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 a busy mom, this dump-and-go recipe is a life saver 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 freezed in portion 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!
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.
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, then reduce 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 don’t even have to think about it while it’s cooking.
Try this fresh, flavorful, easy soup tonight!
And, be sure to check out these other awesome soup recipes for even more inspiration:
Instant Pot Carrot Soup with Ginger & Coconut Milk
Equipment
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 I used chakoh brand
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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Just heard that Chaokoh brand uses slave monkey labor. Will not be using this brand!
Hi Jeff - I am not aware of that. Thank you for sharing! Feel free to use another brand coconut milk in this recipe.
Love this soup, it was so tasty. Great with the coconut milk.
Hi Cate T - So good to hear that. Thank you for sharing. 🙂
Highly recommended. One of the best I have ever tried.
Hi Sushma - So glad to hear you enjoyed the soup!
Really liked this recipe! Do you peel the carrots or leave the skin on for this soup?
Hi Kav - I peel the carrots. I have clarified in the recipe. Hope you enjoy the soup!
This is incomplete. The Instant Pot part doesn’t include the blending.
Thanks for informing. I have fixed the issue.
This recipe is super tasty and simple. I cut up the veggies in a food processor. And then dumped everything into the instant pot. It’s very bright and feels sophisticated with the hint of ginger. I will definitely be making this again and doubling or tripling the recipe to freeze several leftovers.