Thai Coconut Carrot Soup
Sweet and spicy, crunchy and smooth, this dish has a little bit of everything. It brings every side of your tongue alive while lulling you into a dream state. Try this dish with some diced chicken or shrimp or serve with some crusty bread for a crunch!
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 1tablespoon coconut oil
  • 1small onionpeeled and diced
  • 1pound carrotspeeled and diced
  • 2cloves garlicminced
  • 1tablespoon Thai red curry paste
  • 4cups vegetable broth
  • 1teaspoon honey
  • 1cup coconut milkcanned
  • 1tablespoon lime juice
  • 1/4teaspoon red pepper flakes
  • 1teaspoon sea salt
  • 1/2teaspoon black pepperground
  • 1/4cup basilfresh and julienned, plus 3 tablespoons for garnish
  1. Press the Saute button on the Instant Pot. When display reads ‘hot”, add and heat the coconut oil.
  2. Add the onion and carrots. Saute for 3–5 minutes until onions are translucent.
  3. Add the garlic and curry paste. Continue to saute for 1 minute.
  4. Add remaining ingredients, except 3 tablespoons basil. Lock the lid.
  5. Press the Soup button and adjust time to 20 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid.
  6. In the Instant Pot, puree soup with an immersion blender, or use a stand blender and puree in batches.
  7. Ladle into bowls, garnish each bowl with 1/2 tablespoon basil, and serve warm. Enjoy!
Recipe Notes

For more recipes my Michelle Fagone, you can purchase her Instant Pot Cookbook here!

Excerpted from The I Love My Instant Pot© Recipe Book by Michelle Fagone. Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved. Photography by James Stefiuk.