Instant Pot Paleo Thai Carrot Soup - A Whole Foods Knock-Off

Course Side Dish, Soup

Cuisine Indian, thai

Keyword carrot soup, dairy free carrot soup, instant pot carrot soup, paleo soup, thai carrot soup, whole30 soup

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 118kcal

Author Tessa

1 tablespoon avocado oil (another fat would work)
1 medium yellow onion rough chop
1 1/4 pound carrot rough chop
1 jalapeño or serrano pepper with seeds, rough chop (optional...the seeds provide the heat so remove if you like to temper it)
2 teaspoons grated ginger use a Microplane and you will thank me!!
4 cups broth veggie or chicken
1 teaspoon sea salt OR 1 tablespoon fish sauce, to taste for saltiness
1 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 teaspoon garam masala
1/4 teaspoon tumeric
1/4 teaspoon cayenne pepper optional
Cilantro chopped (added in after cooking, before pureeing)
1/2 cup full fat coconut milk or cream
20 drops stevia or 3 tablespoons honey, optional

Using the saute feature, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown.
Add in the chopped carrot and pepper, sauteing for a couple of minutes.
Add in the broth and all the spices, stirring.
Lock the lid and set manual pressure for 5 minutes.
When time is up, do a quick release, unlock the lid, add the cilantro, and puree the soup in a blender, food processor, or try using your immersion blender.
Add back to pot and stir in the cream and stevia (if using).
Enjoy!

The same as above, but at step 4, you will cover and simmer about 30 minutes until carrots are tender.