Thai Coconut Carrot Soup
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!
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Ingredients
  • 1tbsp coconut oil
  • 1 small onionpeeled and diced
  • 1lb carrotspeeled and diced
  • 2 garlic clovesminced
  • 1tbsp Thai red curry paste
  • 4cups vegetable broth
  • 1tsp honey
  • 1cup canned coconut milk
  • 1tbsp fresh lime juice
  • 1/4tsp red pepper flakes
  • 1tsp sea salt
  • 1/2tsp ground black pepper
  • 1/4cup julienned fresh basilplus 3 tbsp for garnish
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.