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

• Produce

  • 1 1/4 lb Carrot
  • 1 Cilantro
  • 1 tsp Garlic powder
  • 2 tsp Ginger
  • 1 Jalapeno or serrano pepper
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Broth
  • 1/2 cup Cream or full fat coconut milk

• Condiments

  • 1 tsp Sea salt or 1 tablespoon fish sauce
  • 20 drops Stevia or 3 tablespoons honey

• Baking & Spices

  • 1 tbsp Avocado oil, fat
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Curry powder
  • 1/4 tsp Tumeric

• Other

  • ¼ teaspoongaram masala

Found on tessadomesticdiva.com

Description

Ingredients

• 1 tablespoon avocado oil or other fat
• 1 medium yellow onion, rough chop
• 1¼ 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
• ½ teaspoon curry powder
• ¼ teaspoongaram masala
• ¼ teaspoon tumeric
• ¼ teaspoon cayenne pepper (optional)
• Cilantro, chopped (added in after cooking, before pureeing)
• ½ cup cream or full fat coconut milk
• 20 drops stevia or 3 tablespoons honey, optional

Directions

• 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.