Creamy Coconut Vegetable Bisque
This creamy carrot, eggplant, and tomato bisque, enriched with coconut milk, brings a burst of flavor while keeping it low-sodium and low-sugar. Perfect for a comforting meal, this Instant Pot recipe is simple to prepare and packed with nutrients. Enjoy a velvety soup that tantalizes your taste buds and warms your soul!
ingredients
- 2 cups carrots, chopped
- 1 large eggplant, diced
- 2 cups tomatoes, chopped (fresh or canned)
- 1 can (13.5 oz) coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth (low-sodium)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
steps
- 1.
Press the "Sauté" button on your Instant Pot. Add olive oil and sauté onion until translucent, about 3-4 minutes.
- 2.
Stir in garlic, cumin, and turmeric; cook for 1 minute until fragrant.
- 3.
Add chopped carrots, diced eggplant, and chopped tomatoes to the pot; mix well.
- 4.
Pour in the vegetable broth and coconut milk; stir to combine all ingredients.
- 5.
Close the lid, seal the vent, and select "Manual" or "Pressure Cook" for 10 minutes.
- 6.
Once cooking is complete, allow for a natural release for 10 minutes, then carefully release the remaining steam.
- 7.
Use an immersion blender to puree the bisque until smooth; alternatively, blend in batches in a stand blender.
- 8.
Stir in black pepper and fresh basil before serving.
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