Instant Pot Carrot Soup

I've been doing some modest, under the table research and surveying of individuals consumption of vegetables. What I am hoping to find is what is keeping us from eating the recommended 2.5 cups of vegetables each day and what can I do to help making eating vegetables more delicious and less intimidating of a task.

One thing going against vegetables is that a lot of people think that getting 2.5 cups of vegetables means forcing down salads every single day. Getting in your daily vegetables doesn't have to be in leafy green form! Orange vegetables like carrots and butternut squash are full of vitamins and make the creamiest soups.

Set your salad aside and serve up a bowl of carrot soup to get your vegetables this chilly season!

Instant Pot Carrot Soup 

Ingredients
1 medium carrot diced
2 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced ginger
1 lb carrots, washed and chopped
salt and pepper
2 cups broth
1 13.5 oz unsweetened coconut milk
1 tbsp sriracha, optional

Directions
1. Press saute button and add oil then onion. Cook until soft and then add garlic and ginger and cook for 1 more minute.
2. Add carrots and season with salt and pepper.
3. Add coconut milk, broth, and sriracha. Stir to combine.
4. Cook on high pressure for 6 minutes, followed by a 10 min natural release, and then a quick release of remaining pressure.
5. Use an immersion blender to puree and serve with more sriracha and garnish with cilantro.

Adapted from platedcravings.com

·