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Ingredients
3 Large carrots, cut in 1/2" pieces
1 Large potato, peeled, cut in 1" pieces
1 Medium onion, chopped
1 1/2 Teaspoons ground cumin
1 Bay leaf
1/4 Teaspoon salt
1/8 Teaspoon pepper
4 1/2 Cups chicken stock
6 Tablespoons yogurt
Instructions
Put all ingredients except yogurt in cooker, lock cover in place and bring to full pressure on high heat. Reduce heat and cook for 4 minutes. Remove cooker from heat and allow to cool naturally. Open cooker, discard bay leaf and mix the soup smooth in a blender or mash it through a sieve. Return soup to cooker, reheat and serve hot. Garnish each individual serving with a tablespoon of yogurt.