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 on days when I want to serve a nutritious 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 that it is sure to become a clean-eating favorite!
With just a few ingredients and minimal prep time, this is certainly a no-fail recipe. Plus, the soup can easily be frozen in portion-sized containers and enjoyed at a later time – like on a rainy day!
The soup is 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 wholesome, delicious comfort meal!
Table of Contents
Watch How to Make Carrot Ginger Soup
How to make Instant Pot Carrot Soup?
This recipe uses 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 they turn out 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.
This soup includes wonderful spices such as turmeric, cumin, and coriander, which provide nutrients similar to my other Indian Soup Recipes.
This soup freezes well, so I portion it into small containers and pop them into the freezer. When it’s time to enjoy the soup again, defrost it the day before by putting it in the refrigerator, then reheat it in the microwave or on the stove.
Variations
- 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.
Stovetop Method
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 make a nourishing meal I can serve to the whole family. I know exactly what went into the soup since it has so few ingredients, and I don’t even have to think about it while it cooks.
Try this fresh, flavorful, easy soup tonight!
More Soup Recipes You’ll Love
Instant Pot Asparagus Soup
Vegan Instant Pot Cauliflower Soup
Cream of Broccoli Soup (Instant Pot & Stovetop)
Instant Pot Sweet Potato Soup
Instant Pot Carrot Soup with Ginger & Coconut Milk
Video
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, 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, then close the lid with the vent in the 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 until smooth using an immersion blender or a regular blender. If using a regular blender, you may need to cool the ingredients before blending. Get the contents back into 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 red lentils with the carrots before pressure cooking to make this a Carrot Lentil Soup.
- Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.
What about adding split peas to the soup,?
Sure, you can add split peas. I would suggest pressure cooking for 13 minutes.
This is my second or third Instant Pot recipe by Meeta. I knew it would be good. No surprise…it was. I only made one alteration – I added a whole can of coconut milk because we love coconut milk and I didn’t want to waste the other half. Lol.
The result was a creamy, thick, smooth, delicious, bursting-with-nutrients soup! Giving it as gifts for our “homemade-gifts-only” Christmas.
Thank you Meeta!
Hi Pippa – So glad you are enjoying the instant pot recipes. Thanks for sharing with friends and family on Christmas!
Please advise which lentils were added.
Hi Vidula – I would recommend adding red lentils (masoor dal), which will cook well in the same cooking time.
Easy and delicious! Love the ginger add.
Will definitely be making this again soon as it’s perfect for a winter day.
Hi Maggie – So glad you loved it! The ginger does add a nice touch. 😊 Thanks for sharing!
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!