Sundari Birdsall (MSW/MPH candidate)
Original author: lindsay from https://pinchofyum.com/carrot-soup/print/36763
This is curry-like spicy carrot soup made with 7 easy ingredients – in the Instant Pot if you want. Extremely smooth and velvety, and bonus: it’s super healthy!
I made this soup for my housemates and myself on the day we started our self-quarantine. I looked for a recipe that was immune-boosting and also was made from ingredients we already had (so I wouldn’t have to leave the house). This was a delicious and nourishing soup, and the ingredients are simple and healthy.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4-6 servings
Ingredients
8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
1 14-ounce can coconut milk
1 1/2 cups chicken or veggie broth
1/4 cup peanut butter
1 tbsp red curry paste
salt to taste
cilantro and peanuts for topping
Directions
STOVETOP: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Run through the blender until smooth; season generously with salt, top with peanuts and cilantro.
INSTANT POT: Place all ingredients in the Instant Pot and set for 15 minutes. When done, let everything cool for a few minutes, then run the mixture through the blender until smooth; season generously with salt, top with peanuts and cilantro.
Whether using stovetop or instant pot, add more broth as needed to achieve the right silky-smooth consistency.
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