Name: Thai Coconut Carrot Soup
Prep time: 15 min
Cook time: 25 min
Yield: 6 servings
Cuisine: Thai
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)

Thai Coconut Carrot Soup

By :I Love my Instant Pot by Michelle Fagone

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!

Course

Soup

Cuisine

Thai

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Dairy Free

Cooking Technique

Sauté

Main Ingredient

Carrot, Coconut Milk, Coconut Oil, Onion, Thai Red Curry Paste, Vegetable Broth

Keyword

instant pot soup, instant pot soup recipe, pressure cooker recipes, soup, soup recipes

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

Course

Soup

Cuisine

Thai

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Dairy Free

Cooking Technique

Sauté

Main Ingredient

Carrot, Coconut Milk, Coconut Oil, Onion, Thai Red Curry Paste, Vegetable Broth

Keyword

instant pot soup, instant pot soup recipe, pressure cooker recipes, soup, soup recipes

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

Instructions

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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I Love my Instant Pot by Michelle Fagone

175 must-have recipes for everyone’s favorite cooking appliance—the Instant Pot—perfect for fast, delicious meals the whole family will love.

Discover how easy cooking can be with the versatile Instant Pot that serves as everything from a pressure cooker to a sauté pan to a yogurt maker. The fast, programmable, and energy-efficient appliance makes it quick and easy to whip up any of these delicious, satisfying recipes in just minutes!

This essential cookbook provides 175 appetizing, flavorful recipes from breakfast through dinner including:
–Bacony Poblano Hashbrowns
–Moroccan Lamb Stew
–Bourbon Barbeque Chicken Thighs
–Double Chocolate Cheesecake

With dishes to suit every dietary need from vegetarian to gluten free, there’s something for everyone in this collection of Instant Pot recipes. Featuring an introduction to the Instant Pot’s features and tips for the best cooking results, soon you’ll be using your Instant Pot for every meal!

Michelle Fagone is a recipe developer and food blogger. On her site, CavegirlCuisine.com she shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. She lives in Louisville, Kentucky. She is the author of The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book