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.

    2 people made this

    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

    Prep:15min  ›  Cook:25min  ›  Extra time:10min resting  ›  Ready in:50min 

    1. 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.
    2. 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.

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