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Nutty Brownie Cake
Thai Coconut Carrot Soup
| By : |
| 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
Ingredients
|
|
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.
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:
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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
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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!!!!
Wow…. so flavorful!!! It’ll be wonderful with salads for lunches all week!!!!
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.
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!
Best ever!!! I only substituted veggie broth with chicken broth. Amazing flavor! ❤️❤️❤️
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.
Amazing!!! I added chicken in it was so good!
Excellent recipe, added a diced jalapeno and some chipotle seasoning. We loved it.
Turned out excellent!