Delicious Creamy Carrot Soup with ginger & coconut milk made in the instant pot in just 30 minutes. This dump-and-go recipe for Instant Pot Carrot Soup is so easy & makes the most comforting soup!
As you might have guessed by now, carrots are a favorite in our house. We make carrots in so many ways – Garlic & Herb Carrots, Air Fryer Carrot Fries, and Carrot Muffins.
As a busy mom, this dump-and-go recipe is a lifesaver for those days when I want to serve a healthy meal but don’t have loads of time to spend in the kitchen.
The soup is vegan, gluten-free, and even oil-free, making it accommodating for practically any diet. All it takes is 5-10 minutes to dump all ingredients in the pot, pressure cook, and then use a hand blender to give it a nice, smooth consistency. This recipe is so simple to make it is sure to become a clean-eating favorite!
With just a few ingredients and so little prep time, this is certainly a no-fail recipe. Not to mention, the soup can easily be frozen in portion-sized containers and enjoyed at a later time- like on a rainy day!
The soup is only mildly spiced yet packed with fresh flavors from the carrot and ginger. Pair it with some crusty bread or a grilled cheese sandwich for a healthy and delicious comfort meal!
Check out 20+ Vegetarian Soup Recipes made in the instant pot.
Table of Contents
Watch How to Make Easy Instant Pot Carrot Soup with Ginger & Coconut Milk
How to make Instant Pot Carrot Soup?
This recipe has just a few basic ingredients, such as carrots, onions, ginger, coconut milk, broth, and spices.
Place all ingredients except coconut milk in the instant pot steel insert.
I did not sauté the onions because why spend the time when it works great even without sautéing?
Give a nice stir, and pressure cook for 10 minutes. When the instant pot beeps, let the pressure release naturally.
Finally, open the pot and blend the soup smooth using a hand blender. Then, stir in the coconut milk. Top it with any garnishes of your choice, and enjoy!
I topped my soup with some chopped cilantro, red pepper flakes, and sesame seeds.
Carrots are full of beta carotene, which our bodies use to create Vitamin A; it keeps our skin and eyesight healthy. Consuming carrots through a delicious soup like this one is a sure way to get your daily recommendation of these vital nutrients!
Ginger has numerous anti-inflammatory properties, making this the perfect soup to enjoy when sick.
This soup also has a lot of wonderful spices, such as turmeric, cumin, and coriander, which provide healthy nutrients similar to my other Indian Soup Recipes.
This soup freezes well, so I like to portion it into small containers and pop them into the freezer. When it comes time to enjoy the soup again, defrost it the day before by putting it in the refrigerator and then reheat it in the microwave or on the stove.
It’s so simple and also perfect for when someone is sick, and you need a quick home remedy!
Other variations for this soup:
- Add Thai curry paste to make this a Thai Curried Carrot Soup.
- Add half a cup of red lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
- Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.
Oh…and while I love to make soups in the instant pot. This soup can be easily made on the stovetop as well.
Use a large Dutch oven or heavy pot. Sauté the onions and ginger in some olive oil. Then add the carrots, spices, and broth, bring it to a boil, and then reduce it to a simmer until the carrots are softened. Then, transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk, and enjoy!
I love dump-and-go recipes, especially when they result in a healthy meal I can serve to the whole family. I know exactly what has gone into the soup since it has so few ingredients, and I don’t even have to think about it while it’s cooking.
Try this fresh, flavorful, easy soup tonight!
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Instant Pot Carrot Soup with Ginger & Coconut Milk
Equipment
Video
Ingredients
- 2 lbs Carrots, about 8-10, peeled and cut into 2 inch pieces.
- 1 cup Onions, sliced, I used yellow onions
- 1 1/2 teaspoon Ginger, grated
- 2 cups Vegetable Broth
- 1 cup Coconut Milk , canned
- 1 teaspoon Sugar , or honey, optional*
Spices
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Paprika, adjust to taste
- 1 teaspoon Salt, adjust to taste
Instructions
- Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.
- Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
- Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
- Stir in coconut milk. Top with your choice of garnishes and serve.
Notes
- Black pepper
- Cilantro
- Lime juice
- Red chili flakes
- Sesame seeds
- Crushed peanuts or chopped cashews
- Add Thai curry paste, to make this a Thai Curried Carrot Soup
- Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
- Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.
Delicious recipe!! Great way to use up a bunch of carrots, and the ginger adds a wonderful taste.
Hi Kelly – So happy you enjoyed it! The ginger really does add a lovely warmth. Thanks for trying it!
Wonderful, added some roasted beets I had on hand and another cup of stock. Really nice thick tasty soup.
Hi – Thank you! Glad you enjoyed it!