What
to do with a ton of carrots? I was given about 10 lb of organic
carrots. What to do? I made this soup twice, shared some with my
neighbor, froze the rest... First time I made it with the Thai red curry
paste, second time with Korean Gochujang instead (I think I like that
better), and next time I am going to substitute some besan with
nutritional yeast and black salt for the coconut milk, because the
coconut milk as too much fat. Includes link to original recipe.
Depending on the amount of carrots, you can use more onion and garlic,
of course, adjusting all quantities along the way.
Spicy Carrot Soup
Ingredients
8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
1 14-ounce can coconut milk, alternatively some besan and nutritional yeast dissolved in water
1 1/2 cups veggie broth
1/4 cup peanut butter
1 tablespoon red curry paste alternatively 1-2 tbsp Gochujang
salt to taste
cilantro and peanuts for topping
1 onion, chopped
3 cloves garlic, peeled
1 14-ounce can coconut milk, alternatively some besan and nutritional yeast dissolved in water
1 1/2 cups veggie broth
1/4 cup peanut butter
1 tablespoon red curry paste alternatively 1-2 tbsp Gochujang
salt to taste
cilantro and peanuts for topping
Preparation
STOVETOP INSTRUCTIONS:
Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Run through the blender until smooth; season generously with salt, top with peanuts and cilantro.
INSTANT POT INSTRUCTIONS:
Place all ingredients in the Instant Pot and set for 15 minutes. When done, let everything cool for a few minutes, then run the mixture through the blender until smooth; season generously with salt, top with peanuts and cilantro.
pinchofyum.com
Spicy Instant Pot Carrot Soup - Pinch of Yum
Carrot soup made with 7 ingredients: coconut milk, carrots, broth, on
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