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Ingredients 0/9
Why This Dish Is A Crowd Favorite
This soup is vibrant, flavorful, and ready in no time. It combines the natural sweetness of carrots with a spicy kick, making it both comforting and exciting. Using the Instant Pot® saves effort and enhances the flavors quickly.
Helpful Cooking Tips
- Use fresh carrots for the best natural sweetness and texture.
- Adjust the spice level by adding more or less chili flakes to suit your taste.
- Sauté the spices and aromatics before adding liquids to deepen the flavor.
- Adjust the spice level by adding more or less chili flakes to suit your taste.
- Sauté the spices and aromatics before adding liquids to deepen the flavor.
Step 1
Ad the carrots, vegetable broth, coconut milk, chopped onion, garlic, curry paste, salt, and pepper to your Instant Pot or any multi-functional pressure cooker you have. Seal the lid and set the cooker to high pressure for 15 minutes. It’ll take about 10 to 15 minutes for the pressure to build up before the timer starts counting down.
Step 2
Once the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes, so be patient. When the pressure has fully released, open the lid carefully. Use an immersion blender to puree the soup right in the pot until it’s smooth and creamy, which should take around 3 minutes.
Step 3
Ladle the soup into bowls and finish it off with a sprinkle of fresh cilantro. Enjoy!
Serving Ideas For Family Meals
Serve this soup hot with a sprinkle of fresh herbs like cilantro or parsley. It pairs well with crusty bread or a simple green salad for a light and balanced meal. A dollop of coconut yogurt can add creaminess without dairy.
Storage Suggestions
Allow the soup to cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
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