Name: Pressure Cooker Gingery Carrot Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 lbs carrots, peeled, trimmed, and cut into large chunks; 1 head cauliflower, leaves removed and cut into large florets; 2 inch knob ginger, peeled and cut into quarters; 1 yellow onion, quartered; 2 15oz cans coconut milk; 1/2 cup water; 1 teaspoon salt; 1 teaspoon turmeric; 1 teaspoon curry powder; 1/2 cup chopped cilantro; 2 tablespoons red chili paste; 1/4 cup chopped peanuts

Description

Pressure Cooker Gingery Carrot Soup is vegan and topped with cilantro, chopped peanuts, and chili sauce. It’s silky smooth, perfectly spiced, and light!

Ingredients

Scale

2 lbs carrots, peeled, trimmed, and cut into large chunks
1 head cauliflower, leaves removed and cut into large florets
2 inch knob ginger, peeled and cut into quarters
1 yellow onion, quartered
2 15oz cans coconut milk (affiliate)
1/2 cup water
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon curry powder
1/2 cup chopped cilantro
2 tablespoons red chili paste (affiliate)
1/4 cup chopped peanuts

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Instructions

Add carrots, cauliflower, ginger, onion, coconut milk, water, salt, turmeric, and curry powder to pressure cooker.
Stir, lock lid, and set to high pressure for 5 minutes.
When time is up, let pressure naturally release for 5 minutes then release all remaining pressure. **I like to put a dishtowel over the pressure valve just in case any liquid decides to spew out!
Top each bowl with cilantro, red chili paste, and chopped peanuts.

Prep Time: 5 mins
Cook Time: 10 mins