Spicy Instant Pot Carrot Harissa Soup

Scaled for 4 portions · 7 steps

1large red bell pepper1 tbspolive oil + more for roasting the bell pepper1large sweet onion, (diced)680 g(~680g) carrots, scrubbed and roughly chopped1 tspkosher salt, (divided)—Freshly cracked black pepper to taste4 clovegarlic, (roughly chopped)1 tspground cumin2 tspsmoked paprika3 tbsp(~45g) harissa sauce1bay leaf2.25 cup(540mL) low-sodium vegetable broth0.25 cup(56g) high-quality tahini1(13.5-ounce) can lite coconut milk (~400 mL)1 tbspfreshly squeezed lemon juice—Garnishes: chopped scallions and cilantro—2- inch piece fresh ginger, (grated or finely minced)

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