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Quick Carrot Soup” – a user-friendly name for the recipe.


600g carrots

1 onion

1 tablespoon olive oil

1 teaspoon ground cumin

A few sprigs of parsley

1 potato

1 litre of chicken broth


Step 1:

Heat the oil in a pressure cooker.

Step 2:

Sauté the chopped onion, then add the peeled and sliced carrots and potatoes in pieces.

Step 3:

After 5 minutes, the mixture should become a beautiful caramel color. Then add the broth, close the pressure cooker and cook for 10 minutes from the rotation of the valve.

Step 4:

Finally, add the cumin and parsley and mix everything together.

Step 5:

Enjoy your meal!


1 immersion blender

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1 heating blender

1 pressure cooker