To cook on the stove, saute your chopped veggies (carrots, ginger, onion) for 5-7 minutes in butter or oil, and add your salt. After sauteing is complete add your broth of choice, bring to a simmer, cover, and cook for about 20 minutes or until the carrots are soft. Let cool and then puree in a blender for a smooth, creamy texture.

Peel and chop your carrots, onion, and ginger.

Add your butter or oil to your instant pot and press the saute button, set it to 5 minutes. Once it beeps, pour in all your veggies and salt. Once done sauteing, press cancel.

Add your broth and stir. Secure the lid, set the pressure cook temperature to high, and pressure cook for 15 minutes.

Allow the pot to naturally release and when the float valve drops, let the soup cool for 10-15 minutes.

Blend the soup on high or until smooth and enjoy!

This soup can be kept in your refrigerator in an airtight container for up to 5 days. You can also freeze it for up to three months.