Instant Pot Cashew Carrot Ginger Soup

Ingredients

1 tbsp canola oil
1 medium onion, diced
2 garlic cloves, minced
3 tsp fresh ginger, minced
4 cups carrots, peeled & chopped into small pieces
1 (400ml) can coconut milk
4 cups vegetable broth
3 tbsp Thai red curry paste
½ cup cashews, finely chopped
⅓ cup maple syrup
Salt and pepper to taste
1 tsp cilantro, minced (optional)

Directions

Turn on the “sauté” setting on the instant pot. Add 1 tablespoon of canola oil. Then add the onion and a generous pinch of salt. Sauté for 2 to 3 minutes until translucent and soft.

Add in the garlic and ginger, and sauté for another 1 to 2 minutes until fragrant.

Add the carrots and sauté for another minute.

Turn off the “sauté” setting and add the coconut milk, vegetable broth, Thai red curry paste, cashews and maple syrup.
Close the instant pot lid and cook on “high” for 30 minutes, or choose the “soup” option if your model has it.

Once done, quick release the pressure valve. Transfer the soup to a blender and blend until smooth.

Add salt and pepper to taste. Garnish with fresh cilantro (optional), additional crushed cashews (optional) and enjoy!