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.
Can I make this in a slow cooker?
Sure, cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.
can i use normal cream instead of coconut milk?
Hi Anjli – Sure, you can use normal cream too. Hope you enjoy the soup!
I love the soup, it turned out great. I would like to try to make the Thai curry version, how much curry paste do I add?
Hi Sam – Happy ot hear you enjoyed the soup. Add one tablespoon of thai curry paste initially. Then add more as needed to taste.
A divine and simple recipe. Five stars for sure, thank you!
Hi Robin – So good to hear that. Thanks for sharing it back 🙂
Delish I went heavier on carrots and ginger, used better than bouillon no chicken broth and the soup is amazing, hot or cold Thanks!
Hi Susan – So happy to hear that. Thank you for sharing it 🙂
I love all your recipes.
This dump and go soup recipe is so convenient and turned out very delicious.
Thank you.
Hi Harsha, So good to hear that. Thank you for sharing it.
can I use coconut milk from the carton or should it be the kind from a can?
Hi Michele – Use the coconut milk from a can for this recipe. Hope you enjoy the soup!
I like this recipe, thank you. Most of the ones on the internet look pretty bland, but the spices make a difference for this Carrot Soup.
Hi – So happy to hear that 😀
And here I am making it again. Thank you for this recipe!
Can I use baby carrots?
Hi Cindy – Sure you can make with baby carrots too. Would love to hear how it turns out!
My carrot and lentil soup was terribly bitter. The carrots were from a store not known for it’s quality vegetables. Could that bitterness caused by the carrots? I ended up adding sherry and then hot sauce which made it tolerable.
Hi Cindy – That could be the reason, sometimes carrots are bitter which can make the soup taste bitter. Glad you were able to salvage the soup.
I had the identical bitterness issue. I’ve made an identical soup stove top probably 50 times before with zero bitterness but had to use it IP this time. I’m almost sure it’s the turmeric and lack of any sugar. Had to douse it in sweet chili sauce to fix the flavor.
Hi Madisen – I don’t know if cooking the soup in the instant pot would make a difference with bitterness. You can surely add some honey or sugar to the soup to adjust the sweetness.
This might be the best soup I’ve ever made, I am sitting here bloated because I couldn’t stop eating it
I added 1/2 C red lentils, a sweet potato, 2 cloves of garlic, and 2 extra cups of water. Next time I’ll toss in an apple.
Hi Jesse – Glad you enjoyed the soup. Thank you for sharing back!
I added the coconut milk to everything before starting the insta pot 😫 is it going to spoil ?
I make it all the time with coconut milk in my instant pot and it has never spoiled.
Hi Nina – It should be fine. Hope the soup turned out well?
So freaking good!
I didn’t have enough carrots on hand so, I threw in a butternut squash and a red pepper and I also added some Thai curry paste, as per the suggestions. I didn’t have vegetable stock so, I used chicken stock.
We served it up with a squirt of fresh lime and it was delicious! I will be making this again (and again).
Hi – That’s wonderful to hear.
I love a good recipe that’s delicious but easy to make. This one is a keeper – I’ll be making it again!
Hi Dorothy – That makes me so happy. Thank you for sharing your experience 🙂
Had an abundance of carrots from our CSA, and although i wasn’t sure about the ginger carrot combo, this recipe was a keeper, for sure! Instant Pot made it easy, and seasonings were just right. I will use this as a base recipe for squash soups too.
Hi Sue – So glad to hear you enjoyed the soup!
Hi there,
I was just wondering what is the serving size. Thank you for your time!
Hi Tima – The serving size is about 1 cup. Hope you enjoy the soup.
The combination of cold, rainy weather and an abundance of carrots led me to this recipe. It’s fantastic! Fast, easy and absolutely delicious. I had a coriander-turmeric spice mix on hand that included fenugreek and lemon, plus a chile pepper that needed using, all of which gave the soup a little extra zest. Looking forward to making it again!
Hi Jennifer – So glad to hear you enjoyed the carrot sou. Thank you for sharing the changes you made!
I picked up giant carrots and didn’t have any idea what to do with them? So your lovely carrot soup recipe fit the bill ! Will cook red lentils for the rest, as I’m one in my household. I’m glad it can be frozen. Can’t wait to try your other vegetable soups UM !
Hi Cindy – So happy to hear you enjoyed the carrot soup. Thank you for sharing back your review!
Didn’t turned out as coloured as yours. Nevertheless tastes yummy!
Hi Navneet – happy to hear you enjoyed the soup!
I forgot to give my five stars! Thanks again!
Hi Melissa – Thank you so much for sharing back your review!
Just came to say this recipe is the bomb!! I added hot madras curry powder for a little dazzle dazzle lol. Thank you!!