Mini - Healthy Carrot Soup

By: Cooking With Your Instant Pot Mini - Heather Schlueter

The coconut milk adds just the right amount of creaminess to this light and healthy plant-based soup. An immersion blender makes pureeing this soup easy, but a stand blender can be used as well. This soup can be served hot or cold. 1 tablespoon olive oil

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Keto, Low Fat, Low Sodium, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4 servings, can coconut milk, carrots, chopped parsley, coconut cream, contributed, cook 8 min, Cooking With Your Instant Pot Mini - Heather Schlueter, dairy free, easy, garlic, keto, low fat, low sodium, modern, onion, pepper, prep 10 min, pressure cook, salt, sauté, soup, toasted bread, vegan, vegetable broth, vegetarian

Prep Time

10 min

Cook Time

8 min

Servings

4 servings

Ingredients

1/2 medium onion
1 clove garlic
8 large carrots
15 ounce can coconut milk
2 cups vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
coconut cream
chopped parsley
toasted bread

Instructions

Select the sauté function to heat the Instant Pot inner pot. When the pot displays “Hot,” add the oil, onion, and garlic. Sauté until the onion softens. Press Cancel to turn off the sauté function.
Add the carrots, coconut milk, broth, salt, and pepper. Stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 8 minutes.
Once cooking is complete, turn the valve to the Venting position to release the pressure. When all the pressure is released, carefully remove the lid.
Stir the soup. Blend with an immersion blender or in batches in a stand blender until smooth. Serve hot or cold with coconut cream, parsley, and toasted bread.

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