Carrot Ginger Soup with Coconut Milk

1. Combine the carrot chunks, shallots, ginger, and broth in the base of a 6-quart or 8-quart Instant Pot pressure cooker.
2. Lock on the lid and set the time to 8 minutes at high pressure.
3. When the soup is done cooking, let the pressure come down naturally for about 10 minutes.
4. Then, carefully remove the lid and stir in the coconut milk.
5. Use a hand-immersion blender to blend the soup until smooth.
6. Serve the soup hot.

Notes:

1. If you use organic carrots, then you don't need to peel them.
2. For vegan or vegetarian, use reduced-sodium vegetable broth instead of chicken broth.
3. You can always use a 1/4 teaspoon of ground ginger if you don't have fresh ginger on hand.
4. If you want even more flavor, add some crumbled, cooked bacon on top of the soup just before serving.
5. If you don't have a hand-immersion blender, you can also transfer the soup to a regular blender. Just be very careful about blending hot liquids (I always put a towel over the top of the blender in case there are any splashes).
6. STOVETOP DIRECTIONS: combine the carrots, broth, ginger, and shallot in a stockpot. Bring to a boil and then reduce the heat and simmer for 20 minutes, stirring occasionally. Once the carrots are fork-tender, turn off the heat and use a hand-immersion blender to puree the soup. Stir in the coconut milk and serve hot.