Spicy Carrot Soup (Instant Pot or Not)
Yield 8-10 servings
Ingredients
- 8-10 large carrots, roughly chopped
- 1 large onion, chopped
- 4 cloves garlic, peeled and chopped
- 1 (14-oz) can full fat coconut milk (Do not use the coconut milk found in the dairy case or coconut cream in a can)
- 1 ½ cups chicken or vegetable broth
- 1/3 cup peanut butter
- 1 tablespoon chili garlic sauce, Sriracha, Sambal Oelek, or red curry paste
- 1/2 tablespoon fresh ginger chopped, ginger paste in a tube, or 1/2 teaspoon ground ginger
- Salt
- Optional toppings - chopped cilantro, toasted coconut and/or toasted nuts for topping
Instructions
- Instant Pot. Place all ingredients, except toppings, in the Instant Pot. Set to cook for 15 minutes on high pressure. When done, let the Instant Pot naturally release pressure for 15 minutes. Then, manually release any remaining steam. Carefully remove the lid then puree with an immersion blender until smooth. Taste, then season with salt (about 1 teaspoon). Add toppings just before serving.
- Stove Top: In a large stockpot, saute the chopped onions and garlic with a little oil until soft. Add the carrots, coconut milk, broth, ginger, and chili garlic sauce. Simmer until the carrots are soft. Add the peanut butter and stir until melted. Blend, using an immersion blender, until smooth. Taste, season with salt, and add toppings of your choice.
Recipe by Empty Nest Eats at https://emptynesteats.com/spicy-carrot-soup-instant-pot-or-not/