From the August/September 2018 issue
Serves 4-6


  • 1 TBSP coconut oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced or finely grated
  • 2 TBSP finely grated or chopped fresh ginger
  • 1 TBSP finely chopped fresh thyme
  • 5 cups peeled and chopped carrots
  • 1 quart chicken or vegetable broth
  • 1 (13.5 ounce) can coconut milk (full fat)
  • 1 TBSP fresh lime juice
  • Sea salt and black pepper, to taste

Optional toppings:

  • Baby arugula
  • Toasted pumpkin seeds or pecans
  • Coconut milk or cream
  • Fresh thyme


  1. Heat the oil in an Instant Pot on the Sauté setting.
  2. Add the onion and cook, stirring occasionally, for 3-4 minutes.
  3. Add the garlic, ginger, and thyme. Stir for 1 minute. Turn off the Sauté setting and add the carrots and broth. Stir to combine.
  4. Close the lid, turn vent to Sealed, and manually set on High Pressure for 5 minutes.
  5. When done, perform a Quick Release. When the steam has stopped, open the lid carefully.
  6. Blend with an immersion blender or in batches in a regular blender. (Use caution when pureeing hot liquids.)
  7. Stir in the coconut milk, lime juice, and salt and pepper to taste.
  8. Serve in bowls topped with desired toppings.