Instant Pot Carrot Soup with Harissa

1 If you are making this recipe to store in the freezer, add the carrots, onion, tomato, garlic, maple syrup, salt, paprika, and black pepper to a gallon-size zip-top freezer bag. Press out any air, seal and store up to 3 months.
2 To make the soup add the freezer bag contents into your Instant Pot (if you are making the batch fresh, add the carrots, onion, tomato, garlic, maple syrup, salt, paprika, and black pepper) along with the chicken broth. 
3 Set the Instant Pot to “Manual” for 8 minutes if your ingredients are frozen and 7 if they are fresh.
4 Let the Instant Pot depressurize naturally.
5 Once the vegetables are cooked, add the harissa paste and use an immersion blender to blend the soup to a smooth consistency. If you don’t have an immersion blender you can also transfer the soup to a blender and blend it.
6 Add the coconut milk and stir to combine well. Let the soup heat through for 5 minutes and serve.