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This easy creamy, dairy-free, and vegan carrot soup, seasoned with curry paste and cilantro, comes together in minutes in your Instant Pot®.
Ingredients
- 8 carrots, chopped
- 2 cups vegetable broth
- 1 (14 ounce) can coconut milk
- 1 onion, chopped
- 4 cloves garlic, peeled
- 1 tablespoon red curry paste
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons chopped cilantro
Directions
Step 1
Combine carrots, vegetable broth, coconut milk, onion, garlic, 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.
Step 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 cilantro.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 228 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat19g | 93% |
| Sodium1480mg | 64% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber2g | 8% |
| Total Sugars3g | |
| Protein3g | |
| Vitamin C4mg | 22% |
| Calcium43mg | 3% |
| Iron4mg | 21% |
| Potassium282mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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