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.
Instant Pot Carrot Ginger Soup
- 1 tablespoon (15 ml) olive oil
- 1 cup (131 g) yellow onions, ¼-inch dice
- 1 tablespoon (10 g) minced ginger
- 1 teaspoon (3 g) minced garlic
- 1 pound (454 g) carrots, about 3 cups, peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups (480 ml) unsalted vegetable stock
- ¾ cup (180 ml) 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.