Carrot Soup with Sour Cream

Serves 6 in about 40 minutes. Thyme leaves goes in first, and dill other herbs finishes the pot.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small yellow onion, chopped
• 2 lbs fresh carrots, chopped
• 2 cloves garlic, pressed or minced
• ¼ teaspoon thyme leaves (not ground)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 4 cups low sodium vegetable broth (or chicken)
• Fresh dill or other herbs
• Sour cream

Method

1. Have everything ready to go before you start cooking the soup.
2. Turn on the Sauté setting. When hot, add the oil and butter.
3. Tip in the onion and cook, while stirring now and then, until it starts to brown.
4. Stir in the carrots and garlic. Simmer for about a instant, while stirring often so the garlic doesn't burn.
5. Stir in the thyme, salt, pepper, and broth. Stir.
6. Close the lid and set the steam release knob to the Sealing position.
7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.Be careful and keep an eye on it in case soup comes out of the vent.
9. When the pin in the lid drops back down, open the lid.
10. Use an immersion Blender to puree the soup in the pot.
11. Plate with a dill (or other herb) garnish, and a dollop of sour cream, if you want it.

More instant pot ideas are in the instant pot collection.