Instant Pot Thai Coconut Carrot Soup

I used this recipe but adapted it to a pressure cooker, which was pretty much dump ingredients, cook under pressure for 5 minutes, puree, and then stir in the coconut milk. I only used 1 1/2 T of the Thai curry paste and added 1 1/2 T of garlic chili sauce. The second time I added 2 tablespoons of peanut butter. I think I like it better without.

1 tablespoon olive oil

1 medium yellow onion, chopped

3 cups diced carrots

4 garlic cloves, finely chopped

2 to 3 tablespoons Thai red curry paste

2 teaspoons ground coriander

1 teaspoon ground cumin

⅛ teaspoon red pepper flakes (or more to taste)

2 cups [url:1]Pacific Foods Organic Vegetable Broth[/url]

2 cups [url:2]Pacific Foods Organic Coconut Non-Dairy Beverage[/url], plus more for drizzle

1 tablespoon fresh lime juice

Handful fresh cilantro leaves, chopped for garnish

Directions at delishknowledge.com

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