Ingredients
- Chopped carrots, a total of eight in number,
- A quantity of vegetable broth, filling two cups,
- A can of coconut milk, weighing fourteen ounces,
- Onions chopped, to enhance the flavor,
- Garlic cloves, four in total, peeled with care,
- Red curry paste, adding a touch of spice,
- Salt, precisely two teaspoons to balance the dish,
- Ground black pepper, just a teaspoon for depth,
- Cilantro, finely chopped for a fresh finish, two tablespoons in all.
Step 1
In a versatile pressure cooker, like the Instant Pot®, combine a medley of carrots, flavorful vegetable broth, creamy coconut milk, aromatic onion, pungent garlic, zesty curry paste, and a dash of salt and pepper. Seal the lid securely and engage high pressure mode, following the device's guidelines, then set the timer for 15 minutes. Allow the pressure to gradually rise over 10 to 15 minutes.
Step 2
Once the cooking cycle is complete, employ the natural-release technique as per the manufacturer's instructions, which may take anywhere from 10 to 40 minutes. Unfasten the lid and unveil a fragrant mixture. Utilize an immersion blender to transform the ingredients into a velvety, luxurious soup, dedicating about 3 minutes to achieve the desired consistency.
Step 3
Present this exquisite creation in bowls, adding a touch of brightness with a sprinkle of fresh cilantro for a visually appealing and flavorful finish.
Extra Tips & Suggestions
- 1. Keep your spices in a cool, dark place to maintain their flavor and potency. A pantry or spice rack works perfectly for this.
- 2. Store your fresh carrots in the refrigerator crisper drawer to keep them crisp and fresh for longer. Make sure to separate them from any ethylene-producing fruits and vegetables to prevent them from spoiling prematurely.
- 3. Utilize glass jars or airtight containers to store any leftover soup. This will help retain its flavor and prevent it from absorbing any odors from the fridge.
