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Peel all of your rainbow carrots, and cut out any knots or bad parts.
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Slice them into 3 inch pieces about as thick as your pinky finger.
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Place the carrots and water into your instant pot, and close the lid tightly.
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Set your instant pot to the soup setting for 15-20 minutes.
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Once the soup cycle is complete, let all of the steam out before opening.
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Take out your carrots, and reserve the water left inside.
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Run the carrots under cold water or place in the refrigerator until they are cool.
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Add your carrots to a food processor or a Baby Bullet and run until the carrots are smooth. Add in the reserved water until you get the consistency you desire.
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Keep in an airtight container in the refrigerator for up to four days.