Hommade Instant Pot Carrot Curry Soup Recipe 2

Hommade Instant Pot Carrot Curry Soup Recipe

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Hommade Instant Pot Carrot Curry Soup Recipe

The soup looked smooth and tasted great, but as I used my spoon to pull from the bottom of the soup crock, I noticed something hard sitting on the bottom. I couldn’t immediately tell what it was, and after some investigation, I realized it was a shrimp.

This is Instant Pot Carrot Curry Soup that will you shouldtry out. This is delicous homemade soup great regarding for you. The ingredients listing, while a little for the long side, includes mainly pantry items. Every solitary one of these is nutritious!

How to make Instant Pot Carrot Curry Soup

These are the ingredients and instruction:

Instant Pot Carrot Curry Soup

Yield: 6 to 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Instant Pot Carrot Curry Soup is a flavorful and delicious soup. Top with chopped peanuts, toasted coconut, cilantro, and a squeeze of lime for the perfect bite.

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

  1. 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.
  2. Add the curry paste, curry powder, cumin, coriander, salt, and pepper. Continue to cook for another minute.
  3. Add the carrots and stir to combine. Pour in stock.
  4. Cook using SOUP setting for 20 minutes.
  5. Let pressure release naturally.
  6. Add coconut milk. Use a stick blender to puree until smooth. Check for seasoning and add salt and pepper as needed.
  7. Ladle into bowls and garnish with toasted coconut, chopped peanuts, a squeeze of lime, and chopped cilantro.