POTATO-CARROT SOUP

3 tablespoons cooking oil
1 large onion, chopped
4 large potatoes, sliced thinly
6 large carrots, sliced thinly
2 32oz. cans of chicken or vegetable broth
2 tsp. cumin
Salt and pepper, to taste
1 cup milk or half&half

DIRECTIONS

1. In pressure cooker, sauté onion in cooking oil for 3 minutes.
2. Add potatoes and carrots and continue to sauté 1 additional minute. Add broth and cumin. Close lid, bring to high pressure then lower heat on stove and cook for 12 minutes.
3. Remove from heat and release pressure using automatic release method. Salt and pepper to taste.
4. Let cool slightly. Puree in blender, mixing alternately with milk or half&half until smooth and creamy.
5. Serve hot.