2 TB Butter
1 C. Chopped Onion (1/2 an onion)
1 lb. carrots (10 fat ones or 15 skinny) peeled and cut in large pieces
4 C. Chicken broth
1 tsp. Cumin
1 tsp. cinnamon
1 TB Honey
1/8 tsp. allspice
1 tsp. Turmeric
1 tsp. Coriander
Sauté onion 5 minutes in large stockpot until onion soft and just starting to caramelize.
Add carrots and stir. Add broth. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until carrots are tender.
Puree in batches when mixture is cool.
Saute onions in butter in instapot.
Add carrots and chicken broth
Close top and put on Soup setting
Puree in container with a stick blender
Taste and enjoy!!