Description
This thick & creamy cashew carrot ginger soup is an easy-to-make instant pot soup recipe. Vegan & Gluten-free.
Ingredients
Scale
- 1 tbsp canola oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 tsp fresh ginger, minced
- 4 cups carrots, peeled & chopped into small pieces
- 1 (400ml) can coconut milk
- 4 cups vegetable broth
- 3 tbsp Thai red curry paste
- ½ cup cashews, finely chopped
- ⅓ cup maple syrup
- Salt and pepper to taste
- 1 tsp cilantro, minced (optional)
Instructions
- Turn on the “sauté” setting on the instant pot. Add 1 tbsp of canola oil. Then add the onion and a generous pinch of salt. Sauté for 2 to 3 minutes until translucent and soft.
- Add in the garlic and ginger, and sauté for another 1 to 2 minutes until fragrant.
- Add the carrots and sauté for another minute.
- Turn off the “sauté” setting and add the coconut milk, vegetable broth, Thai red curry paste, cashews and maple syrup.
- Close the instant pot lid and cook on “high” for 30 minutes, or choose the “soup” option if your model has it.
- Once done, quick release the pressure valve. Transfer the soup to a blender and blend until smooth.
- Add salt and pepper to taste. Garnish with fresh cilantro (optional), additional crushed cashews (optional) and enjoy!
Notes
- Use a high quality blender. A good blender will create a much smoother soup, and won’t leave any chunks unblended.
- Adjust the spiciness. Add an extra tbsp of Thai red curry paste for more spice. Leave out the curry paste for a less spicy soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Sugar: 11.9g
- Sodium: 566mg
- Fat: 15.7g
- Saturated Fat: 10g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 21.2g
- Fiber: 2.9g
- Protein: 3.4g
- Cholesterol: 0mg