INSTANT POT CARROT SOUP ENJOY DAN:

                      INSTANT POT CARROT SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoon olive oil

6- carrots, skin on ends trimmed, chopped into 1/2-inch rounds

2- celery, chopped

1-head cauliflower, chopped into florets

1-onion, chopped

2-cloves garlic, peeled & left whole

2-teaspoons EACH curry powder, & tandoori powder

1-teaspoon smoked paprika

1/2-teaspoonEACH chili powder, ground ginger, & turmeric

Salt & pepper to taste

2-cup raw cashews

1-bay leaf

4-cup bone broth

1-(10.5 Oz) can coconut milk

1/4-cup orange juice

Garnish with MEXICAN sour cream

DIRECTIONS:

1.   Instant Pot to SAUTE & when is says HOT add oil when sizzling.

2.   Add carrots, and next 4 ingredients, sauté for 5 minutes.

3.   Add garlic and next 6 ingredients + salt & pepper.

4.   Add raw cashews & bay leaf cook for 5 more minutes, stirring now & then.

5.   Lock the lid and close pressure release value.

6.   press cancel mode & then press SOUP mode and cook on high for 20 minutes.

7.   When finished press manual release value & release the steam.

8.   Remove lid & add coconut milk.

9.   With an immersion blender blend the soup until smooth & creamy.

10  Stir in the orange juice & Mexican sour cream.

ENJOY DAN:                                                 BUON APPETITE!!