1 tablespoon coconut oil or butter
2 cups diced onion (1 large onion)
1 pound carrots, scrubbed and diced
1 large clove garlic, minced
1/2 teaspoon coriander seeds (or 1/4 teaspoon ground)
1 small (about 2 inches long) turmeric rhizome, thinly sliced (or 1 tablespoon ground)
1 1/2 cups vegetable broth
Saute the onion in the coconut oil until softened. Add remaining ingredients except broth and saute another 60 seconds.
To cook in InstantPot: Saute onion in the InstantPot on saute function. Add remaining ingredients, cover and pressure cook over high heat for 5 minutes. Release pressure manually.
To cook on stove: cover and boil 20-30 minutes until carrots are tender. You will need to check occasionally to be sure there is enough liquid in the pot.
Puree soup with an immersion blender or standard blender, but be careful when blending hot liquids and hold the blender lid on tight with a dishtowel. Pressure building up in the jar can force the lid off and then you’ll have hot soup all over yourself and your kitchen.