Thai Coconut Carrot Soup (Instant Pot)

20m
Prep Time
35m
Cook Time
55m
Ready In

Recipe: #34593

March 26, 2020



"This is a recipe from Michelle Fagone (I Love My Instant Pot)."

Original is 6 servings

Nutritional

  • Serving Size: 1 (330.4 g)
  • Calories 88.1
  • Total Fat - 2 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 4.5 mg
  • Sodium - 1112 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 3 g
  • Sugars - 8.2 g
  • Protein - 2.6 g
  • Calcium - 90.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Press the Saute button on the instant pot and heat the coconut oil; add the onion and carrots.

Step 2

Saute for 3-5 minutes until onions are translucent; add the garlic and chili paste.

Step 3

Continue to saute for 1 minute.

Step 4

Add remaining ingredients except the basil for garnish.

Step 5

Lock lid; press the soup button and adjust time to 20 minutes.

Step 6

When timer beeps, let pressure release naturally for 10 minutes; Quick Release to any additional pressure until float valve drops and then unlock lid.

Step 7

In the instant pot, puree soup with immersion blender.

Step 8

Ladle into bowls, garnish each bowl with 1/2 tablespoon basil and serve warm.

Tips


No special items needed.

2 Reviews

MsPia

There are not enough words in a dictionary to describe how delicious this soup is. An explosion of flavors. I will be making this recipe over and over for the rest of my life. Yumm!

5.0

review by:
(18 Mar 2024)

Sue

Outstanding! Something this delicious is this healthy? Easily makes the Best of 2023 list. If you don't cook this one, you are missing out. Trust me.

5.0

review by:
(31 Aug 2023)

You'll Also Love