Super easy to make this Thai Coconut Carrot Soup in the Instant Pot. You'll just love how the the flavors pop in your mouth, spicy, crunchy and smooth!
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.
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.
In the Instant Pot, purée soup with an immersion blender, or use a stand blender and purée in batches.
Ladle into bowls, garnish each bowl with 1/2 tablespoon basil, and serve warm.
