Instant Pot Spicy Vegan Carrot Soup Recipes

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INSTANT POT® SPICY VEGAN CARROT SOUP



Instant Pot® Spicy Vegan Carrot Soup image

This easy creamy, dairy-free, and vegan carrot soup, seasoned with curry paste and cilantro, comes together in minutes in your Instant Pot®.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

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

Steps:

  • Combine carrots, vegetable broth, coconut milk, onion, garlic, curry paste, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Blend soup with an immersion blender until smooth and creamy, about 3 minutes. Serve in bowls and sprinkle with fresh cilantro.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 9.7 g, Fat 21.2 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 18.6 g, Sodium 1480 mg, Sugar 3 g

INSTANT POT® SPICY VEGAN CARROT SOUP



Instant Pot® Spicy Vegan Carrot Soup image

This easy creamy, dairy-free, and vegan carrot soup, seasoned with curry paste and cilantro, comes together in minutes in your Instant Pot®.

Provided by Fioa

Categories     Carrot Soup

Time 50m

Yield 4

Number Of Ingredients 9

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

Steps:

  • Combine carrots, vegetable broth, coconut milk, onion, garlic, curry paste, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Blend soup with an immersion blender until smooth and creamy, about 3 minutes. Serve in bowls and sprinkle with fresh cilantro.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 9.7 g, Fat 21.2 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 18.6 g, Sodium 1480 mg, Sugar 3 g

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