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Thai Coconut Carrot Soup (Instant Pot)

Here's how you make Thai Coconut Carrot Soup (Instant Pot)
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  • Servings: 6
  • Prep: 20m
  • Cook: 35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 tablespoon coconut oil
  • 1 onion, small, diced
  • 1 pound carrots, diced
  • 2 garlic cloves, minced
  • 1 tablespoon Thai red curry paste
  • 4 cups vegetable broth
  • 1 teaspoon honey
  • 1 cup coconut milk, canned
  • 1 tablespoon lime juice, fresh
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper
  • 1/4 cup fresh basil, julienned, plus 3 tablespoons for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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