Ginger Carrot Soup

Ingredients

• Carrots

  raw

  8 large or 576g

• Leeks

  raw

  1 leek or 89g

• Garlic

  raw

  2 cloves, minced or 6g

• Ground ginger

  1 tsp or 2g

• Water

  2 cup or 473g

• Salt

  table

  1 tsp or 6g

• Cumin seed

  1 tsp, ground or 3g

• Paprika

  ½ tsp or 1g

• Butter

  unsalted

  2 tbsp or 28g

• Lemon juice

  1 tsp or 5g

• Parsley

  raw

  100g

Directions

1. Add the carrots, chopped leeks, garlic, ginger, water, sea salt, cumin, and paprika into the pressure cooker insert. Stir to combine, set the lid in place, and turn the vent to the sealing position. Pressure cook on high for 10 minutes. When finished cooking, naturally release the pressure.
2. Transfer the soup into a blender. You can use an immersion blender, but the results are not as creamy. Add the butter and lemon juice into the blender with the soup. Blend until completely smooth and season with salt and pepper to taste. If you want the soup a bit creamier, add another tablespoon of butter.