Instructions

Stove Top Instructions:

1. Dice the onion and chop up the root vegetables.
2. In a large pot or dutch oven, melt the coconut oil over medium heat and sauté the onion until translucent.
3. Add in the root vegetables, curry powder, vegetable broth, and coconut cream.
4. Increase the heat to medium-high and bring to a simmer.
5. Cover the soup with a lid and reduce the heat to medium.
6. Simmer the soup for 20-25 minutes or until the root vegetables are tender.
7. Remove the pot from the heat and use an immersion blender to puree the soup.
8. Salt and pepper to taste and add a few tablespoons of coconut cream on top of each bowl of coconut curry soup. Garnish with green onions or cilantro.

Instant Pot Instructions:

1. Turn on the instant pot, select “saute” and add in the coconut oil.
2. Once the oil melts, add in the onion and cook until translucent. 
3. Add chopped root vegetables, curry powder, broth, and coconut milk.
4. Close and lock lid. Turn Pressure Valve to the Sealing position and cook at high pressure for about your 15 minutes.
5. Once the cooking time is completed, vent to release the remaining pressure.
6. Open the lid and use an immersion blender to puree the soup. 
7. Add salt and pepper to taste.