stock Or
• use vegetable juice

Preparation

Step 1

Saute all the vegetables in olive oil in a
pressure cooker or a few minutes. Add
paprika and fry gently for a few moments
(don't burn). Add stock, lock the lid, bringing
to pressure over high heat, when the cooker
reaches high pressure turn down the heat to
maintain that pressure and cook for 9 minutes.
Use the quick release or cold water to the
drop the pressure quickly and then open the
lid. When all tender remove 1/3 of the
contents and blend/puree then return to
cooker and reheat without pressure and serve.