Thai Instant Pot Carrot Soup
179kcal
Ingredients
- 1 pound carrots peeled and chopped
- 1 cup radishes chopped
- 3 cloves minced garlic
- 1-1/2 cups vegetable stock
- 14 ounces coconut milk
- 1/4 cup peanut butter smooth or chunky
- 1 tsp chili garlic sauce
- 1 tbsp coconut sugar
- salt and pepper to taste, chopped peanuts and cilantro for garnish
Equipment
Instructions
INSTANT POT INSTRUCTIONS:
- Place all ingredients in the bottom of Instant Pot insert. Turn Instant Pot to High Pressure and use manual (+/-) buttons to set the timer to 15 minutes. Set pressure release value to Sealing. When done, allow pot to natural release for 10 minutes. Turn valve to Venting to release any residual steam, check that pressure valve had dropped and open lid carefully.
- Use an immersion blender to blend soup until smooth, or transfer to a blender in batches and pulse soup util smooth.
- Garnish with chopped peanuts and serve warm.
STOVETOP INSTRUCTIONS:
- Saute the radishes and garlic in one tablespoon of oil until softened. Add carrots, vegetable stock, coconut milk, chili sauce and coconut sugar. Bring to a boil then reduce heat to a simmer. Cook 20 - 25 minutes until carrots are soft, Add the peanut butter and stir until melted. Use an immersion blender and blend until smooth, or transfer in batches to a blender and pulse until smooth. Garnish and serve warm.
Nutrition
Serving1cupCalories179kcalCarbohydrates11gProtein4gFat15gSaturated Fat10gSodium181mgPotassium381mgFiber2gSugar5gVitamin A9503IUVitamin C6mgCalcium37mgIron2mg
Notes
Store leftovers tightly covered in the refrigerator up to 3 days or freeze for up to 3 months. Thaw and stir before serving.