Coconut tomato soup

General

Time: 40 min

Ingredients

- 1 can coconut milk

• 1 red onion, diced
• 6 large tomatoes, cut into quarters
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon salt or stock cube
• ½ teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 tablespoon agave nectar or honey
• ¼ cup chopped fresh cilantro, parsley, chives or spring onion (added at the end)

Procedure

1. In the inner cooking pot of the Instant Pot®, combine all of the ingredients.
 2. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 5 minutes.
 3. When the cooking is complete, let the pressure release naturally. Unlock the lid.
 4. Using an immersion blender, mix the soup until smooth, and serve
 5. Add the green herbs when serving.