I have an Instant Pot and I've made some amazing meals in it, but one of my favorites is this blended butternut coconut curry soup.
The bright orange color comes from the beta-carotene in the squash and the turmeric in the curry. Turmeric has been around for thousands of years and has so many health benefits, primarily because of curcumin, its main active ingredient. Curcumin contains more than two dozen anti-inflammatory compounds and is a very strong antioxidant known for its antibacterial, antimicrobial, antiviral, and antifungal activity. Curcumin is capable of supporting joint health, microbiome health, and liver detoxifier.
I N G R E D I E N T S
1 Tbsp coconut oil or avocado oil or ghee (for sautéing)
1 onion, diced
4 large cloves garlic, minced
1 Tbsp ginger, minced
6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
3 carrots, peeled and diced
1 sweet potato (remove blemishes) and dice
1 tsp black pepper (plus more to taste)
2 Tbsp curry powder
2 tsp cumin powder
1/4 tsp ground cinnamon
1, 14-ounce can full-fat coconut milk
6 cups vegetable broth (DIY or store-bought).
1 lime, juice of, or add 2-3 tsp lime juice concentrate
Garam Marsala seasoning is a delicious garnish
D I R E C T I O N S
1. Start the instant pot in sauté mode and add oil or ghee. Add diced onions, ginger, and garlic and sauté for about 5 minutes. Cancel sauté mode.
2. Add butternut squash, carrots, sweet potato, and all seasonings (pepper, curry powder, cumin, cinnamon).
3. Add coconut milk and vegetable broth. Stir to combine.
4. Close lid with the vent in sealing position.
5. Change the instant pot setting to manual or pressure cook mode at high pressure for 12 minutes.
6. Use an immersion blender to blend the soup to a creamy texture.
7. Add juice from one lime. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. I add onion powder or garlic powder if I find the soup needs more flavor depth after cooking.
Please let me know how you like it.
-Kelly xo