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
Votes: 6
Rating: 5
Rate this recipe!
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: 6
Rating: 5
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.
11 replies
  1. Gapeaches133
    Gapeaches133 says:

    So amazingly good on a cold winter night !!!! This is my second favorite thing thats come out of my InstaPot !!!! So very easy, only a few simple items to make it, taste good and feels good going down!!!! Defiantly a must try especially if you like coconut curry!!!!

  2. Larsor4
    Larsor4 says:

    I really liked it. Only changes was that I had to substitute an additional cup of coconut milk for a cup of broth because i ran out. You can identify all the different flavors and i think they complement each other in a nice balance. Different from the other soups, bisques, and curries I’ve made, but in a good way.

  3. MotoMan
    MotoMan says:

    Wow.. this is truly amazing. We all loved it. We don’t own an immersion blender, so we improvised and used a regular blender. A bit of transferring but worth the effort!

  4. Laurel
    Laurel says:

    Great flavour. Love this recipe. Because I like a thicker soup, I’d double the carrots to 2lbs. I also added a tablespoon of grated ginger. Mom mmm good.

  5. Susan McGougan
    Susan McGougan says:

    This is a delicious soup. I used salt free chicken broth. I would add more carrots next time as I like a thicker soup. The flavours are amazing. Even my picky Eater “nothing fancy” husband liked it. A winner recipe

  6. Cheryl
    Cheryl says:

    Excellent soup and extremely easy. I did substitute chicken broth for vegetable and did not add basil because I didn’t have any.

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