Add to pressure cooker. Add the coconut milk, broth, garlic, fresh ginger, salt, ground coriander and cumin. Stir then add in carrots and onions, stirring until combined.
Cook on manual mode. Set your pressure cooker to manual mode and cook on high for 15 minutes. Quick release pressure and cool 10 minutes.
Blend soup. Transfer to blender using soup/puree function. Blend until smooth, adding more broth for desired consistency.
Garnish. Serve and garnish with red pepper flakes, serve with your favorite french bread for dipping if you’d like!
White Bean and Kale Soup
Almond Flour Lemon Poppy Seed Muffins