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.
If I add thai curry paste, should I still add all the spices in the recipe? Thanks!
Thank you for this very simple recipe. And it gets done so quickly with instant pot too. Bonus is it tastes so yummy- approved by a teenager too😀
Hi Archana – So good to hear that. Thank you for sharing it back 🙂
Hi there can I use chicken broth vs. vegetable broth? Thanks!
Hi Elaine – Sure, you can use chicken broth in this recipe too.
Great flavors! I took this soup to a dinner gathering and it was an overwhelming success! I had to send the recipe to everyone!
Hi Kay – Happy to hear everyone enjoyed the soup. Thank you for sharing the recipe.
Is there a substitute for coconut milk?
Looking forward to trying this recipe.
Hi Julie – Sure, you can add cream (heavy or light) in place of coconut milk in the soup. You can also add some cashews before pressure cooking to get thee creamy texture. Hope you enjoy it!
Do you think adding quinoa would enhance ir distract this sumptuous sounding soup
Hi Nazir – Sure, you can add quinoa to this soup to make a complete meal!
Delightful soup- easy to prepare yet so delicious! I plan to add small cubes of paneer next time to give it more bulk. Thanks for the great recipe.
Hi Stephanie – – So good to hear that. Thank you for sharing 🙂
I’m going to give this one a try. Check the carrot quantity on the double and triple recipes. I don’t see an increase from the single recipe. Also, do you use grated fresh ginger or ginger from a jar? Quantities on that are confusing. Thanks!
Hi Sonja – Sorry for the confusion. I have updated so the ingredients double correctly. The only ingredient that does not update is the notes on the carrots of 6-8. Unfortunately, the software which doubles the quantity does not look at the extra details I add in notes. I use freshly grated ginger in this recipe. Hope you enjoy the soup!
This is something that I haven’t made for a while. Thanks for including some variations. Especially the lentils. Good way to add a little protein.
Thanks Judy! Hope you enjoy the soup.
When you cook the soup in the instant pot do you sauté the vegetables before pressure cooking?
Hi Katie – For this recipe, I do not saute. I just add all the ingredients and pressure cook. Hope you enjoy the soup!
I added a couple tablespoons of pepper relish. So good for dinner last night that I had another bowl for breakfast!
Hi Carel – So happy to hear that.
Looks good but not vegan friendly if using Chakoah coconut milk. Research forced monkey labor. Horrible!!!!
Thanks for sharing Wendy. Please feel free to use any other brand of coconut milk in the recipe.
This was quick and very tasty. I downsized it a bit and used full fat coconut milk. Then topped it with fresh cut dill.
It’s a keeper.
Hi Gary – Glad to hear you enjoyed the soup!
Can I substitute something else instead of the coconut milk?
Hi – You can skip it or add heavy cream in place of coconut milk. You can also add some cashews before pressure cooking. Cashews help to thicken the soup. Hope you enjoy it!
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.
So glad costco stopped selling this brand.. this is disgusting.
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.