(Total Time: 10 MIN| Serves: 4)
1 can Coconut Milk
1 medium Red Onion (diced)
6 Roma Tomatoes (quartered)
¼ cup Coriander Leaves (chopped)
1 tsp Garlic (minced)
1 tsp Ginger (minced)
1 tsp Salt
½ tsp Cayenne Pepper
1 tsp Turmeric
1 tbsp. Agave Nectar
Place all ingredients in the Instant Pot and stir to combine.
Place and lock the lid, and manually set the cooking time to 5 minutes at high pressure.
Let naturally release the pressure for 10 minutes and then quick release it.
With a hand blender blend the soup until smooth.
(Calories: 157 | Total Fats: 12g | Net Carbs: 10g | Proteins: 2g |Fibers: 2g)