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Instant Pot Carrot Curry Soup

Instant Pot Carrot Curry Soup

bakedbree
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Asian
Servings 6 to 8
Calories 265 kcal

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 Tablespoon grated ginger
  • 2 Tablespoons red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander seed
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 5 cups peeled and chopped carrot
  • 3 1/2 cups broth chicken or vegetable
  • 1 can coconut milk

To serve:

  • Toasted coconut
  • Chopped peanuts
  • Lime wedges
  • Chopped cilantro

Instructions
 

  • Heat Instant Pot to sauté. Add onion, garlic, and ginger and cook until they begin to soften, about 3 minutes. Make sure to stir frequently to not burn the garlic.
  • Add the curry paste, curry powder, cumin, coriander, salt, and pepper. Continue to cook for another minute.
  • Add the carrots and stir to combine. Pour in stock.
  • Cook using SOUP setting for 20 minutes.
  • Let pressure release naturally.
  • Add coconut milk. Use a stick blender to puree until smooth. Check for seasoning and add salt and pepper as needed.
  • Ladle into bowls and garnish with toasted coconut, chopped peanuts, a squeeze of lime, and chopped cilantro.

Nutrition

Serving: 1gCalories: 265kcalCarbohydrates: 23gProtein: 5gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 5gCholesterol: 3mgSodium: 862mgFiber: 5gSugar: 10g
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