Instant Pot® spicy curried carrot soup
50 min
This creamy, vegan carrot soup can be quickly and easily made in an Instant Pot®. Season to taste with Thai red curry paste and fresh coriander.
Fioa
2 people made this
Ingredients
Serves: 4
- 8 carrots, chopped
- 500ml vegetable stock
- 1 (400g) tin coconut milk
- 1 onion, chopped
- 4 cloves garlic, peeled
- 1 tablespoon Thai red curry paste
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons freshly chopped coriander
Method
Prep:15min ›
Cook:25min ›
Extra time:10min resting ›
Ready in:50min
- Combine carrots, vegetable stock, coconut milk, onion, garlic, Thai curry paste, salt and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Blend soup with an immersion blender until smooth and creamy, about 3 minutes. Serve in bowls and sprinkle with fresh coriander.
