Prep: 5 minutes
Cook time: 25 minutes

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.