Spicy Carrot Soup

Found this in "Zuppe: Soups from the Kitchen of the American Academy in Rome". It's a whole compendium of soups, mostly with an Italian or Roman influence.  And they're good! Adapted this to be vegan and use the pressure cooker (much faster than the original stove-top method!).

Makes enough for probably 4 people.  Feel free to halve or double. 

Method:
Sweat 1 diced onion with 1 TB olive oil and a pinch of salt in the bottom of a pressure cooker pot.

Add 2 lbs chopped carrots (roughly 1" pieces), 1/2 C white wine and 3 C water. 

Pressure cook for 2.5 minutes at full pressure (second red ring on my Kuhn Rikon pressure cooker). If you only have one pressure setting, try 3 minutes and increase if necessary.

Let pressure release naturally.  Then puree the soup.

In a small pan, dry toast 1/2 TB cumin seeds and 1/2 TB coriander seeds for approx 2 minutes or until fragrant but not burned.  Grind in mortar/pestle or spice grinder.  Add ground toasted spices to soup along with 1 tea red chili flakes and season with salt. Toasting the spices seems like a trivial extra step but it really does takes this soup from boring to wow!

When off the heat, add juice from 1/2 lemon.

Serve bowls of soup with crusty rolls, preferably one with nuts, seeds and dried cranberries.