Thai Coconut Carrot Soup
By :Michelle Fagone
Print Recipe
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!
Votes: 4
Rating: 3.25
Rate this recipe!
Course Soup
Cuisine Thai
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Coconut Milk, Curry Paste
Prep Time 15 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1 tablespoon coconut oil
  • 1 small onion peeled and diced
  • 1 pound carrots peeled and diced
  • 2 cloves garlic minced
  • 1 tablespoon Thai red curry paste
  • 4 cups vegetable broth
  • 1 teaspoon honey
  • 1 cup coconut milk canned
  • 1 tablespoon lime juice
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper ground
  • 1/4 cup basil fresh and julienned, plus 3 tablespoons for garnish
Course Soup
Cuisine Thai
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Coconut Milk, Curry Paste
Prep Time 15 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1 tablespoon coconut oil
  • 1 small onion peeled and diced
  • 1 pound carrots peeled and diced
  • 2 cloves garlic minced
  • 1 tablespoon Thai red curry paste
  • 4 cups vegetable broth
  • 1 teaspoon honey
  • 1 cup coconut milk canned
  • 1 tablespoon lime juice
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper ground
  • 1/4 cup basil fresh and julienned, plus 3 tablespoons for garnish
Votes: 4
Rating: 3.25
Rate this recipe!
Instructions
  1. Press the Saute button on the Instant Pot. When display reads 'hot", add and heat the coconut oil.
  2. Add the onion and carrots. Saute for 3–5 minutes until onions are translucent.
  3. Add the garlic and curry paste. Continue to saute for 1 minute.
  4. Add remaining ingredients, except 3 tablespoons basil. Lock the lid.
  5. 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.
  6. In the Instant Pot, puree soup with an immersion blender, or use a stand blender and puree in batches.
  7. Ladle into bowls, garnish each bowl with 1/2 tablespoon basil, and serve warm. Enjoy!
Recipe Notes

For more recipes my Michelle Fagone, you can purchase her Instant Pot Cookbook here!

Excerpted from The I Love My Instant Pot© Recipe Book by Michelle Fagone. Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved. Photography by James Stefiuk.

4 replies
  1. Mary-Jeanne
    Mary-Jeanne says:

    Made this for the first time today. Was SO good! My husband loved it so much that he ate enough so that he wasnt moving very fast after supper. Right down to my 12 yr old everyone loved it. Has some spice to it, but we love spice and it didnt overpower the flavour. It was full of flavour that the spice only complimented.

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