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!
STOVE TOP DIRECTIONS
The same as above, but at step 4, you will cover and simmer about 30 minutes until carrots are tender.
Nutrition Facts
Instant Pot Paleo Thai Carrot Soup - A Whole Foods Knock-Off
Amount Per Serving
Calories 118Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Sodium 1083mg47%
Potassium 400mg11%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Vitamin A 16225IU325%
Vitamin C 17.9mg22%
Calcium 39mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.