Thai Coconut Carrot Soup


  • 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
  • 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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