Ingredients

The following ingredients have 10 Servings
  • 10 cups zucchini, chopped
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon brown sugar (use sweetener for low carb)
  • 13.5 oz coconut milk (1 can)
  • 2 cups chicken bone broth or stock (I used 1 box Kettle & Fire)

Instruction

  • Add all of the ingredients to your Instant Pot and then secure the lid.
  • Turn the venting nozzle to the back to create pressure.
  • Set the manual button for 10 minutes.
  • When done, quick release the pressure by turning the nozzle to the front.
  • Once the steam has stopped, open and then pour the soup into your blender in batches.
  • Puree until the soup is smooth and creamy.
  • To make this in a slow cooker, just add all the ingredients and mix. Cook on high for 4 hours or low for 8 hours and then puree in your blender at the end.
  • Notes: You can use either a blender or a stick blender to puree the soup at the end. You can also make this on the stove. Just cook until the zucchini is very tender and then blend at the end.