Ingredients (for 4 persons):
2 onions
600g carrots
¼ teaspoon grated nutmeg
1 teaspoon curry
800 ml stock
Cream cheese
salt and pepper, to taste
Preparation:
Peel and chop the onions.
Peel and cut the carrots in slices.
In a pressure cooker, heat olive oil and sauté the onion over low heat then add the carrots, pepper, nutmeg and curry powder.
Mix and cover with chicken broth.
Close the pressure cooker and cook for 12 minutes
Remove the lid, add the cheese cut into small pieces, mix and blend with a hand blender. Correct the seasoning with salt if necessary. Serve in bowls or plates, sprinkle with cilantro or parsley.