- 2 onions, diced
- 3 cloves garlic, chopped fine
- 1/4 cup ginger, chopped fine
- 8 cups turnips, (about 20 small turnips)
- 4 medium zucchini, chopped
- 1 can coconut milk
- 1/2 bouillon cube
- 2 oz lemon juice
- 1 tbsp curry paste
- Black pepper
Sauté the onions and garlic with some olive oil until the onions are translucent.
Chop the turnips and zucchini into 1/2" to 1" sized pieces. Add the turnips, zucchini, ginger, bouillon cube, salt, pepper, curry paste and coconut milk into the pot. Add water until only a half inch of veggies are not submerged. Mix together with a large spoon. Set the instant pot to "manual" high pressure for 12 minutes.
Use the quick release to release the pressure. Add the lemon juice and blend with an immersion blender until smooth.