For the soup, prep onion, garlic, ginger, thyme, carrots and lemon zest as noted.
Press the "Saute" button on the Instant Pot and add coconut oil. Once melted, add the onion and cook, stirring occasionally for 3-4 minutes.
Add the garlic, ginger and thyme and saute for 1-2 minutes, stirring frequently. Turn off the Saute setting and add the carrots, turmeric and broth. Secure the lid of the Instant Pot and close the pressure valve. Press the “Manual” button or "Pressure Cook" and cook on high pressure for 5 minutes.
While the soup is cooking, prepare the sauce. Peel and cube the cucumber and squeeze the chunks to get rid of any excess liquid (this will help to prevent the sauce from too getting watery). Place the cucumber and all other sauce ingredients into the food processor. Process into a smooth consistency. Place in a container and refrigerate until served.
When the soup is done cooking, do a quick pressure release. Blend the contents of the Instant Pot to a smooth consistency with an immersion blender (or carefully transfer contents to a blender and blend).
Stir in coconut milk, lemon juice and lemon zest. Taste and season with salt and pepper as desired. Ladle into bowls and add in some of the sauce. Top with optional toppings as desired and serve.
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