Creamy Carrot Soup with Warm Spices

Ingredients:
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 teaspoon salt
1 tablespoon grated fresh ginger or prepared ginger
1 tablespoon ground coriander
1 tablespoon ground cinnamon
4 cups vegetable or chicken broth
2 cups water
2 pounds carrots, peeled and cut into 2-inch pieces
1/2 teaspoon baking soda
1/2 cup plain Greek yogurt
1/2 cup nuts, toasted ( e.g. hazelnuts, walnut, pecans)
1/2 cup chopped fresh cilantro or mint

Directions:
Using the highest sauté function, heat oil in Instant Pot or other electric pressure cooker until shimmering.  Add onions and salt and cook until onions are softened, about 5 minutes.  Stir in ginger, coriander, fennel, cinnamon, and cook until fragrant, about 30 seconds. Stir in broth, water, carrots and baking soda.

Lock lid in place and close pressure release valve.  Select high pressure cook function and cook for 3 minutes.  Turn off pressure cooker and quick release pressure.  Carefully remove lid, allowing steam to escape away from you.

Working in batches, process soup in blender until smooth.  Return to pressure cooker and keep warm.  Season with salt and pepper to taste.   Add a dollop of yogurt , choice of toasted nuts, and cilantro or mint before serving.