Ingredients
Scale
- 2 tablespoons neutral oil
- ½ cup chopped yellow onion (approximately 1 small onion)
- 1 cup chopped carrots (approximately 2 medium carrots)
- 2 tablespoons minced fresh garlic (approximately 4 large cloves)
- 1 tablespoon organic tomato paste
- 1 28-ounce can whole San Marzano tomatoes (do not drain)
- 2 cups vegetable broth
- ½ teaspoon dried thyme
- 1 large bay leaf
- 2 tablespoons coconut aminos
- 1 14-ounce can unsweetened, full-fat coconut cream
- sea salt to taste
- freshly ground black pepper to taste
- chopped fresh basil
Instructions
- Set Instant Pot to Sauté mode and heat the oil until hot and shimmery.
- Add chopped onion, carrots, and garlic, then sauté until soft, about 5 to 10 minutes.
- Mix in tomato paste and sauté for 2 to 3 minutes until it caramelizes slightly.
- Pour in canned tomatoes with liquid and stir.
- Add vegetable broth, dried thyme, bay leaf, and coconut aminos; mix well and scrape the bottom of the pot.
- Close the lid with the vent in Sealing position; set to Manual High Pressure for 15 minutes.
- After cooking, perform a Quick Release cautiously to release steam.
- Remove the lid, discard the bay leaf, and stir in coconut cream and salt.
- Blend the soup in batches until smooth, then return to Instant Pot.
- Serve warm, garnished with black pepper and fresh basil.
Notes
You can substitute chicken broth if not adhering to vegan guidelines.
Ensure the coconut cream is at room temperature for better mixing.
Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: Instant Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg