Thai Coconut Carrot Soup (Instant Pot)
"This is a recipe from Michelle Fagone (I Love My Instant Pot)."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (307.9 g)
- Calories 84
- Total Fat - 2 g
- Saturated Fat - 1.1 g
- Cholesterol - 4.5 mg
- Sodium - 1111.7 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 3.3 g
- Sugars - 8 g
- Protein - 2.6 g
- Calcium - 89.7 mg
- Iron - 0.8 mg
- Vitamin C - 9.8 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
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