1Peel the carrots and cut them into 1 cm-thick slices. Peel and chop the onion.
2Press Brown, pour the oil and coriander powder into the cooking recipient and gently brown the onions, pine nuts and carrots for 2 minutes.
Mix, press Start/Stop.
3For water up to the half-way point of the recipient, break up and mix in the chicken stock, close the pressure cooker.
4Press Pressure and position the pressure button to Pressure. Start cooking by pressing the Start/Stop button and cook for 6 minutes.
5Roast a few pine nuts in a frying pan without any fats or oils. Stir the soup and serve, garnished with roasted pine nuts.
6If the soup is too thick, stir in 1 cup of hot chicken stock. Prepare the soup in advance and keep in the fridge, in a closed container.
1Peel the carrots and cut them into 1 cm-thick slices. Peel and chop the onion.
2Press Brown, pour the oil and coriander powder into the cooking recipient and gently brown the onions, pine nuts and carrots for 2 minutes.
Mix, press Start/Stop.
3For water up to the half-way point of the recipient, break up and mix in the chicken stock, close the pressure cooker.
4Press Pressure and position the pressure button to Pressure. Start cooking by pressing the Start/Stop button and cook for 6 minutes.
5Roast a few pine nuts in a frying pan without any fats or oils. Stir the soup and serve, garnished with roasted pine nuts.
6If the soup is too thick, stir in 1 cup of hot chicken stock. Prepare the soup in advance and keep in the fridge, in a closed container.
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