Instant Pot Carrot Lemongrass and Cilantro Soup
Try this Instant Pot Carrot Lemongrass and Cilantro Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 teaspoon sea salt
- 2 tablespoons fish sauce
- juice of 1/2 lime
- 2 large cloves of garlic
- 1/2 large brown onion sliced roughly
- 2 lemongrass sticks cut in halves
- 3 large carrots roughly sliced in thick pieces
- 1 large sweet potato peeled and roughly cut
- 1 large celery stick roughly cut in 3-4 pieces
- handful of fresh cilantro (leaves and stems)
- 1 can of coconut milk (see notes)
- 2 cups vegetable (or chicken stock)
- 1/2 red or green chile diced roughly
- for garnish: fresh cilantro and sesame seeds
- Carbohydrate 11.2606166673313 g
- Cholesterol 0 mg
- Fat 0.0451666666684926 g
- Fiber 1.64075000926852 g
- Protein 1.36508333425727 g
- Saturated Fat 0.0163850000005478 g
- Serving Size 1 1 Serving (78g)
- Sodium 1155.52083474297 mg
- Sugar 9.61986665806279 g
- Trans Fat 0.0145016666670319 g
- Calories 49 calories
Place all ingredients except for lime juice in the pot and stir through. Lock the lid and make sure the valve is set to Sealing. Press the Manual button and set to High pressure for 7 mins. After 3 beeps, the Instant Pot will start to build up the pressure. Once the timer goes off, allow 5-10 minutes for natural pressure release and then use the quick release method to let off the rest of the steam.Remove the lemongrass piece and transfer the soup’s content to a blender or a food processor in 2-3 batches. Puree until smooth and return to another saucepan. Add the lime juice, stir through and taste for salt. You can add more salt or more fish sauce for extra seasoning. Serve with sesame seeds and fresh cilantro over the top.
