Description
A velvety, plant-based soup that perfectly balances the natural earthy sweetness of fresh carrots with the spicy, restorative warmth of ginger. Using soaked cashews instead of heavy cream creates a luxurious, silky texture, while Thai-inspired aromatics and coconut milk provide a sophisticated depth of flavor. This nourishing, immune-boosting meal is easy to prepare in an Instant Pot, making it an ideal choice for a comforting weeknight dinner that feels both decadent and wholesome.
Ingredients
1 tablespoon canola oil
1 medium onion, diced
2 garlic cloves, minced
3 teaspoons fresh ginger, minced
4 cups carrots, peeled and chopped
1 cup raw cashews, soaked in hot water for 30 minutes
1 tablespoon Thai red curry paste (ensure no shrimp paste)
1 can (13.5 oz) coconut milk
4 cups vegetable broth
Salt and black pepper to taste
Instructions
Set Instant Pot to saute mode and heat the oil.
Add the onion and cook until translucent, about 3-5 minutes.
Stir in the garlic, ginger, and Thai red curry paste, cooking for 1 minute until fragrant.
Add the carrots and vegetable broth to the pot.
Secure the lid, set to pressure cook on high for 10 minutes, followed by a quick release.
Drain the soaked cashews and add them to a blender along with the soup mixture and coconut milk.
Blend until completely smooth and velvety.
Season with salt and pepper to taste and serve warm.
Notes
Soak your cashews in boiling water for at least 30 minutes for the smoothest possible texture. Ensure your Thai red curry paste is vegan and free of fish or shrimp sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg