Pressure Cooker Thai Carrot Soup
Carrots are loaded with vitamin A and help maintain good vision. Coconut milk is very rich, so serve this soup in small portions or make it a meal.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1 Tbsp. olive oil
- 1 medium onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 3 tsp. curry powder
- 1 bay leaf
- 1 1⁄4 lb. carrots, peeled and divided
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1⁄4 cup minced fresh basil
- Heat olive oil in an uncovered pressure cooker over medium heat. Sauté the onion until soft (about 5 minutes). Add the garlic and curry powder and sauté for an additional 30 seconds. Then, add the bay leaf all but 1 carrot, vegetable broth, coconut milk, salt, and pepper. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 5 to 7 minutes at high pressure.
- Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure.
- While the pressure releases, shred the remaining carrot and set aside.
- Remove the bay leaf from the soup. Purée using an immersion blender. To serve, ladle the soup into bowls and garnish with minced basil and shredded carrot.