Heavenly Carrot Soup

1. 1

   Heat oil in cooker.

2. 2

   Saute leeks for 2 minutes.

3. 3

   Add carrots, potatoes, celery, stock and tarragon.

4. 4

   Cook on stove top for 25 to 30 minutes, until vegetables are soft.

5. 5

   (Bring to a boil, then simmer, covered).

6. 6

   Or, if using pressure cooker, maintain pressure at high for 5 minutes.

7. 7

   Reduce pressure with quick release method. Puree soup in batches in blender or food processor.

8. 8

   Add tablespoon of Miso into final batch.

9. 9

   Return to cooker to reheat. Garnish with 1/4 cup chopped watercress and croutons before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.