A piping hot bowl of freshly made homemade soup on a cold night is a luxury. Soups are a simple yet delectable concoction of vegetables and spices. A simple spice like pepper or a veggie like tomato can do wonders to a steaming soup.
Below recipe is inspired by the Carrot-Dhaniya shorba I recently had at a restaurant
Here is my version of Carrot-Cilantro Soup. The below is an Instant pot recipe, but you can make the same with the normal pressure cooker too!
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes (Including the pressure release time)
Carrots – 2
Cilantro – 1/2 bunch
Onions – 1
Garlic – 1 clove
Bay leaf – 2
Cloves – 3 to 4
Pepper Powder – 1 Tsp
Salt – 1 Tsp
Butter – 2 Tbsp
Heavy Cream – 2 Tbsp
Water – 2 to 3 cups
Turn the Instant Pot on SAUTÉ mode.
Melt the butter and fry the cloves, bay leaf, garlic, and Onions.
Sauté till the onions are translucent.
Now add the carrots, cilantro, pepper powder and salt. Mix well.
Next, add 2 cups of water.
Turn OFF sauté mode. Close the lid and make sure the vent is in the sealing position.
Cook on PRESSURE COOK mode for 5 MINUTES NPR (natural pressure release).
Once done, remove the lid and pureé the contents using an immersion hand blender or any other blender. *Add water if needed*
Add 2 to 3 tbsp of heavy cream and mix well.
Turn ON the Sauté mode of the Instant pot and boil the soup for few minutes before serving.
Serve hot with a dollop of butter!