Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 small onion, (diced)
  • 2 cloves garlic, (minced)
  • 1 small red bell pepper
  • 1 ripe tomato ((any kind))
  • 1 tbsp tomato paste
  • 5 cups carrots, (chunks)
  • 2 cups vegetable broth*
  • coconut milk ((optional))
  • 1 pinch salt and pepper, (to taste)
  • 1/4 tsp each, turmeric and ginger
  • fresh sage

Instruction

  • Turn instant pot on saute mode. Add oil, onion, garlic, bell pepper and tomato and sauté until they start to soften (3-4minutes)
  • Stir in tomato paste. Season with salt, pepper, turmeric and ginger.
  • Add carrots and broth. Give it a good stir. Then add some fresh sage to the pot.
  • Lock lid and cook on HP for 15 minutes. When done, quickly release all pressure QPR.
  • Transfer soup to a blender or blend it using an immersion blender. Blend until creamy and smooth
  • Stir in some coconut milk, if using. Top with fresh sage leaves, nuts and seeds and serve.