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