1. In a medium to large pot add coconut oil and heat to medium heat.
2. Once hot add onion and sauté for 3 – 5 minutes or until transparent. Add garlic and ginger and sauté for 1 – 2 minutes.
3. Add cumin and turmeric and stir to combine, saute for 1 minute or until fragrant.
4. Add carrots and stir to coat with spice mixture. Add vegetable broth and coconut milk. Stir everything together.
5. Reduce heat and cook for 25 minutes or until carrots are soft.
6. Blend soup in the pot using an immersion blender or allow to cool to room temperature and blend using a regular blender.
7. Add salt and pepper to taste and drizzle with coconut milk if desired.

Instant Pot

1. Add coconut oil to Instant Pot and set Instant Pot to saute setting.
2. Once hot add onion and saute for 3 minutes or until transparent. Add garlic and ginger and saute for 1 – 2 minutes.
3. Add cumin and turmeric and stir to combine, saute for 1 minute or until fragrant.
4. Add carrots, and stir to coat with spice mixture. Add vegetable broth and coconut milk. Stir everything together.
5. Cover Instant Pot and make sure to put the valve in ‘sealing’ position.
6. Turn off Instant Pot then turn on the ‘manual’ setting and set the time to 10 minutes.
7. After the time is up, use the turn valve to release the steam.
8. Blend soup using an immersion blender or allow to cool to room temperature and blend using a regular blender.
9. Add salt and pepper to taste and drizzle with coconut milk if desired.