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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Curry and ginger. Hearty, sweet carrots. And a wholesome, rich chicken bone broth. This soup is a winner, and with an Instant Pot and food processor, you can make it in just about 30 minutes. —Debbie Noel
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Ingredients
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1 tablespoon
coconut oil
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4 cups
chicken stock
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10-12
large carrots (washed and chopped into quarters)
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1 cup
unsweetened coconut milk
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2 tablespoons
curry powder
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1 tablespoon
ginger powder
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1 teaspoon
sea salt (or to taste)
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1 teaspoon
black pepper (or to taste)
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Fresh parsley (to top)
Directions
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Heat oil in Instant Pot using Sauté setting
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Add chopped carrots to pot and sauté lightly for a couple minutes
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Add bone broth, coconut milk, and seasonings and close lid
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Make sure indicator is set to Sealing and set to HIGH pressure for 10 minutes
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After the pot reaches high pressure and the 10 minutes is up (you'll hear a beep!), press Cancel and turn indicator to Venting (Quick Release process)
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Once steam is fully released, transfer ingredients CAREFULLY (using a ladle) to your food processor
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Process cooked carrots and broth in food processor on Low setting for a couple minutes (NOTE: You can use an immersion blender here, as well)
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Transfer back to pot and stir; then, add additional spices and salt or pepper to taste
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Finish by topping your bowl of soup with chopped parsley
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