Curry Carrot & Ginger Soup

Ingredients: 

1 T avocado oil

2 T butter

½ onion (diced)

2 cloves garlic

2-3 Carrots (peeled and diced)

1 stalk celery (diced)

2 tsp ginger (grated)

6 oz silken tofu

3-4 cups chicken or vegetable stock

1 bay leaf

1 T curry powder

2 tsp garam marsala

¼ tsp white pepper

2 tsp salt 

Directions: 

Press the sauté button on the InstaPot.  Once the display reads Hot add oil and butter.  Add the onions and stir until soft.  Add the garlic, carrots, and celery.   Stir until fragrant about 2 mins, then add the drained tofu, and seasonings.  Pour in stock. Stir.  Place lid on pot and cancel the sauté setting.  Set the Instapot to pressure cook for 7 minutes at high pressure. Once the cycle is complete allow the Instapot to self-release by letting it sit for 15 minutes.  Release the remaining pressure, remove lid, remove the bay leaf.  Blend until smooth using an immersion or regular blender.  Taste for flavor and enjoy!