(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.
Serve warm.

(Calories: 157 | Total Fats: 12g | Net Carbs: 10g | Proteins: 2g |Fibers: 2g)