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Paleo Instant Pot Thai Carrot Soup - A Whole Foods Knock-Off


If you've ever tried the Thai Carrot Soup from Whole Foods this recipe tastes just like it - DELICIOUS! Using an Instant pot makes preparation a breeze. Enjoy!

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Rate this recipe 4.4/5 (8 Votes)


  • 1 tablespoon avocado oil or other fat
  • 1 medium yellow onion, rough chop
  • 1 1/4 pound carrots, rough chop
  • 1 jalapeño or serrano pepper, with seeds, rough chop (optional...the seeds provide the heat so remove if you like to temper it)
  • 2 teaspoons grated ginger,use a Microplane and you will thank me!!
  • 4 cups broth, veggie or chicken
  • 1 teaspoon sea salt OR 1 tablespoon fish sauce (to taste for saltiness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon cayenne pepper (optional)
  • Cilantro, chopped (added in after cooking, before pureeing)
  • 1/2 cup cream or full fat coconut milk
  • 20 drops Stevia or 3 tablespoons honey, optional


Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Using the saute feature, heat the oil and add the onion. Sauté for 3 to 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 12 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).


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