Mini - Healthy Carrot Soup

By: Cooking With Your Instant Pot Mini - Heather Schlueter

Mini - Healthy Carrot Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Keto, Low Fat, Low Sodium, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, can coconut milk, carrots, chopped parsley, coconut cream, contributed, cook 8 min, 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 icon Prep Time
10 min
cook icon Cook Time
8 min

serving icon 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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