1 1/2 tbsp coconut oil
1 medium yellow onion chopped
2 1/2 tbsp chopped fresh ginger
1 lb carrots peeled and chopped (can also use baby carrots)
24-32 oz water or vegetable broth
1 14 oz can of coconut milk (we love Trader Joe’s brand!)
1/2 tsp salt + more if you like it salty!
1.Select the saute function on your Instant Pot. Once hot, add oil and onion. Let saute for about 2 minutes until translucent, add ginger and saute for another 2 minutes.
2.Press cancel on your Instant Pot. Add carrots and water or broth. Secure the lid.
3. Select the manual and cook on high pressure for 6 minutes.
4. Immediately use the quick release. Stir in coconut milk, salt (add more if desired).
5. Using a blender or immersion blender, blend until creamy. Shorter amount of time for a thicker soup.
6. Serve hot or let cool and place in refrigerator for a chilled coconut carrot ginger bisque.