
Warm up your soul with this delightful Instant Pot Ginger-Infused Curried Broccoli and Cilantro Soup.
This vibrant and aromatic soup combines the earthy flavors of fresh broccoli with the zesty kick of ginger and the rich, fragrant notes of curry powder.
Perfect for a cozy evening or a refreshing starter, this soup is not only delicious but also packed with nutrients. Just like this Instant pot Spiced Butternut Squash Soup.
Whether you’re a fan of bold flavors or looking for a comforting dish to savor, this recipe is sure to become a favorite.
Enjoy the blend of spices and the creamy coconut finish for a truly satisfying experience.
Instant Pot Ginger-Infused Curried Broccoli and Cilantro Soup
1 tablespoon olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon curry powder
4 cups fresh broccoli florets
4 cups vegetable or chicken broth
1/2 teaspoon salt
1 cup chopped fresh cilantro
1 cup coconut milk or cream
Set your Instant Pot to the “Sauté” function.
Add the olive oil or butter to the pot.
Once the oil is hot, add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic, ginger and curry powder, and sauté for another 1-2 minutes until fragrant.
Add the broccoli florets, chicken broth and salt to the pot.
Cancel the “Sauté” function.
Secure the lid on the Instant Pot and set the valve to “Sealing.”
Select the “Pressure Cook” or “Manual” function and set the timer for 5 minutes on high pressure.
Once the cooking time is complete, do a quick release by carefully turning the valve to “Venting.” Open the lid once the pressure is fully released.
Use an immersion blender to blend the soup until smooth, directly in the pot. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.

Stir in the chopped cilantro and coconut milk. Season with salt and pepper to taste, if needed.
Serve hot, garnished with additional cilantro and garlic ginger wonton strips if desired.
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