Ingredients
- 2 lbs carrots (about 8–10), peeled and cut into 2-inch pieces
- 1 cup yellow onion, sliced
- 1 1/2 teaspoons grated ginger
- 2 cups vegetable broth
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 1 cup canned coconut milk
- 1 teaspoon sugar or honey (optional, to taste)
Instructions
- Add carrots, onion, ginger, vegetable broth, coriander, cumin, turmeric, paprika, salt, and optional sugar to the Instant Pot. Stir to combine.
- Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
- Allow the pressure to release naturally (about 10–15 minutes).
- Open the lid and blend the soup using an immersion blender until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth. Return soup to the Instant Pot if needed.
- Stir in the coconut milk until fully combined.
- Serve hot with optional garnishes like black pepper, lime juice, chopped cilantro, red chili flakes, sesame seeds, or chopped peanuts/cashews.
Notes
- Sweetness: Add sugar or honey only if carrots are not sweet enough.
- Garnishes: Try lime juice, cilantro, chili flakes, or crushed nuts for added texture and flavor.
- Stovetop method: Sauté onions and ginger in oil, add other ingredients, simmer until carrots are soft, blend, and stir in coconut milk.
- Variations: Add Thai curry paste, lentils, or extra veggies like beets, squash, or apples for different versions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 231
- Sugar: 14g
- Sodium: 1218mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
