Ingredients
- 8 carrots, chopped
- 2 cups vegetable broth
- 1 (14 ounce) can coconut milk
- 1 onion, chopped
- 4 cloves garlic, peeled
- 1 tablespoon red curry paste
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons chopped cilantro
What Makes This Recipe Unique
This soup is both comforting and vibrant, combining the natural sweetness of carrots with a spicy twist. It’s quick to make in the Instant Pot® and perfect for anyone following a vegan lifestyle. Plus, it’s nourishing and packed with flavor without any heavy ingredients.
Quick Kitchen Tips
- Use fresh carrots for the best natural sweetness and texture.
- Adjust the spice level by adding more or less chili flakes according to your taste.
- Blend the soup carefully to achieve a smooth, creamy consistency without overworking your blender.
- Adjust the spice level by adding more or less chili flakes according to your taste.
- Blend the soup carefully to achieve a smooth, creamy consistency without overworking your blender.
Directions
Ad the carrots, vegetable broth, coconut milk, onion, garlic, curry paste, salt, and pepper into your Instant Pot or any similar pressure cooker. Secure the lid and set it to cook on high pressure for 15 minutes. It might take about 10 to 15 minutes for the pot to come up to pressure before the timer starts. Once the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes, so be patient. When it’s safe to open, remove the lid and use an immersion blender to puree the soup until it’s smooth and creamy, which should take around 3 minutes. Ladle the soup into bowls and finish with a sprinkle of fresh cilantro for a bright, fresh touch. Enjoy!
Serving Recommendations
Serve this soup hot with a sprinkle of fresh herbs like cilantro or parsley on top. It pairs well with crusty bread or a simple green salad for a light and satisfying meal. Adding a dollop of vegan yogurt can also help balance the heat.
How To Save Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well; just thaw it in the fridge overnight before reheating.
