Carrot Soup

To make this carrot soup vegan or vegetarian, simply substitute the chicken stock with vegetable stock. Additionally, replace the yogurt with a plant-based yogurt or omit it altogether for a lighter soup.

If you don't have cumin, you can use coriander or a pinch of nutmeg for a different flavor profile. For the potato, you can substitute with sweet potato or even butternut squash for added sweetness. If you prefer a creamier texture, consider adding coconut milk instead of yogurt.

Leftover carrot soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Carrot soup pairs wonderfully with crusty bread or a fresh salad. You could also serve it alongside a grilled cheese sandwich for a comforting meal. For a more filling option, consider adding a protein like chickpeas or grilled chicken on the side.

To make carrot soup in a pressure cooker, combine all ingredients except for the yogurt in the cooker. Bring it to full pressure on high heat, then reduce the heat and cook for 4 minutes. Once done, allow the cooker to cool naturally, blend the soup until smooth, and then reheat before serving with a dollop of yogurt.