![](https://cdn.statically.io/img/www.allrecipes.com/thmb/i_Twh8XSB6An3b_OMy18ZyUTwaA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5019597-62d769b7d67947afbfefbc4259a0f50d.jpg)
Ingredients
-
8 carrots, chopped
-
2 cups vegetable broth
-
1 (14 ounce) can coconut milk
-
1 onion, chopped
-
4 cloves garlic, peeled
-
1 tablespoon red curry paste
-
2 teaspoons salt
-
1 teaspoon ground black pepper
-
2 tablespoons chopped cilantro
Directions
-
Combine carrots, vegetable broth, coconut milk, onion, garlic, curry paste, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Blend soup with an immersion blender until smooth and creamy, about 3 minutes. Serve in bowls and sprinkle with fresh cilantro.
Nutrition Facts (per serving)
228 | Calories |
21g | Fat |
10g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 228 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 19g | 93% |
Sodium 1480mg | 64% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 3g | 6% |
Vitamin C 4mg | 5% |
Calcium 43mg | 3% |
Iron 4mg | 21% |
Potassium 282mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.