Pinch of Yum · by Lindsay Ostrom★ 4.8
Spicy Instant Pot Carrot Soup
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 17%
CARBS 17G18% OF CAL
5G FIBER2G OTHER9G TOTAL SUGAR
FAT 32G79% OF CAL
21G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky-smooth carrot soup with coconut milk and curry paste, finished with a swirl of peanut butter for depth. Naturally vegan and ready in 30 minutes.
mainsoup🥘 pressure cooker🌀 blenderdairy freegluten free
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 veggie broth
- 1/4 cup peanut butter
- 1 tablespoon red curry paste
- salt to taste
- cilantro and peanuts for topping
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 17%
CARBS 17G18% OF CAL
5G FIBER2G OTHER9G TOTAL SUGAR
FAT 32G79% OF CAL
21G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 763mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 529mg
- Calcium
- 54mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 763MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.