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One of the many foodie instagram accounts that I follow is Pinch of Yum, which is a food blog run by a couple in Minnesota. One of the things I love most about their blog is that they post easy recipes with few ingredients that taste incredible. A couple of weeks ago I came across a recipe for their spicy instant pot carrot soup, so decided to whip it up this week. The result is a beautiful, smooth, satay-like soup (hence the slight change in name for the recipe below). It took about 10 minutes to throw together, and once it had simmered for half an hour, all I needed to do was blend it together and it was ready to enjoy.
You'll need:
- 10 carrots, sliced- 1 onion, sliced
- 3 garlic cloves (or 3 teaspoons of minced garlic)
- 1 can (400mL) of coconut milk
- 400mL vegetable stock
- 1/4 of a cup of smooth peanut butter
- 1 tablespoon of curry paste
1. Throw all the ingredients into a pot, bring to the boil and allow to simmer for 30 minutes
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2. Once the vegetables are soft, allow the soup to cool a bit, then pour into a food processor
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3. Blend together for a minute, then serve with some coriander sprinkled on top
This style of soup is also yummy if you use a combination of pumpkin and sweet potato with the carrots.
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