Thai Coconut Carrot Soup

By: I Love my Instant Pot by Michelle Fagone

Thai Coconut Carrot Soup
cuisine icon Cuisine
Thai
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Sauté
cuisine icon Keywords
30-60 min, 6 servings, canned coconut milk, carrots, coconut oil, contributed, cook 25 min, dairy free, easy, fresh lime juice, garlic cloves, ground black pepper, honey, instant pot soup, instant pot soup recipe, julienned fresh basil, prep 15 min, pressure cooker recipes, red pepper flakes, sauté, sea salt, small onion, soup, soup recipes, thai, thai red curry paste, vegetable broth

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 1 tbsp coconut oil
  • 1 small onion
  • 1 lb carrots
  • 2 garlic cloves
  • 1 tbsp Thai red curry paste
  • 4 cups vegetable broth
  • 1 tsp honey
  • 1 cup canned coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup julienned fresh basil
Instructions
  • Press the Sauté button on the Instant Pot® and heat the coconut oil. Add the onion and carrots. Sauté for 3–5 minutes until onions are translucent. Add the garlic and curry paste. Continue to sauté for 1 minute. Add remaining ingredients, except 3 tablespoons basil. Lock lid.
  • Press the Soup button and adjust time to 20 minutes.
  • When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  • In the Instant Pot®, purée soup with an immersion blender, or use a stand blender and purée in batches.
  • Ladle into bowls, garnish each bowl with 1/2 tablespoon basil, and serve warm.
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