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Bowl of creamy instant pot carrot soup with coconut milk, curry, cilantro, and peanuts

Instant Pot Carrot Soup with Coconut Milk and Curry

Instant Pot carrot soup is a creamy, smooth blended soup with rich coconut curry flavor and a comforting finish. It is an easy choice for a flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 324
Ingredients Method Notes

Ingredients
  

  • 8-10 large carrots, peeled and chopped coarsely
  • 1 onion, chopped
  • 3 cloves garlic, peeled
  • 1 14-ounce (397 g) can coconut milk
  • 1 1/2 cups chicken or veggie broth
  • 1/4 cup peanut butter
  • 1 tablespoon red curry paste
  • salt to taste
Topping
  • cilantro and peanuts for topping

Method
 

Preparation
  1. Sauté the chopped onion and garlic with a little oil until softened.
  2. Add the carrots, coconut milk, broth, and red curry paste to the pot.
  3. Cook the mixture until the carrots are tender.
  4. Stir in the peanut butter until fully melted and incorporated.
  5. Blend the soup until smooth, then season with salt and finish with cilantro and peanuts.
Instant Pot Instructions
  1. Place all ingredients in the Instant Pot and cook for 15 minutes.
  2. Allow the mixture to cool for a few minutes, then blend until smooth.
  3. Season the soup with salt and top with cilantro and peanuts.

Notes

Add more broth as needed to reach the desired silky-smooth consistency.