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Pressure Cooker Cream of Carrot Soup
- 1/4 cup butter
- 2 1/2 cups diced onions
- salt to taste
- 1 large Yukon Gold potato, peeled and diced
- 1 1/2 cups roughly chopped celery
- 6 green onions, chopped
- 8 cloves garlic
- 6 cups baby carrots
- 10 cups vegetable stock
- 4 cups heavy whipping cream
- 1/2 teaspoon mild curry powder
- salt and ground black pepper to taste
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|Serving Size 1/16 of a recipe|
|Amount Per Serving|
|Total Fat 25.4g|
|Saturated Fat 15.6g|
|Total Carbohydrate 15.3g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|