Instant Pot Carrot Soup PT26M https://img5.recipesrun.com/201907/2019/0902/de/6/693156/300x200x90.jpg Instant Pot Carrot Soup – a creamy pressure cooker soup that is so easy to make! This cozy spicy and sweet carrot soup is the perfect comfort food for cold days and ready in under 30 minutes. This easy and creamy carrot soup recipe is perfect for colder days and only takes a few minutes of hands-on time. It’s so smooth but made without cream or canned soup bases – a great healthy comfort food recipe that makes you feel cozy and warm! 4 servings Ingredients: Leaves fresh cilantro, for serving Freshly ground pepper Kosher salt 1 tbsp. Sriracha 13.5 oz. Unsweetened coconut milk 2 cups Low-sodium chicken broth 1/4 tsp. Brown sugar 1 pound Carrots, peeled, chopped 1 tbsp. Minced ginger 1 clove Garlic, minced 1 Medium onion, chopped 1 tbsp. Oil 1 tbsp. Unsalted butter

Instant Pot Carrot Soup

4.6

( By Lori )

Instant Pot Carrot Soup – a creamy pressure cooker soup that is so easy to make! This cozy spicy and sweet carrot soup is the perfect comfort food for cold days and ready in under 30 minutes. This easy and creamy carrot soup recipe is perfect for colder days and only takes a few minutes of hands-on time. It’s so smooth but made without cream or canned soup bases – a great healthy comfort food recipe that makes you feel cozy and warm!

01 Information

Grade easy
Serving 4 servings
Calorie 356 Kcal
Prep Time 10 Mins
Cook Time 16 Mins
Total Time 26 Mins

02 Ingredients

- Leaves fresh cilantro, for serving
- Freshly ground pepper
- Kosher salt
- 1 tbsp. Sriracha
- 13.5 oz. Unsweetened coconut milk
- 2 cups Low-sodium chicken broth
- 1/4 tsp. Brown sugar
- 1 pound Carrots, peeled, chopped
- 1 tbsp. Minced ginger
- 1 clove Garlic, minced
- 1 Medium onion, chopped
- 1 tbsp. Oil
- 1 tbsp. Unsalted butter

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03 Method

Step 1

Press the saute button, when hot add butter and oil. Then add the onions and saute for about 2-3 minutes. Add the garlic and ginger, saute for 1 more minute.
Step 2

Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.
Step 3

Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce.
Step 4

Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.
Step 5

Use an immersion blender to puree the soup or let it cool slightly, then purée in a blender until smooth.
Step 6

Season with salt and pepper to taste. Serve garnished with coriander.

04 Author

Lori

647 Recipes

Instant Pot Carrot Soup

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