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

By Rander9576

Ingredients

• 1 tablespoon avocado oil or other fat
• 1 medium yellow onion, rough chop
• 1 1/4 pound carrot, 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 teaspoongaram 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

Details

Preparation time 5mins
Cooking time 20mins
Adapted from tessadomesticdiva.com

Preparation

Step 1

Instructions
Instant Pot Directions
Using the saute feature, heat the oil and add the onion. Sauté for 3-5 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).
Enjoy!
STOVE TOP DIRECTIONS
The same as above, but at step 4, you will cover and simmer about 30 minutes until carrots are tender.