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Add all ingredients to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to 'sealing,' position.
Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
When cook time is done, release the pressure with a quick pressure release.
Then let the Jamaican carrot soup cool for a few mins before puréeing with an immersion blender.
Dish up into bowls, add the toppings of your choice, and serve.
Heat a soup pot on stovetop over medium heat and spray bottom with cooking spray.
Add in the sliced green onions and sauté for 30 seconds.
Then add carrots, pepper, ginger, garlic, cumin, thyme, pimento, nutmeg ans scotch bonnet (if using) and stir for 1 minute so the flavors develop.
Pour in the stock, add salt and pepper, and bring the mixture to a boil.
Reduce the heat and simmer for about 10 minutes, until the carrots are soft.
Switch off heat and allow the soup to cool. Then purée using an immersion blender.
Next, add in the coconut milk mix well and adjust the seasonings to suit your taste.
Warm the curried carrot soup thoroughly and garnish with toppings of your choice before serving.