Thai Carrot Soup
Carrots are loaded with vitamin A and help maintain good vision.
INGREDIENTS | SERVES 4
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
3 teaspoons curry powder
1 bay leaf
1 pound carrots, peeled and chopped
2 cups Vegetable Stock (page 29)
1 cup coconut milk
Salt and pepper, to taste
¼ cup basil
Add the olive oil to the pressure cooker and sauté the onions until golden brown. Add the garlic and curry powder and sauté for an additional 30 seconds.
Add the bay leaf, carrots, and Vegetable Stock. Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and cook for about 5 minutes. Remove from the heat and allow pressure to release naturally.
Remove the bay leaf. Pour the soup into a food processor or blender. Purée the soup while slowly adding the coconut milk. Taste for seasoning, and add salt and pepper if needed. Chiffonade basil to garnish.
Calories: 230 | Fat: 16g | Protein: 4g | Sodium: 360mg | Carbohydrates: 21g | Fiber: 5g
Chiffonade is a technique for cutting herbs and greens. To chiffonade basil, stack the cleaned and dried leaves, roll the leaves loosely, and slice from end to end. You'll be left with thin ribbons of basil.