Carrot soup is a nutritious snack for babies
Ingredients
– Servings: 16 people. Preparation time: 40 minutes
- 1 cup of butter
- 2.5 cups diced onions
- 1 large potato, washed, peeled and diced
- 1.5 cups sliced celery
- 6 green onions, cut into pieces
- 8 cloves of minced garlic
- 6 chopped young carrots
- 10 cups of broth
- 4 cups of fresh milk
- 1 teaspoon of curry powder
- Salt and pepper to taste
Young carrots contain a lot of vitamin A to keep the eyes healthy
Necessary tools
Pressure cookers are increasingly popular and favored for their quick cooking time, making it easier for housewives to prepare dishes that traditionally take a long time. The pressure cooker used in this recipe simplifies the cooking process with its automatic features.
Pressure cookers are experts when it comes to cooking ingredients that take a long time to cook
Instructions
- Melt butter over medium heat, add salt and onions, and cook for about 10 minutes.
- Add potatoes, celery, green onions, and garlic, and cook for an additional 3-5 minutes.
- Add carrots and broth, increase the heat to high. Close the lid and lock it carefully, then press the button to cook the soup.
- After the pressure in the pot is released, open the lid and add milk and curry powder. Stir well. If desired, use a blender to puree the soup until smooth and thick.
Finished product
Garnish with some green onions and the carrot soup is ready to serve. This dish is best enjoyed hot and can be seasoned with salt and pepper according to your taste. It can also be stored in the fridge and reheated when needed.
This dish is perfect for baby food or as an accompaniment to bread or hot rice
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