Winter Root Vegetable Soup

Description

• 2 tbsp. olive oil
• 1 1/2 c. onions
• 2 tbsp. garlic
• 6 c. chicken stock
• 2 tbsp. apple cider vinegar
• 1 lb. celery root
• 3/4 lb. baking potatoes
• 3/4 lb. sweet potatoes
• 1/2 lb. parnsips
• 1/2 lb. carrots
• 1/4 lb. turnips
• 1/2 tsp. fresh gingerroot
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. curry
• 1/4 tsp. cinnamon
• tsp. cayenne pepper

1. STEP 1Make the soup: Heat the oil in a pressure cooker over high heat. Add the onions and sauté until soft, about 3 minutes. Add the garlic and sauté 1 more minute. Add the remaining ingredients, seal the pressure-cooker lid, and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Release pressure using the quick-release method and carefully remove lid.
2. STEP 2Puree the soup: Transfer the soup in batches to a blender or food processor and blend until smooth. Serve hot.