Thai Coconut Carrot Soup
By :I Love my Instant Pot by Michelle Fagone
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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!
instant pot thai coconut carrot soup, instant pot soup, instant pot carrot soup, instant pot soup recipe
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Prep Time 15 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1 tbsp coconut oil
  • 1 small onion peeled and diced
  • 1 lb carrots peeled and diced
  • 2 garlic cloves minced
  • 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 plus 3 tbsp for garnish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1 tbsp coconut oil
  • 1 small onion peeled and diced
  • 1 lb carrots peeled and diced
  • 2 garlic cloves minced
  • 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 plus 3 tbsp for garnish
instant pot thai coconut carrot soup, instant pot soup, instant pot carrot soup, instant pot soup recipe
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. Press the Soup button and adjust time to 20 minutes.
  3. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  4. In the Instant Pot®, purée soup with an immersion blender, or use a stand blender and purée in batches.
  5. Ladle into bowls, garnish each bowl with 1/2 tablespoon basil, and serve warm.
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