Instant Pot Carrot Soup
Instant Pot Carrot Soup - a creamy pressure cooker soup that is so easy to make! This spicy and sweet carrot soup is the perfect comfort food for cold days.
Servings: 4
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp oil
- 1 medium onion chopped
- 1 clove garlic minced
- 1 tbsp minced ginger
- 1 pound carrots peeled, chopped
- 1/4 tsp brown sugar
- Kosher salt
- freshly ground pepper
- 2 cups low-sodium chicken broth
- 13.5 ounce can unsweetened coconut milk
- 1 tbsp Sriracha
- leaves Fresh cilantro for serving
Instructions
- Press the saute button, when hot add butter and oil. Then add the onions and saute for about 2-3 minutes. Add the garlic and ginger, saute for 1 more minute.
- Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.
- Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce (or more if you love really spicy food!).
- Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.
- Use an immersion blender to purée the soup or let it cool slightly, then purée in a blender until smooth.
- Season with salt and pepper to taste. Serve garnished with coriander.
Notes
Adapted from BON APPÉTIT November 2013
Nutrition Facts
Instant Pot Carrot Soup
Amount Per Serving
Calories 356
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 22g110%
Cholesterol 7mg2%
Sodium 215mg9%
Potassium 756mg22%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 10g11%
Protein 6g12%
Vitamin A 19035IU381%
Vitamin C 14.1mg17%
Calcium 64mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 356kcal | Carbohydrates: 20g | Protein: 6g | Fat: 30g | Saturated Fat: 22g | Cholesterol: 7mg | Sodium: 215mg | Potassium: 756mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19035IU | Vitamin C: 14.1mg | Calcium: 64mg | Iron: 2.2mg