Add all of the ingredients (except for the salt, pepper, and optional toppings) to the Instant Pot and stir to combine.
2 pounds carrots, 1 onion, 4 garlic cloves, 1 inch piece ginger, 2 cups vegetable stock, 1 15-ounce can coconut milk, 1 tablespoon honey, 1 teaspoon dried thyme, 1 teaspoon ground coriander, 1 teaspoon ground cumin
Close the Instant Pot lid and set the valve to the sealing position.
Set the instant pot to high pressure and cook for 15 minutes.
Once the time is up, carefully quick release the pressure valve.
Pour the soup into a large high powered blender and blend until smooth and creamy.
Taste and season with salt and pepper, as needed.
salt, pepper
Garnish with a drizzle of coconut cream, thyme, and/or pumpkin seeds, if desired.
Coconut cream, Fresh thyme, Pumpkin seeds