Luncheon Carrot Soup
(Total Time: 27 MINS| Serves: 6)
Ingredients:
2 tbsp. olive oil
1 chopped small yellow onion
1 minced garlic clove
¼ tsp dried parsley, crushed
¼ tsp dried basil, crushed
1 pound peeled and chopped carrots
Salt and freshly ground black pepper, to taste
1 (13½-ounce) can unsweetened coconut milk
3 cups homemade chicken broth
1 tbsp. Sriracha
3 tbsp. chopped fresh cilantro
Directions:
Place the oil in the Instant Pot and select “Sauté”. Then add the onion and garlic and cook for about 3 minutes.
Add the garlic and cook for about 1 minute.
Add the carrots, salt and black pepper and cook for about 2 minutes.
Select the “Cancel” and stir in the coconut milk, broth and Sriracha sauce.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 6 minutes.
Select the “Cancel” and carefully do a Natural release for about 10 minutes and then do a Quick release.
Remove the lid and with an immersion blender, puree the soup.
Serve immediately with the garnishing of cilantro.
Per Serving (Calories 244|Total Fat 20.6g| Net Carbs 2.16g| Protein 4.7g| Fiber 3.5g)
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