Prep Time: 8 minutes
Cook Time: 40 minutes
2 cups of rice
4 cups of coconut milk
3 carrots, peeled and diced
1 cup of water
How to Prepare:
Add the carrots and garlic to the Instant Pot. Pour the coconut milk.P
our the water, milk and some apple vinegar. Then close the lid and cook on a MEDIUM pressure for 40 minutes.
Release the pressure naturally over 10 minutes and open the lid.
Portion the soup into two bowls or mugs. Remember that this dish should be served warm.
Nutrition (Per Serving): Calories: 82; Fat: 27g; Carbohydrates: 70g; Protein: 21g