Soup season has officially started and I am loving this creamy Thai inspired soup! The carrots and coconut milk pair perfectly with the turmeric, ginger and basil letting this soup transport you to warmer lands on these colder winter days.

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

2 tablespoons of olive oil use code THETRAILTOHEALTH for 25% off
2 shallots, finely chopped
1 clove of garlic, minced
3 tablespoons of grated fresh ginger use code TRAILTOHEALTH for 50% off your first box
2lbs of carrots, peeled and chopped
3 cups chicken bone broth (or veggie broth to keep it vegan) use code THETRAILTOHEALTH for 10% off
1 teaspoon sea salt
1 teaspoon turmeric
3 tablespoons fresh thyme, finely chopped
½ cup of coconut milk, full fat
¼ cup pumpkin seeds
Basil for topping if desired

Directions

1. 1. Add the olive oil to the Instant Pot and press SAUTE.

2. Add the shallots, garlic and carrots and stir for 3-4 minutes until softened. Press CANCEL.

3. Add the broth, herbs and salt.

4. Close and lock the lid and ensure the valve is in the sealing position. Press MANUAL and set for 10 minutes.

5. Naturally release for 10 minutes and then quick release by pushing the valve to the venting position.

6. Let the soup cool slightly and either move into a high speed blender or use an immersion blender to blend until smooth. Stir in the coconut milk or cream and blend just until combined, being careful not to over mix it.

7. Serve the soup immediately. Top with additional fresh basil and pumpkin seeds if desired.