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
Why Everyone Loves This Recipe
This soup is full of vibrant flavors and a nice spicy kick. It’s easy to make and perfect for a quick, healthy meal. Plus, it’s completely plant-based, making it suitable for vegans and anyone looking for a nourishing dish.
Cooking Advice
- Use fresh carrots for the best natural sweetness.
- Adjust the spice level by adding more or less chili flakes or hot sauce.
- Let the pressure release naturally for a creamier texture.
- Adjust the spice level by adding more or less chili flakes or hot sauce.
- Let the pressure release naturally for a creamier texture.
Directions
Ad the carrots, vegetable broth, coconut milk, chopped onion, garlic, curry paste, salt, and pepper into your Instant Pot or any 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. Once the cooking time is up, let the pressure release naturally — this can take anywhere from 10 to 40 minutes, so just be patient. When it’s safe to open, take off the lid and use an immersion blender to puree the soup until it’s nice and smooth, which should take around 3 minutes. Finally, ladle the soup into bowls and top with some fresh cilantro for a bright finish.
Serving Ideas
Serve this soup hot with a sprinkle of fresh cilantro or green onions on top. It pairs well with crusty bread or a simple green salad for a complete meal. A dollop of coconut yogurt can add a nice cooling contrast to the spice.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. You can also freeze the soup in portion-sized containers for up to 3 months—just thaw and reheat gently on the stove.
