Thai Coconut Carrot Soup (Instant Pot)

6
Servings
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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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