Description
A flavorful and creamy Spicy Instant Pot Carrot Soup combining the natural sweetness of carrots with the richness of coconut milk and the boldness of red curry paste. This easy-to-make soup is perfect for a comforting meal, topped with crunchy peanuts and fresh cilantro for added texture and aroma.
Ingredients
Scale
Main Ingredients
- 8–10 large carrots, peeled and chopped coarsely
- 1 onion, chopped
- 3 cloves garlic, peeled
- 1 14-ounce can coconut milk
- 1 1/2 cups chicken or vegetable broth
- 1/4 cup peanut butter
- 1 tablespoon red curry paste
- Salt to taste
Toppings
- Cilantro, for garnish
- Peanuts, chopped, for garnish
Instructions
- Sauté Aromatics: Heat a small amount of oil in a pan and sauté the chopped onions and peeled garlic cloves until they become soft and translucent, releasing their aroma.
- Add Carrots and Liquids: Add the coarsely chopped carrots, coconut milk, chicken or vegetable broth, and red curry paste to the pan. Stir well to combine and bring the mixture to a simmer.
- Simmer Until Soft: Let the soup simmer gently until the carrots are tender enough to be pierced easily with a fork, about 20-25 minutes on stovetop.
- Add Peanut Butter: Stir in the peanut butter until it is fully melted and incorporated into the soup, lending creaminess and a subtle nutty flavor.
- Blend the Soup: Carefully transfer the mixture to a blender and blend until smooth and creamy. Adjust seasoning with salt to taste.
- Instant Pot Method: Alternatively, place all the main ingredients (carrots, onion, garlic, coconut milk, broth, peanut butter, curry paste, and salt) into the Instant Pot. Seal the lid and cook on high pressure for 15 minutes.
- Release and Blend: After cooking, allow the Instant Pot to naturally release pressure for a few minutes, then carefully blend the soup directly in the pot with an immersion blender or transfer to a blender until smooth.
- Serve and Garnish: Serve the hot soup topped with chopped peanuts and fresh cilantro for a crunchy, fresh finish.
Notes
- Use vegetable broth to keep the soup vegan; chicken broth adds richness for non-vegans.
- The red curry paste adds spiciness; adjust the quantity or type of curry paste to control heat level.
- Peanut butter adds creaminess and depth; natural unsweetened peanut butter works best.
- Can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a thinner soup, add more broth or water when blending.
- Use an immersion blender directly in the Instant Pot to minimize cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (Instant Pot) / 25 minutes (Stovetop simmer)
- Category: Soup
- Method: Instant Pot / Stovetop Simmering
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spicy carrot soup, instant pot soup, coconut milk soup, peanut butter soup, red curry soup, gluten free soup