Description
Experience the gentle warmth of this luscious, plant-based soup. Featuring vibrant golden carrots, aromatic fresh ginger, and a velvety base of blended cashews and coconut milk, this soup offers a sophisticated balance of earthiness and heat. It is a nourishing, dairy-free one-pot wonder perfect for a chilly afternoon, providing comfort without the heaviness of traditional cream soups. Naturally vegan and gluten-free, it is an efficient, healthy meal that delivers professional flavor with minimal effort via your Instant Pot.
Ingredients
1 tbsp canola oil
1 medium onion, diced
2 garlic cloves, minced
3 tsp fresh ginger, minced
4 cups carrots, peeled and chopped
1/2 cup raw cashews, soaked
1 can coconut milk (full fat)
4 cups vegetable broth
1 tsp Thai red curry paste
1 tbsp maple syrup
Salt and black pepper to taste
Instructions
Set the Instant Pot to saute mode and heat the canola oil.
Add the diced onion, garlic, and fresh ginger, cooking until fragrant and softened.
Add the carrots and Thai red curry paste, stirring to coat the vegetables.
Pour in the vegetable broth and deglaze the bottom of the pot.
Seal the Instant Pot lid and set to high pressure for 10 minutes.
Allow a natural pressure release for 5 minutes, then quick release the remaining steam.
Stir in the soaked cashews, coconut milk, and maple syrup.
Use an immersion blender to process the soup until completely smooth and velvety.
Season with salt and pepper to taste and serve warm.
Notes
Soak your cashews in hot water for at least 30 minutes before blending for the smoothest texture. Adjust the ginger amount if you prefer a milder soup. If the soup is too thick, simply add a bit more vegetable broth until you reach your desired consistency. Leftovers store well in the refrigerator for up to 4 days and can be gently reheated on the stovetop.