Lyn made this last time and it was good, I made it this morning it came out good very spicy. If you want to calm it down maybe leave out the Cayenne or cut the amounts in half.
Slightly modified Whole Foods recipe.
- 1 tablespoon avocado oil or other fat
- 1 medium yellow onion, rough chop
- 1¼ pound carrot, rough chop
- 1 jalapeño or serrano pepper, with seeds, rough chop 2 teaspoons grated ginger
- 4 cups broth, veggie or chicken
- 1 teaspoon sea salt OR 1 tablespoon fish sauce (to taste for saltiness)
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
- ¼ teaspoon Garam Masala
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- Cilantro, chopped (added in after cooking, before pureeing) if you don’t have I have substituted some ground coriander about teaspoon.
- ½ cup cream or full fat coconut milk
- 3 tablespoons honey, optional
Instant Pot Directions
Using the sauté feature, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown.
Add in the chopped carrot and pepper, sautéing for a couple of minutes.
Add in the broth and all the spices, stirring.
Lock the lid and set manual pressure for 12 minutes.
When time is up, do a quick release, unlock the lid, add the cilantro, and puree the soup in a blender, food processor, or try using your immersion blender.
Add back to pot and stir in the cream and honey
Garam masala is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.