Heat a large skillet over medium-high heat and melt the coconut oil until sizzling.

Add the chopped onion, minced garlic, and fresh ginger to the skillet. Cook for about 5 minutes until the onion is softened.

Add the chopped carrots and pour in the vegetable broth. Bring to a gentle boil, then reduce to a simmer until the carrots are tender, roughly 25 minutes.

Stir in the coconut milk (or cream) to give the soup a rich texture.

Blend the soup using an immersion blender until smooth. Season with salt to taste.

Serve hot.

Select the sauté function in the Instant Pot. Once hot, add the coconut oil and chopped onion; sauté for 2-3 minutes.

Add the garlic and ginger; sauté for another 2 minutes.

Cancel the sauté function, add the carrots and 3 cups of broth, then secure the lid.

Select the manual function and set to high pressure for 6 minutes. Use a quick release.

Stir in the coconut milk and salt to taste before blending until creamy.

Serve hot.