Thai Coconut Carrot Soup (Instant Pot)
March 26, 2020
"This is a recipe from Michelle Fagone (I Love My Instant Pot)."
- 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
Press the Saute button on the instant pot and heat the coconut oil; add the onion and carrots.
Saute for 3-5 minutes until onions are translucent; add the garlic and chili paste.
Continue to saute for 1 minute.
Add remaining ingredients except the basil for garnish.
Lock lid; press the soup button and adjust time to 20 minutes.
When timer beeps, let pressure release naturally for 10 minutes; Quick Release to any additional pressure until float valve drops and then unlock lid.
In the instant pot, puree soup with immersion blender.
Ladle into bowls, garnish each bowl with 1/2 tablespoon basil and serve warm.
Tips & Variations
No special items needed.