Elaine Walker, Slow Cooker or Instant Pot, Soup

Spicy Carrot Soup

8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
1 (14-ounce) can coconut milk
1-1/2 cups chicken or veggie broth
1/4 cup peanut butter
1 tablespoon red curry paste
cilantro and peanuts for topping

Stovetop Instructions: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.

Instant Pot Instructions: Place all ingredients in the Instant Pot and set for 15 minutes. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.