Mini - Sweet & Spicy Asian Ribs
Mini - Healthy Carrot Soup
| By : |
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
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
4 servings
|
Ingredients
- 1/2 medium onion diced
- 1 clove garlic minced
- 8 large carrots peeled and cut into
4-inch chunks - 15 ounce can coconut milk
1 can - 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- coconut cream for serving
- chopped parsley for serving
- toasted bread for serving
Ingredients
|
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.
Heather Schlueter started her blog, The Spicy Apron (thespicyapron.com), as an escape from the corporate life —she was a successful litigation attorney along with a CEO of a large medical practice and laboratory.
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