Peel the carrots, chop the carrots into small sized pieces, transfer the chopped carrots to the inner pot of instant pot.
Peel the ginger, chop roughly and add it to the pot.
Add the salt, cloves, butter and also 3 cups of water to the pot and close the pot with lid in sealing position.
Press the 'soup' button and adjust the cooking time to 20 minutes (initially it shows 30 minutes use the '-' button to reduce the minutes). It will take a few minutes until the needed pressure is built up inside the pot and the instant pot starts cooking.
If you do not want to use soup button, cook in high pressure for about 25 minutes. Carrots get cooked faster and you can even cook for much lesser time, like about 10 minutes, but when you cook the carrots for more time to make this soup, the flavors are better.
Once the cooking is done, the pot will beep and you can press the 'keep warm/cancel' button. Wait for the instant pot to naturally release all the pressure.
Once NPR is done (natural pressure release), open the pot by turning the lid to venting position.
You can use an immersion blender to blend the ingredient to smooth texture, or wait until the contents are cooled so you can easily blend the contents in a regular blender until very smooth.
Once the contents are pureed, return back the contents to the pot, add the remaining 2 cups of water, stir and press the saute function and simmer in normal mode. Stir as needed.
Meanwhile, in a small cup, mix together the cornstarch and a small amount of the pureed soup without any lumps. Make sure there is no lumps in the cornstarch mixture (you may filter it if necessary) so as to avoid any lumps in the soup.
Add the smooth cornstarch mixture to the pot and simmer the contents for about 2 minutes (stirring often) and delicious carrot ginger soup is ready to be served! Make sure to serve the delicious carrot ginger soup warm for best results!