Creamy Instant Pot Thai Curry Cauliflower Soup

creamy curried cauliflower soup

Loaded with cauliflower and carrot, this creamy instant pot Thai curry cauliflower soup is healthy, creamy without any cream, comforting, velvety smooth and packed with so much flavor!!

creamy instant pot Thai curry cauliflower soup recipe

Today, we are talking creamy cauliflower soup.

Not just any soup. A Thai cauliflower soup that is packed with flavor, made with healthy ingredients and better yet made in the Instant pot!!!

This soup is

  • Creamy without any cream
  • Healthy
  • Nutritious
  • Flavorful
  • Cozy
  • Comforting
  • Velvety smooth
  • Easy
  • Spicy with a hint of sweet

Eating veggies has never tasted so good!!!

I love cooking with cauliflower. It is available year round, loaded with nutrition and so versatile like Sweet & Spicy Sriracha Roasted Cauliflower and Cashews, Baked Bang Bang Cauliflower, Cauliflower Tacos or Crispy fried cauliflower.

Keeping track of all the Thai inspired recipes here?

Instant Pot Thai Chicken Fried Rice

Instant Pot Thai Curry Soup with Shrimp and Sweet Potato

10-Minute Thai Curry Noodle Soup

Instant Pot Thai Chickpea and Spinach Curry

How to make Thai curry soup in instant pot?

  1. Heat instant pot to saute. When hot, add vegetable oil and then followed by chopped onion and garlic.
saute chopped onion and garlic in instant pot

2. Saute for 2-3 minutes, until it begins to get translucent.

3. Stir in Thai red curry paste and saute for the spices to get toasted.

saute Thai red curry paste along with onion and garlic

4. Add chopped cauliflower, carrot and chicken stock.

mix chicken stock, chopped cauliflower and carrot to make cauliflower and carrot soup

5. Stir everything together.

6. Cover and cook for 5 minutes on manual and then do natural pressure release. It will look like the picture below after cooking.

Pressure cook all veggies until cooked

7. Using an immersion blender, blend until smooth and creamy. (Don’t own an immersion blender? Transfer everything to a blender, puree until smooth and transfer back into the instant pot).

using an immersion blender, blend cooked cauliflower and carrot to make creamy instant pot thai curry cauliflower soup

8. Stir in coconut milk, soy sauce and honey.

Stir in coconut milk, soy sauce and honey

9. Let cauliflower and carrot soup cook for few minutes after it comes to a boil.

Let instant pot cauliflower soup come to a boil

10. Cool for about 10 minutes before serving.

Let thai cauliflower soup cool for about 5 minutes before serving

Let us look at the good-for-you ingredients:

  • Onion
  • Garlic
  • Spicy curry paste
  • Cauliflower
  • Carrot
  • Stock
  • Coconut milk
  • Soy sauce
  • Honey

More curry inspired recipes:

20-Minute, One Skillet Coconut Curry Shrimp

Instant Pot Chicken and Kale Curry

20-Minute Egg Drop Coconut Curry

Chicken Koftas in Palak Gravy

Or check out a HUGE collection of Instant Pot Recipes here

thai curry soup in instant pot
creamy cauliflower and carrot soup

More soup recipes like this Creamy Instant Pot Thai Curry Cauliflower Soup:

Best Creamy Tomato Soup in Instant Pot

Instant Pot Creamy Tuscan Chicken Soup

Healthy Indian Spinach Soup (dairy free)

Tuscan Shrimp and Spinach Soup

Print Recipe
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Creamy Instant Pot Thai Curry Cauliflower Soup

Loaded with cauliflower and carrot, this creamy instant pot Thai curry cauliflower soup is healthy, creamy, comforting, velvety smooth and packed with so much flavor!!
Course: Soup
Cuisine: Asian
Keyword: creamy cauliflower and carrot soup, creamy instant pot thai curry cauliflower soup, instant pot cauliflower soup, instant pot thai curry soup, thai cauliflower soup recipe
Author: Maria Doss

Ingredients

Additional ingredients

Instructions

  • Heat Instant pot (I used 3 quart) to saute mode. When hot, add vegetable oil and then chopped onion and garlic. Stir occasionally for about 3 minutes, until it begins to get translucent.
    Stir in red curry paste and saute for 1 to 2 minutes.
  • Press cancel, and then stir in chopped cauliflower, carrot and chicken stock. Cover and lock lid (making sure valve is set to sealing). Set Instant pot to MANUAL mode for 5 minutes. After 5 minutes, let Instant pot be in the warm mode for at least 10 minutes and then turn valve to vent to release pressure (or else do a natural pressure release).
  • Uncover, blend soup until smooth using an immersion blender (if you do not have an immersion blender, then transfer soup into a regular blender, blend until smooth and transfer soup back into the instant pot)
  • Set instant pot to saute mode again and stir in coconut milk, soy sauce and honey. Let it come to a boil and then cook for about 3 to 4 minutes. Press cancel and let soup cool for at least 10 minutes before serving. (this step helps the soup to thicken slightly and all the flavors to blend in).
    Ladle into soup bowls and garnish with chopped scallions.

Notes

Chicken stock
– I used 33% reduced sodium and the salt was perfect along with the soy sauce.
– If using no sodium stock, then you might need to add a pinch of salt 
– If using regular sodium chicken stock, then reduce the stock and replace   with water (use a total of 2 cups of stock + water)
 

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