Instant Pot Carrot Soup

4.90 from 48 votes
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Instant Pot carrot soup with ginger and coconut milk. Pressure-cooked for a creamy and comforting meal. The warming flavors and natural sweetness provide a simple vegan and dairy-free dish made with ease.

Carrot ginger soup in a white bowl with garnish on top.

Recipe Science

  • The Instant Pot cooks the carrots at high pressure, reaching temperatures of 239 to 245ºF at around 10 to 12 psi.
  • For a creamy texture, add coconut milk after pressure cooking. This prevents thickening agents like guar gum from breaking down under high heat and pressure, keeping the soup silky.
  • Pureeing the carrots creates a smooth, velvety texture by breaking down the fibers and releasing more of their natural sweetness.

Why It Works

This carrot ginger soup recipe 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 combines sauteed garlic, onions, ginger, carrots, vegetable stock, and creamy coconut milk. Served with crunchy rustic bread for dipping or a big green salad, it’s a colorful addition to any meal.

Ingredients You’ll Need

  • Carrots: The carrots provide a sweet and earthy flavor.
  • Ginger: Freshly ginger adds an invigorating kick with a spicy and slightly tingly sensation.
  • Liquid: Vegetable broth or stock enhances the savory taste and assists in pureeing the carrots.
  • Coconut Milk: unsweetened coconut milk enhances those notes and provides extra creaminess. I prefer canned coconut milk for a rich texture.
  • Alliums: Saute garlic and lightly brown the onions to heighten the aromatics and deepen the savory notes.
  • Seasoning: Salt and pepper enhances the savory and sweet taste of the vegetables.
  • Herbs: The soup is garnished with chives for a delicate onion flavor and thyme for a minty citrus flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This Instant Pot carrot soup recipe is easy to customize! Try these tasty options:

  • Ginger Swap: Use ¼ teaspoon of ground ginger instead of fresh ginger. Add more to the taste when pureeing the soup.
  • Creamier Soup: To make the soup creamier, gradually add more coconut milk, coconut cream, or heavy cream.
  • Seasoning: Add savory seasoning like cumin, coriander, paprika, chili powder, or cayenne. Add sweet spices like cinnamon, allspice, mace, or cardamom. Add lemon or orange zest for a citrus flavor. Add turmeric for a boost in golden color and antioxidants.
  • Herbs: Try rosemary, oregano, tarragon, cilantro, or basil. Add dried Italian seasoning for a concentrated herb taste.

How to Make Carrot Soup

Step 1: Saute the Aromatics

Use the “Sauté” function on the Instant Pot. Saute the onions in olive oil until lightly browned. This step develops sweetness and depth in the soup. Add ginger and garlic, sautéing briefly for 30 seconds to release their aromatic compounds and enhance flavor.

Pieces of carrots sauteing inside the Instant Pot.

Step 2: Saute the Carrots 

Add the carrots, salt, and pepper, and sauté for 1 minute to soften and release their natural sugars. Pour in the vegetable stock and prepare for pressure cooking.

Chunks of carrots simmering in ginger liquid inside an Instant Pot.

Step 3: Cook the Carrots

After the ingredients cook under pressure, the carrots will quickly 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.

Step 4: Release the Pressure

After cooking, let the pressure release naturally for 10 minutes. This will ensure that the liquid in the pot does not splatter and continues to tenderize the carrots.

Immersion hand blender pureeing carrot ginger soup in a pot.

Step 5: Puree the Soup

Stir in the coconut milk to make a creamy carrot ginger soup. 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 also work nicely.

Ingredient Chemistry: 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.

Bowl of Instant Pot carrot ginger soup garnished with coconut milk swirl on top.

Step 6: To Serve

Serve the soup with a drizzle of coconut milk, a sprinkle of pepper, fresh chives, and thyme leaves for garnish. It’s delicious and served with grilled cheese and a Caesar salad.

Frequently Asked Questions

How do you make carrot ginger soup on the stovetop?

Make the soup in a large Dutch oven or heavy pot. 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, and 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.

Can you freeze carrot ginger soup?

The vegetables in the soup retain their texture very well when frozen for up to 1 month, making it great for meal prep. 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 it under hot water until it is no longer solid, and then reheat it on the stovetop or microwave until hot.

Is carrot ginger soup healthy?

Yes, carrot ginger soup is a healthy soup recipe that’s also gluten-free! With a pound of carrots in each batch, there will be no shortage of nutrients. Carrots have vast health benefits, with notable vitamins like beta carotene, B vitamins, and vitamin C, plus a nice dose of fiber. Each serving provides 5 grams of fiber, around 200 calories, and plenty of beta-carotene and potassium.

More Instant Pot Recipes

If you tried this Instant Pot Carrot Soup, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Instant Pot Carrot Soup with Ginger

I love making carrot ginger soup because it's a comforting and nutritious dish filled with vibrant flavors.
4.90 from 48 votes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 4 servings
Course Soup
Cuisine American

Ingredients 
 

  • 1 tablespoon olive oil
  • 1 cup diced yellow onions, ¼" dice
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 pound carrots, about 3 cups, peeled and cut into 1" 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

Instructions 

  • Saute the Aromatics – Select "Saute" on the Instant Pot. When ready, it will indicate "Hot" on the display. Add olive oil, then once hot add the onions and saute until lightly browned, 4 minutes. Add the ginger and garlic, and saute for 30 seconds.
  • Saute the Carrots – Add the carrots, salt, and pepper, and saute for 1 minute. Add the vegetable stock. Press "Keep/ Warm/Cancel" on the Instant Pot.
  • Cook the Carrots – Make sure the release valve is in the "Sealing" position. Place the lid on, turn and lock. Press "Manual" button on high pressure, then set tje 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.
  • Release the Pressure – 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.
  • Puree the Soup – Add the 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.
  • To Serve – Serve garnished with a drizzle of coconut milk, pepper, chives, and thyme leaves.

Notes

  • Storing: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
  • Reheat: Defrost is frozen. Reheat on the stovetop over medium-low heat. Alternatively, microwave in 15 to 30-second increments until hot.

Nutrition Facts

Serves: 4 servings
Calories 205kcal (10%)Carbohydrates 19g (6%)Protein 2g (4%)Fat 14g (22%)Saturated Fat 10g (50%)Sodium 1138mg (47%)Potassium 550mg (16%)Fiber 5g (20%)Sugar 9g (10%)Vitamin A 19310IU (386%)Vitamin C 14.1mg (17%)Calcium 61mg (6%)Iron 1.5mg (8%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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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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4.90 from 48 votes (29 ratings without comment)

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36 Comments Leave a comment or review

  1. Arthur says

    Jessica, I have studied your Instant pot Carrot Ginger Soup

    I dont like using the pressure cooker…why? It is dangerous to use in my thinking.
    I like to use the Microwave to do the same thing as pressure cooker…time is essentially same as pressure cooker to cook carrots etc. and much safer. I have one question.
    what if you add water to bowl when using the microwave to cook the carrots. In the microwave it only takes about 4min to cook carrots…..and it is so very safe.!
    I really appreciate your work as a chef.

    • Jessica Gavin says

      Hi Arthur- I totally understand if you don’t feel comfortable cooking the soup in the instant pot. You can definitely cook the carrots in the microwave to tenderize them.

  2. Jeanne Durocher says

    This soup is so delicious! Just the ticket for a rainy winter evening. I will be making this a lot!
    Thanks for the recipe,,, following you now for more plant based recipes.

  3. 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.

  4. 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.

    • 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!

  5. 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.

  6. 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.

    • Shauna says

      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

    • SH says

      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!

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