Spicy carrot and ginger soup
Requirements
- 1 tablespoon butter or margarine
- 1 tablespoon canola or vegetable oil
- 1.5 cup onions, finely chopped
- 3 carrots, cut into pieces
- 3 tablespoons chopped fresh ginger
- 1 pound peeled carrots, cut into pieces
- 1 tablespoon light brown sugar
- 1 tablespoon kosher salt and 1 teaspoon freshly ground pepper
- 2 cups low-salt chicken stock
- 385ml can of unsweetened coconut milk
- 1 tablespoon Sriracha (optional) or other hot sauce of choice
- Toasted coconut to garnish
Preparation
1. Select the saute function, let the appliance warm up and then add the butter and oil. Add the onions and after a few minutes cook the garlic and ginger, saute for another 1 minute until just soft.
2. Add the chopped carrots and brown sugar, along with salt and pepper, and saute for a few more minutes until blended, then stir in the chicken stock, coconut milk, and ½ of the Sriracha sauce to start (you can always add more).
3. Select manual mode and adjust cooking time to 7 minutes.
4. When the cooking cycle is complete, allow the appliance to cool for 10 minutes and then release the remaining pressure.
5. Use a blender to puree the soup or allow the soup to cool slightly and then puree in a blender until smooth. Check for taste (and whether you need more Sriracha!).
Serve garnished with coriander and coconut.