Utica Park Clinic is partnering with Tulsa Health Department dietitians Megan and Melissa for Facebook Live Cooking Classes. Below is the recipe from Megan and Melissa's January 24th Facebook Live featuring Instant Pot Thai Style Peanut Carrot Soup.
To view this Facebook Live Cooking Class, click here: https://business.facebook.com/UticaPark/videos/540324343111281/
Instant Pot Thai Style Peanut Carrot Soup
· 3 Tbsp. Canola Oil
· 2 tsp. curry powder or paste
· 1 large onion, roughly chopped
· 3 cloves garlic, peeled and roughly chopped
· 2 tsp. grated ginger
· 8 – 10 large carrots, washed and roughly chopped
· 1 14-ounce can coconut milk
· 1 ½ cups chicken broth (can use vegetable broth if wanting to keep vegan)
· ¼ cup peanut butter
· Salt to taste
· Cilantro and peanuts, chopped for garnish
· Plain Greek yogurt, optional, for garnish
Turn instant pot on to sauté. Add oil to pot and let heat until shimmering.
Add curry powder to the oil and sauté for 30 seconds. Then add the onion, garlic and ginger. Sauté for 2 – 3 minutes. Add carrots, sauté for another 2 minutes.
Add in the coconut milk, broth and peanut butter. Stir until well incorporated.
Turn off the sauté function, put the lid on your pot with the valve in the locked position and set high pressure for 5 minutes.
Once the timer beeps, let your pot naturally depressurize for 5 minutes and then turn the valve to quick release the rest of the pressure.
Once the pressure has released, remove lid and give the soup a good stir.
At this point you have two options, you can either blend the soup in batches in your blender, or you can use an immersion blender and blend the soup in your instant pot. Either will work.
Once blended, salt to taste and serve your soup hot, garnished with some peanuts and cilantro. If you don’t need this dish to be vegan you can also add a dollop of plain Greek yogurt.