In a 3-quart saucepan set over medium heat, add all the ingredients except salt and pepper, and bring to a boil. Reduce the heat, cover and cook for 20 to 25 minutes until the carrots are tender when pierced with a fork. Remove the soup from the heat and let cool slightly.
Step 2
Transfer half of the mixture to a food processor and puree until smooth. Return the puree to the saucepan, and stir until well blended. Season to taste with salt and pepper. Serve hot.
Step 3
Serve immediately.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Rated 5 out of
5 by
dani910 from
Fast and EasyMost soups I make usually take some time to make but this one is very easy and fast to make and great to make in an instant pot.
Date published: 2021-02-02
Rated 4 out of
5 by
Bageera63 from
Creamy Tuscan Ranch SoupPretty good soup. Quick & easy. I usually start my bean soups with dry beans & let them soak overnight. This soup fulfills that hankering & without the extra time.