Makes 4 Servings
Macros: 192 Cal, Fat 14g, Carbs 16g, Fibre 3g, Protein 3g
3 cups Vegetable Broth
1 Yellow Onion (chopped)
1 Garlic (clove, minced)
1 tbsp Ginger (fresh, minced)
6 Carrot (chopped)
2 tsps Thyme (fresh, chopped)
1 1/4 cups Canned Coconut Milk (full fat)
Turn the pressure cooker to sauté mode. Add a splash of vegetable broth along with the onion and cook for 3 to 4 minutes. Add the garlic and ginger and sauté for 1 minute more.
Turn the sauté mode off and add the carrots, thyme and rest of the broth. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 5 minutes on high pressure. Once finished, release the pressure manually.
Carefully remove the lid, and purée the soup using an immersion blender or a blender. Add the coconut milk and stir to combine. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Serving Size: One serving is equal to approximately 1 1/2 cups of soup.
Additional Toppings: Top with fresh thyme, chives or sesame seeds