CARROT SOUP

Pressure cooking time: 4 minutes Yield: 6 cups

Ingredients:

3 large carrots(1 lb.), cut into 1/2 inch pieces
1 large potato (1/2 lb.), peeled and cut into 1 inch. pieces
1 medium onion (5oz.), chopped
1 1/2 teaspoons cumin, ground
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
41/2 cups chicken stock, fat removed
6 tablespoons yogurt
To cook reduced quantities, reduce all ingredients proportionally.
Put all ingredients except yogurt in cooker.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook
for 4 minutes.
Remove cooker from heat. Allow to cool naturally till there is no pressure
inside the cooker.
Open cooker. Discard bay leaf. Mix the soup smooth in a blender or mash
it through a sieve.
Return soup to cooker. Reheat. Serve hot. Garnish each
individual serving with a tablespoon of yogurt.