Carrot ginger soup delivers a nutrient-packed bowl of vegetables, coconut milk, and zippy kick of ginger. Pressure cooked in an instant pot for a creamy and comforting soup. The warming flavors and natural sweetness provides a simple vegan and dairy-free dish made with ease.
You’ve heard it time after time, and maybe you’re even saying it to your kids now… Eat your veggies, they’re good for you! Whipping up soup is a great way to incorporate bright orange carrots into your diet. This root vegetable is naturally sweet and packed with beta-carotene and fiber. When cooked, the flavor intensifies and the texture becomes velvety when pureed.
For this recipe, you’ll want to grab your pressure cooker. The Instant Pot tenderizes the carrots into easily fork crushable pieces in just 8 minutes. This comforting bowl of soup is a combination of sauteed garlic, onions, ginger, carrots, vegetable stock, and creamy coconut milk. Served with some crunchy rustic bread for dipping, or a big green salad, it’s a colorful addition to any meal.
How to make carrot ginger soup in the instant pot
- Saute onions.
- Saute ginger and garlic.
- Saute carrots, salt, and pepper.
- Add vegetable stock then pressure cook.
- Add coconut milk and puree until smooth.
- Garnish with coconut milk, pepper, chives, and thyme.
How to make carrot ginger soup creamy and smooth
After the ingredients cook under pressure, the carrots will easily break down. The goal is to have enough time under pressure to soften the cell structure of the hard root vegetables, 8 minutes for this recipe.
I like to use a hand immersion blender to puree the soup because I can use it directly in the instant pot with less cleanup. However, a kitchen blender or food processor would work nicely as well. If you want a creamier soup, gradually add more coconut milk, coconut cream, or heavy cream works well too.
What does carrot ginger soup taste like?
The carrots provide a sweet and earthy flavor, while unsweetened coconut milk enhances those notes and provides extra creaminess. Sauteing garlic and lightly browning the onions heighten the aromatics and deepen the savory notes. Freshly chopped ginger adds an invigorating kick that has a spicy and slightly tingly sensation.
Is carrot ginger soup healthy?
Yes! With a pound of carrots going into each batch, there will be no shortage of nutrients. The benefits of carrots are vast, with notable vitamins like beta carotene, B vitamins, and vitamin C, plus a nice dose of fiber. Each serving of the carrot ginger soup provides 5 grams of fiber, around 200 calories, and plenty of beta carotene and potassium.
Can this soup be frozen?
The vegetables in the soup retain their texture very well when frozen. Pureeing them into fine particles suspended in the vegetable stock and coconut milk keeps a creamy texture once reheated. The best way to freeze the soup is to portion the cooled soup into individual containers or resealable plastic bags. Defrost the soup in the refrigerator the day before, or run under hot water until no longer solid and then reheat on the stovetop or microwave until hot.
How do you make this on the stovetop?
Use a large dutch oven or heavy pot to make the soup. Follow the same saute directions, cooking the onions, garlic, ginger, and carrots in the olive oil. Add the vegetable stock, bring it to a boil, then reduce to a simmer. Cook the carrots until easily pierced with a fork. Add coconut milk and puree the soup until very smooth. Adjust the consistency with more stock or coconut milk to your liking.
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When is the best time to add the coconut milk?
It’s best to add the coconut milk after the carrots have been pressure-cooked, right before pureeing the soup. In the Instant Pot on the high-pressure setting, the temperature could get upwards of 239 to 245ºF (115 to 118ºC) at around 10 to 12 psi. If coconut milk is added early that could cause the thickening agents like guar gum to thin out and lose viscosity making the soup less creamy.
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Instant Pot Carrot Ginger Soup
- 1 tablespoon olive oil
- 1 cup yellow onions, ¼-inch dice
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 1 pound carrots, about 3 cups, peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups unsalted vegetable stock
- ¾ cup coconut milk
- 1 tablespoon chives, chopped
- 1 tablespoon thyme , fresh
- Select "Saute" on the Instant Pot. Allow to heat, it will indicate "Hot" on the display when ready.
- Add olive oil, once hot add the onions and saute until lightly browned, 4 minutes.
- Add ginger and garlic, saute for 30 seconds.
- Add carrots, salt, and pepper, saute for 1 minute.
- Add the vegetable stock. Press "Keep/ Warm/Cancel" on the Instant Pot.
- Make sure the release valve is in the "Sealing" position. Place the lid on, turn and lock.
- Press "Manual" button on the Instant Pot on high pressure, then set timer to 8 minutes using the "+" or "-" buttons.
- It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, then the time will start on the display.
- Once cook time is complete, allow the pressure to naturally release for 10 minutes.
- Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around the pot so be careful.
- Remove the lid, opening the top away from you as more steam will be released from the pot.
- Add coconut milk. Use a hand immersion blender to puree the soup until smooth, or transfer to a blender and puree.
- Taste and adjust with more stock, coconut milk, salt, and pepper as desired.
- Serve garnished with a drizzle of coconut milk, pepper, chives, and thyme leaves.
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32 Comments Leave a comment or review
It’s a shame that you picked a link to coconut milk that uses monkeys to retrieve their coconuts. Chaokoh abuses the monkeys and a lot of them are driven insane by the abuse. With all the followers you have, people will take your recommendations to the products you use or recommend.
Great instant pot recipe and it works with any kind of milk you need, its fantastic to find flexible recipes like this especially if you are cooking for those with high allergy concerns! Thank you! We will be using this recipe regularly
I dont know much about monkeys and coconuts but if this is a serious concern for you perhaps you should reach out to a wildlife conservation site, good luck on your quest!
William Dart says
I’ve made this twice in one week. Absolutely delicious. I don’t love coconut milk, so I did swap in evaporated milk. This will be in regular rotation at my house.
Jessica Gavin says
Wow, that’s amazing William! Love that you added evaporated milk, I’ll have to give that a try.
As written, it came out quite bland. I had the processor/grater out for coleslaw, so after a quick clean up, I ran 1.5 pounds of peeled carrots through the grater too. All other ingredients as given. I slow simmered about an hour on the stove-top and ran it through the food processor.
Not to be disappointed, I added more salt, a sprinkle of garlic powder, ten hard shakes of ground curry (yep, I counted ’em) and the teeniest bit of nutmeg and smoked paprika. It immediately rose it up to become very flavorful and…exciting, actually. A new culinary experience for me and definitely one I’ll experiment with more.
I think that roasting the carrots (chunks, not grated) might add a nice depth, and maybe…MAYbe…a very small bit of cooking sherry wine.
Jessica Gavin says
I appreciate you sharing your spice tips for the carrot soup, I’ll have to give it a try! Roasting or sauteeing for browning of the carrots is a great idea to add depth!
Mr. Ron says
Is it really necessary to peel the carrots?
Jessica Gavin says
No, you don’t have to peel the carrots if you wash them well.
Cynthia Fletcher says
I wish you would recommend a different brand of coconut milk. This brand abuse monkeys to get the coconuts. They are taken from their mothers, tied up and then trained to retrieve them. The videos of the abuse is heart breaking to watch.
Would you please include the instructions for stove top method of cooking. Not everyone has an instant Pot
Gavin Raphael says
It was lovely the soup came out great and a good meal for supper along with Bread . Thank you
Jessica Gavin says
You’re welcome, Gavin! It’s such a simple yet comforting meal.
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