Instant Pot Carrot Ginger Soup

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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.

carrot ginger soup in a white bowl

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.

sauteing pieces of carrots in the instant pot

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.

chunks of carrots simmering in ginger liquid inside an instant pot

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.

immersion hand blender pureeing carrot ginger soup in a pot

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.

instant pot carrot ginger soup garnished with coconut milk swirl on top

More soup recipes

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

Carrot ginger soup is a nutrient-packed bright bowl of vegetables that is pressure cooked in the Instant Pot.
4.84 from 31 votes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings 4 servings
Course Soup
Cuisine American


  • 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.
Nutrition Facts
Instant Pot Carrot Ginger Soup
Amount Per Serving
Calories 205 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g50%
Sodium 1138mg47%
Potassium 550mg16%
Carbohydrates 19g6%
Fiber 5g20%
Sugar 9g10%
Protein 2g4%
Vitamin A 19310IU386%
Vitamin C 14.1mg17%
Calcium 61mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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30 Comments Leave a comment or review

  1. Amy says

    Crazy good!!! Satisfying, cheap, healthy and fast. And only a hint of sweetness from the carrots. I’d go a little lighter on the ginger if you have kids that are sensitive to “spicy” like mine. For an adult I thought the flavors were perfect. Thanks, Jessica!

  2. Sarah Nixon says

    Hi Jessica.

    Your recipe came this morning and I had all of the necessary “stuff” so made this for supper. My middle grandson (14 years old) and I both felt the need to add more ginger, garlic ….and perhaps…some cinnamon?? next time. He had done the puree work and did add more salt as well. It was the first time I have used the pressure cooker feature on my new Ninja instant pot so we were all fascinated ….Thanks again! You are my “go to” and before dinner the boys enjoyed your “potstickers” which I had frozen. Oh….and they loved the Valentine cookies that I made last week. So quick and easy and I used a small heart cutter so lots to enjoy over the weekend. Yum!

    • Jessica Gavin says

      I love that your grandson loves ginger! You can certainly adjust to your taste. I think cinnamon or a dash of nutmeg would give you the warm holiday flavors you’re looking for.

  3. Dannie says

    Hi Jessica, I make a lot of your dishes and probably should comment/rate more. Wanted to tell you we love this soup and have made it a regular. I’m so glad my search engine found you a couple of years ago. 🙂

  4. Craig R. Johnson says

    Nice and easy recipe, thank you! I tossed in a couple green apples as well for more sweet and tart flavors.

  5. Megan Lonsdale says

    My favorite kind of soup: easy, quick, simple and few ingredients. Oh, and sooooo yummy 🙂

    I’ve made this at least three times now.

    Thank you!

  6. Melissa says

    I used half and half and a tiny bit of heavy cream I had left over since I didn’t have coconut milk. I also added cinnamon and nutmeg and just tried a bit of ground turmeric as a garnish and it tastes great!

  7. Amy says

    This is a delicious and simple soup. For ease of purpose, I subbed a tablespoon and a half of curry powder for the spices called for. Doubled the recipe the second time I made it, because it’s awesome and I ate it super fast the first time 🙂 Thanks for the deliciousness!

  8. Lori says

    Delicious. No need to make any substitutions. You made this plant-based eater happy. I had ordered a 1 pound bag of carrots from the grocery store and got a 2 pound bag – hence carrot ginger soup!

  9. Claret trejo says

    Amazing soup, I have made it 3 times and is my husbands favorite now.
    Thank you for such incredible service recipe ?

  10. Alison says

    Its a keeper for sure. I make Carrot Ginger Soup on a regular basis for us…and for my neighbour who has IBS…so calming for the “innards”…. this is the best recipe so far that I have used. Thank you Jessica…

  11. Cynthia says

    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.

  12. 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.

  13. JJ says

    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.

  14. 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.

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