Mini - Healthy Carrot Soup
By :Cooking With Your Instant Pot Mini - Heather Schlueter
Print Recipe
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
Votes: 7
Rating: 5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Carrot, Coconut Milk
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
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Carrot, Coconut Milk
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
Votes: 7
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
6 replies
  1. Bindyb
    Bindyb says:

    Very tasy, I also added fresh ginger, cumin and curry powder. Used non fat yogurt instead of coconut cream for garnish. Definitely will make again.

  2. Panda Norwood
    Panda Norwood says:

    Great recipe!!! Added 1/2 tsp cumin, curry, and ginger. 1 tsppowder garlic powder. 1/4 tsp nutmeg

  3. Koreen
    Koreen says:

    I make this too, with fresh ginger lot, cilantro instead of parsley, chicken broth, and a can of coconut milk, which makes it awesome!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *