Looking for a lunch that’s both incredibly easy and bursting with flavor? This Instant Pot Spicy Coconut Carrot Soup is your answer! It transforms humble carrots into a velvety, vibrant soup with a delightful kick of Sriracha and the creamy richness of coconut milk. It’s the kind of comforting, yet exciting, meal that brightens up any day, and the best part? Your pressure cooker does most of the work. Get ready for your new favorite go-to soup!
Ingredients
• 2 tbsp / 30 ml olive oil
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• ¼ tsp dried parsley
• ¼ tsp dried basil
• 1 lb / 450g carrots, peeled and chopped
• Salt and freshly ground black pepper, to taste
• 1 13.5 oz / 400 ml can full-fat unsweetened coconut milk
• 3 cups / 720 ml chicken or vegetable broth
• 1 tbsp / 15 ml Sriracha, or to taste
• 3 tbsp fresh cilantro, chopped, for garnish
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the olive oil, and once shimmering, sauté the chopped onion for 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chopped carrots, dried parsley, dried basil, a generous pinch of salt, and a few grinds of black pepper. Sauté for 2 more minutes, stirring occasionally.
4. Press “Cancel” to stop the sauté function. Pour in the coconut milk, broth, and Sriracha, stirring to combine and scrape up any browned bits from the bottom of the pot.
5. Secure the lid, set the pressure valve to the “Sealing” position, and cook on “Manual” or “Pressure Cook” at high pressure for 6 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent any remaining steam.
7. Carefully remove the lid. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a standard blender and blend carefully.
8. Taste and adjust seasoning if needed. Serve the soup hot, garnished with fresh chopped cilantro.
Nutritional Information
• Nutrition Per Serving
• Calories: 244
• Total Fat: 20.6g
• Net Carbs: 2.16g
• Protein: 4.7g
• Fiber: 3.5g
Pro Tips
• Roast the carrots first at 400°F (200°C) for 20-25 minutes for a deeper, sweeter flavor profile.
• For a completely vegan version, simply substitute the chicken broth with a quality vegetable broth.
• For extra creaminess and richness, use full-fat canned coconut milk, not the light version or the kind from a carton.
• This soup freezes beautifully. Let it cool completely, then store it in airtight containers in the freezer for up to 3 months.
FAQ
Q: Can I make this carrot soup vegan
A: Yes, this soup is easily made vegan. Simply use a quality vegetable broth instead of chicken broth to make it a completely plant-based meal.
Q: How can I make this soup creamier
A: For the creamiest result, use full-fat canned coconut milk as the recipe suggests. Light coconut milk or the kind from a carton will not provide the same richness and creamy texture.
Q: Can I make this soup less spicy
A: Absolutely. The level of spice is easy to control. You can reduce the amount of Sriracha to a teaspoon or even a half-teaspoon for a milder flavor, or omit it entirely if you prefer no heat.
Q: How do I store this Instant Pot carrot soup
A: This soup stores very well. Allow it to cool completely, then place it in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
