Step 1

Begin be heating up a large skillet to medium high heat. Melt the coconut oil.

Step 2

Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.

Step 3

Add carrots and vegetable broth or stock, bring to a boil.

Step 4

Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).

Step 5

With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!

Step 6

Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.

Step 7

Select cancel on your IP. Add carrots and 3 cups (24 oz) broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.

Step 8

Use a quick release. Stir in coconut milk, salt (add more to taste if needed).

Step 9

Using a blender or immersion blender, blend until creamy.

Step 10

Serve hot!