In a 6-qt. electric or stove-top pressure cooker combine carrots, onions, and broth. Sprinkle with garlic, cumin seeds, and salt; drizzle with oil.
Lock lid in place. Set electric cooker on high pressure to cook 4 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 4 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully.
Meanwhile, remove zest (if desired) and squeeze 1 Tbsp. juice from lemon.
Drizzle vegetables with lemon juice; toss to coat. Use a slotted spoon to serve. Sprinkle servings with mint and, if desired, lemon zest.
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7 g fat
(1 g saturated fat,
1 g polyunsaturated fat,
5 g monounsaturated fat),
0 mg cholesterol,
234 mg sodium,
14 g carbohydrates,
3 g fiber,
7 g sugar,
2 g protein.