A one-pot preparation done in the pressure cooker, this soup is an easy weeknight meal. Enjoy the smooth, balanced flavors of complementary sweet carrots and astringent, citrusy lemongrass, featuring leeks, garlic, and coconut milk. (Cook time includes pressurizing and depressurizing time)
2tablespoonsbutter, ghee, or vegan butter(Miyokos is awesome)
2poundscarrots,scrubbed and chopped into 1" pieces
1leek,chopped, white and light green parts only
3cupsvegetable or no-chicken broth
15ouncecan coconut milk
cilantro,minced, for garnish
prepare the lemongrass stalks:
Lemongrass is very fibrous and sturdy - you'll need a good knife.
Slice off the bulbous ends, about 1" up (discard). At the other end, leafy (or formerly leafy) end, slice off the top, leaving about 4" of stalk from the middle.
Peel off the outermost layers, from both the tops and the 4" stalk (discard).
Peel off all of the remaining layers from the 4" stalk until you reach the flexible core (reserve).
Crush the tops to expose the insides, using something heavy like a meat tenderizer or the pestle of a mortar and pestle.
Securely tie the peeled, reserved layers and crushed tops in a bundle with kitchen string.
Thinly slice the flexible cores with a sharp knife.
cook the veggies in the pressure cooker:
Set an 6 or 8 qt Instant Pot to Saute (medium heat, if adjustable). Add the butter/ghee and let melt.
Add the carrots, lemongrass slices, leeks, and a big pinch of salt, and stir well to coat. Let the veggies cook for 10 minutes, stirring frequently. The carrots should be glossy with butter, and the leeks soft.
Add the garlic and saute until fragrant.
Pour in the broth. Level the carrots so they're below the surface of the broth (if needed, add more broth or water to cover the carrots).
Nestle the lemongrass bundle into the broth.
Afix the lid, and set the valve control to "Sealing".
Choose Manual Pressure for 3 minutes, and let pressurize and cook. When complete, let natural release for 5 minutes, then quick release the remaining pressure.
Remove the lid, taking care to watch the drips and steam.
Remove and discard the lemongrass bundle.
Use an immersion blender to completely smooth out the soup. Taste, and add more salt as needed.
Stir in one-and-a-half cups of well-shaken coconut milk and mix until completely combined.*
* Optional: to decorate your soup bowls as in the photos above, first remove and reserve two tablespoons of the thickest part of the coconut milk. Use a small spoon or eyedropper to deposit dots of the milk on top of the soup. Use a thin-bladed paring knife and draw the knife through the soup and the coconut milk dots to create hearts or swirls.
Carrot Lemongrass Soup was originally published on https://soupaddict.com/instant-pot-carrot-lemongrass-soup/