Step 1

In an Instant Pot combine the vegetables, coconut milk, water, onion, garlic, lime juice, ginger and salt. Close the lid. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 10 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

Step 2

Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel or hot pad. Never put your hands or face near the vent when it's releasing steam.

Step 3

Use an immersion (stick) blender to puree the soup until smooth. (Alternately, you can puree the soup in batches in a blender: To prevent splatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Reheat if needed by returning the soup to the Instant Pot and heating on SAUTE. Taste, and add more salt and/or lime juice if needed.

Step 4

Divide the soup among serving bowls, add about 1/3 cup garnishes of your choice to each bowl, grind black pepper on top and serve hot.

Step 5

VARIATIONS: Here are some possibilities for vegetables and garnishes that work well with them:

Step 6

Double Celery1 1/2 pounds celery root, peeled and cut into 1-inch chunks8 ounces (5 to 6 ribs) celery, cut into 1-inch chunksGarnish: Chopped celery and leaves, toasted baguette croutons

Step 7

Broccoli and Brussels Sprouts1 1/4 pound head broccoli, trimmed and cut into 1-inch chunks (stem cut into 1/4-inch slices)12 ounces Brussels sproutsGarnish: Shredded Brussels sprouts and whole leaves; roasted chickpeas

Step 8

Beet-Carrot1 1/4 pounds beets, scrubbed but not peeled, and cut into 1/2-inch chunks12 ounces carrots, scrubbed but not peeled, and cut into 1/2-inch chunksGarnish: Thinly sliced beet greens plus any whole small leaves; finely chopped carrots; drizzle of coconut milk

Step 9

Winter Squash2 pounds acorn, butternut or other winter squash, peeled, seeded and cut into 1-inch chunksGarnish: Pumpkin seeds, cilantro or parsley, chopped roasted red pepper