Instant Pot Creamy Golden Zucchini Soup
6 medium zucchinis
1 medium or large yellow onion
1/4 tsp red chili powder or paprika
1/4 tsp turmeric powder
2 tsp cumin powder
1/8 tsp black pepper
1 tsp salt
3 cups veggie or meat broth
Juice of 1/2 a lemon
1 tbsp ghee or cooking oil of choice
1 5.4 fl oz can of coconut cream (or more to taste)
Wash and chop zucchinis (skin on) and onion into big chunks
Set Instant Pot to saute mode. Add in ghee, onions, and all spices.
Saute onions until the cook down. Then, add in chopped zucchini. Saute for 4-5 minutes until slightly cooked and well integrated with spices.
Add in broth, salt, pepper, and lemon juice. Give it all a big stir.
Set Instant Pot to Pressure Cook on High for 10 minutes. Close lid, and make sure pressure valve is set to sealing.
Once done pressure cooking, quick release pressure by moving valve to venting.
Remove lid once all pressure is released. Add in coconut cream and use an immersion blender to blend until creamy. You may also add contents to a blender if you do not have an immersion blender.
Taste and adjust spices / salt to your liking.
Ladle into bowls, and top with extra coconut cream or a dollop of yogurt/sour cream, and/or garnish with mint or cilantro.