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! 

Creamy Carrot Soup in a white bowl garnishes with cilantro, red pepper flakes and sesame seeds
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

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.

Ingredients such as carrots, onions, ginger and coconut milk

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.

steps to make carrot ginger soup in the instant pot

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.

Carrot soup garnished with cilantro in the instant pot

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!

Carrot Soup in a ladle on top of the instant pot

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!

A bowl of carrot soup in front of the instant pot

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!

More Soup Recipes You’ll Love

4.91 from 132 votes

Instant Pot Carrot Soup with Ginger & Coconut Milk

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! 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

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

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.

Video

Notes

Sugar/Honey: I usually don’t add any sugar to the soup. However if the carrots you are using are not sweet, then add sugar/honey for some sweetness. 
Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups. 
  • Black pepper
  • Cilantro
  • Lime juice
  • Red chili flakes 
  • Sesame seeds
  • Crushed peanuts or chopped cashews 
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the  onions, 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!
Other variations for this soup:
  • 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. 

Nutrition

Calories: 231kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1218mgPotassium: 939mgFiber: 7gSugar: 14gVitamin A: 38394IUVitamin C: 17mgCalcium: 101mgIron: 3mg

Additional Info

Course: Soup
Cuisine: American
Diet: Gluten-free, Nut-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

You May Also Like

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
4.91 from 132 votes (95 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




99 Comments

  1. Very easy to throw together in the IP, and very tasty too! A great way to use up some carrots that are nearing the end of their usefulness!

  2. This was delicious – healthy and comforting on a chilly day. I shared right away. I did not have veggie broth so I used chicken broth and I did not add any sweetener. It was perfect.

  3. Found a container of this in the freezer – froze well and is still delicious. I finished it with some chopped unsalted cashews. Best lunch on a cold, rainy day!

  4. Great soup. Although I added garlic and more cumin again after the cooking was done. And used sour cream instead of coconut milk because I didn’t have any on hand. We have a ton of winter squash and are thinking of using the same recipe but substituting squash for the carrots. Thanks for the recipe. Does not need sugar.

  5. This recipe is easy and delicious exactly as written. I made it without adding any sugar or honey and it is sweet enough for me as is.

  6. Incredible! Made the lentil variation and used 3x jumbo Chinese carrots and no-salt veggie broth, did not need to add any sugar!! Yummm

    1. Hi Rachel – That sounds absolutely delicious! It’s wonderful to hear how you customized the recipe and enjoyed it without needing to add sugar. 🙂