How To Make A Quick Carrot Soup ?

  

Yield: 6 servings 
Preparation Time: 15 minutes 
Cooking Time: 40 minutes 
Ingredients: 
- 2 tablespoons butter 
- 1 small yellow onion, chopped 
- 1 garlic clove, minced 
- 1 pound carrots, peeled and chopped 
- 1 tablespoon curry powder 
- Salt and freshly ground black pepper, to taste 
- 1 (14 ounces) can unsweetened coconut milk  
- 3 cups homemade chicken broth 
- ½ cup sour cream 


Directions: 
1. Place the butter in the Instant Pot and select “Sauté.” Then add the onion and garlic and cook for about 3 minutes.  
2. Add the garlic and cook for about 1 minute. 
3. Add the carrots, curry powder, salt, and black pepper and cook for about 2 minutes. 
4. Select “Cancel” and stir in the coconut milk, broth, and Sriracha sauce. 
5. Secure the lid and place the pressure valve to the “Seal” position. 
6. Select “Manual” and cook under “High Pressure” for about 6 minutes.  
7. Select “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release. 
8. Remove the lid, and with an immersion blender, puree the soup. 
9. Serve immediately with the topping of sour cream. 
Nutrition Information per Serving:  
Calories: 265 
Fat: 20.4 grams 
Carbohydrates: 11 grams  
Protein: 11 grams