30-60 min6 servingscanned coconut milk

Thai Coconut Carrot Soup

By Michelle Fagone

6 servings

30-60 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 15 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Sauté

Cuisine: Thai

Diet: Dairy Free

Yield: 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

Sweet and spicy, crunchy and smooth, this dish has a little bit of everything. It brings every side of your tongue alive while lulling you into a dream state. Try this dish with some diced chicken or shrimp or serve with some crusty bread for a crunch!

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.