Thai Coconut Carrot Soup

PALEO, GLUTEN-FREE

Sweet and spicy, crunchy and smooth, this dish has a little bit of everything. It brings every side of your tongue alive while lulling you into a dream state. Try this dish with some diced chicken or shrimp or serve with some crusty bread for a crunch!

• Hands-On Time: 15 minutes

• Cook Time: 25 minutes

Serves 6

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1 tablespoon coconut oil

1 small onion, peeled and diced

1 pound carrots, peeled and diced

2 cloves garlic, minced

1 tablespoon Thai red curry paste

4 cups vegetable broth

1 teaspoon honey

1 cup canned coconut milk

1 tablespoon fresh lime juice

¹/₄ teaspoon red pepper flakes

1 teaspoon sea salt

¹/₂ teaspoon ground black pepper

¹/₄ cup julienned fresh basil, plus 3 tablespoons for garnish

1 Press the Sauté button on the Instant Pot^® and heat the coconut oil. Add the onion and carrots. Sauté for 3–5 minutes until onions are translucent. Add the garlic and curry paste. Continue to sauté for 1 minute. Add remaining ingredients, except 3 tablespoons basil. Lock lid.

2 Press the Soup button and adjust time to 20 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.

3 In the Instant Pot^®, purée soup with an immersion blender, or use a stand blender and purée in batches.

4 Ladle into bowls, garnish each bowl with ¹/₂ tablespoon basil, and serve warm.