Instant Pot Curry-Ginger Carrot Soup – a delicious recipe with coconut oil, chicken stock, carrots, unsweetened coconut milk, curry powder, ginger powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat oil in Instant Pot using Saute setting
2
Add chopped carrots to pot and saute lightly for a couple minutes
3
Add bone broth, coconut milk, and seasonings and close lid
4
Make sure indicator is set to Sealing and set to HIGH pressure for 10 minutes
5
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)
6
Once steam is fully released, transfer ingredients CAREFULLY (using a ladle) to your food processor
7
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)
8
Transfer back to pot and stir; then, add additional spices and salt or pepper to taste
9
Finish by topping your bowl of soup with chopped parsley
572
kcal
Calories
15
g
Fat
29
g
Carbs
79
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon coconut oil, 4 cups chicken stock, 10-12 large carrots (washed and chopped into quarters), 1 cup unsweetened coconut milk, and more.
Yes, Instant Pot Curry-Ginger Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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