INSTANT POT CARROT FENNEL SOUP ENJOY DAN:

                     INSTANT POT CARROT FENNEL SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

1-tablespooon butter

1-tablespoon olive oil

1-fennel bulb, remove fonds & slice into 1/4-inch slices

1-pound carrots-scrubbed, skin on, & trimmed, & chopped not 1/2-inch lengths

1-head cauliflower, chopped into florets

1-onion, chopped

1-sweet potato, peeled & cut into 2-inch pieces

2-garlic cloves, peeled and left whole

1-thumb-size fresh ginger, grated

1-teaspoon EACH cumin, ground coriander, & salt

1/2-teaspoon turmeric

1/4-teaspoon EACH cayenne pepper & black pepper

2-cup vegetable stock

1-(13.5 Oz) can coconut milk

1/4-cup raw cashews, + more for serving

DIRECTIONS:

1.   Add butter & oil to the Instant Pot & it reads hot.

2.   Add fennel bulb slice & next 4 ingredients, sauté for 8 minutes.

3.   Add garlic & next 7 ingredients, sauté for 1 minutes.

4.   Add broth & cashews, stir scraping the bottom with a wooden spoon.

5.   Place lid on & close pressure valve.

6.   Press PRESSURE COOK mode & cook on high for 15 minutes.

7.   When the cooking cycle is complete, immediately vent & release  the pressure.

8.   Carefully remove lid & let cool some, then pour in coconut milk.

9.   With an immersion blender, puree soup until smooth & creamy.

10  In a cast-iron skillet toast the raw cashews until golden.

11  When cool roughly chop then garnish the soup.

ENJOY DAN:                                   ENJOY LIFE BEAT CANCER!!