This soup is so quick and easy and is just bursting with flavour! It was shared with me quite some time ago, but I only made it this past winter. I found it again after one of those cold winter days when I dug out all of the little recipe clippings that I had once again accumulated. This recipe caught my eye and am I ever glad it did!

Thai Carrot Soup

Course: Soup
Cuisine: Thai
Keyword: Comfort Food, Easy, Instant Pot
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 6
Calories: 263kcal
This is a great recipe that a lovely client shared with me and it has fast become a favourite! Originally adapted from Tessa the Domestic Diva.
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Ingredients

  • 1 tbsp coconut or avocado oil
  • 1 medium onion diced
  • 5 carrots diced
  • 1 sweet potato
  • 2 tsp grated ginger
  • 4 c broth veggie or chicken
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp curry powder
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne
  • 1/4 c cilantro chopped finely (added after cooking & before pureeing)
  • 1 can coconut milk
  • 1 tsp raw honey

Instructions

  • Instant Pot: Using the sauté function, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown. Add in the carrot & sauté for a few more minutes. Add the broth & spices, coconut milk & honey and stir. Lock the lid and set manual pressure for 12 minutes. When the timer is up, do a quick release & unlock the lid. Add the cilantro and blend the soup using an immersion blender.
  • Stove Top: Sauté the oil & onion for 3-5 minutes. Add chopped carrot & sweet potato. Add in broth, spices, coconut milk & honey. Bring to a boil & then cover & simmer until carrots are soft - about 30 minutes. Puree the soup with an immersion blender. Enjoy!

Nutrition

Calories: 263kcal | Carbohydrates: 20g | Protein: 9g | Fat: 18g | Saturated Fat: 16g | Sodium: 515mg | Potassium: 498mg | Fiber: 4g | Sugar: 8g | Vitamin A: 13912IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg