Homemade Carrot Soup with Lemon and Cinnamon (Pressure Cooker Method) Calories 96.00 Macronutrients Breakup (Per Serving) Protiens 1.80 Carbs 21.20 Fats 0.40 Fiber 2.40 schedulePrep25 mins outdoor_grillCook10 mins restaurantServes1 serves faceAuthorAdmin Ingredients: · 2 carrots, peeled and chopped · 1/2 teaspoon ground cumin · 1/2 teaspoon ground cinnamon · 1 lemon, · Salt and pepper to taste · Fresh parsley or cilantro for garnish (optional) Read more Instructions: In the pressure cooker, add chopped carrots, ground cumin, and ground cinnamon. Close the pressure cooker lid and set it to high pressure. Cook for 2 minutes. Carefully open the pressure cooker lid. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the soup into a blender and blend until smooth. Cut the lemon in half and squeeze the juice into the soup, being careful to catch any seeds. Stir in the lemon juice and ground cinnamon until well combined. Taste the soup and season with salt and pepper Put the soup into bowls and garnish with a sprinkle of lemon zest and fresh parsley or cilantro. Serve hot and enjoy the comforting flavors of this homemade carrot soup with lemon and cinnamon!