Creamy Peanut Carrot Soup

Soup season is upon us! ……Even though it’s still pretty warm here in NC, I’m rolling with it. I’m a big fan of this soup – very hearty, warming, and easily protein-rich if you just throw some shredded chicken in there. Better yet, whip this up in your pressure cooker for a no-nonsense, nutrient-rich meal. If you don’t have an instant pot, just cook it all up in a big pot and let it simmer for about 45 minutes before blending.



  • 1 (24 oz) bag of cut and peeled baby carrots
  • 1 (12 oz) bag of cauliflower florets
  • 1 small yellow onion
  • 1 can of coconut milk
  • 3 cups chicken both
  • 1/4 cup natural, creamy peanut butter
  • 1 tbsp red curry paste
  • 2 tbsp coconut aminos, tamari, or gluten free soy sauce
  • 1/2 tbsp garlic powder
  • 1 tsp fish sauce (optional – if you don’t have this ingredient it will still be good)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • To garnish: a few shakes of dried cilantro and paprika


  1. Place all ingredients in your Instant Pot. Set it manually to high pressure for 15 minutes.
  2. Let the heat naturally release for at least 10 minutes.
  3. Using an immersion blender, stick it straight in the pot and puree! You can also transfer the soup to a blender, I just prefer the immersion blender so I only have to clean one pot.
  4. Garnish with additional spices, fresh herbs, chopped peanuts…whatever you want!
  5. Enjoy!

Servings: 6-8

SOURCE: Bacon and Squats

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