Creamy Carrot Ginger Soup Recipe – A Comforting Treat

Attention all food enthusiasts! Do you struggle to find a quick and healthy meal option that is both easy to make and delicious? If so, I have the perfect solution for you – Instant Pot Carrot Ginger Soup.

As a chef specializing in Vietnamese and Asian cuisine, I am always looking for recipes that are packed with flavor and nourishing ingredients. This soup checks all the boxes, combining the sweetness of carrots with the zing of ginger to create a creamy and satisfying meal.

The best part? This recipe can be made in an instant pot, making it both quick and easy to prepare. The pressure cooking method infuses the flavors together, creating a depth of taste that rivals even the most complex dishes.

Whether you are vegan or simply seeking a healthier option, this soup is perfect for you. It is 100% plant-based and packed with nutrients, thanks to the coconut milk and vegetable broth that form its base.

So why not give this dish a try? You won’t regret it. Follow the steps in this recipe article, and in no time you’ll be enjoying a warm bowl of Instant Pot Carrot Ginger Soup.

Why You’ll Love This Recipe

Instant Pot Carrot Ginger Soup
Instant Pot Carrot Ginger Soup

If you are looking for a delicious and healthy soup recipe that comes together quickly, look no further than this Instant Pot Carrot Ginger Soup! This recipe is easy to prep and the instant pot does all the work for you. Not only is it easy and delicious, but it’s also vegan.

One of the key ingredients in this recipe is ginger. Ginger has natural anti-inflammatory properties and has been used for centuries to soothe upset stomachs. Additionally, carrots are high in antioxidants and Vitamin A, making this soup not only tasty but also a great choice for those wanting to improve their health.

Another great thing about this soup is its creamy texture, which is thanks to the addition of coconut milk. The creaminess of the soup pairs well with the brightness of lime juice and earthy thyme. Plus, it’s a great vegan alternative to cream-based soups.

This recipe is a great way to use up extra carrots from your garden or farmers market haul. It’s perfect for fall evenings where you want something comforting but not too heavy. Plus, with minimal clean-up and preparation time, it’s perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen.

Overall, this Instant Pot Carrot Ginger Soup recipe is sure to become a new staple in your recipe collection. It’s packed with tasty flavors and ingredients that will make your taste buds come alive while also delivering nutrients that your body craves. Quick, easy, healthy, and satisfying – what more could you ask for?

Ingredient List

 A bright and sunny soup with a kick!
A bright and sunny soup with a kick!

To make this Instant Pot Carrot Ginger Soup, you will need the following ingredients:

  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced or grated
  • 2 lbs carrots, peeled and roughly chopped
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 4 cups vegetable broth or stock
  • Juice of half a lime (optional)
  • 1 cup coconut milk

All the ingredients are widely available in most grocery stores or supermarkets. The combination of carrots, ginger and coconut milk gives this soup a delicate balance of sweet and savory flavors that is perfect for cold days. Make sure to use fresh ginger to add the necessary hint of spiciness to your soup. If you can’t find vegetable broth, you can use chicken broth instead.

The Recipe How-To

 This soup will warm your soul and your tummy.
This soup will warm your soul and your tummy.

Step 1: Saute the Aromatics

First, select the saute mode on your instant pot and wait for it to get hot. Next, add 1 tbsp of olive oil and wait until it becomes hot. Add 1 diced onion, 3 cloves of minced garlic and 2 tbsp of grated ginger to the pot and saute them until they are fragrant and soft.

Step 2: Add Carrots and Spices

Once the onions are fragrant, add 6 cups roughly chopped carrots, dried thyme, salt, and pepper to taste. Saute for another 5 minutes.

Step 3: Pressure Cook

Next, add 4 cups of vegetable broth or stock in the Instant Pot with the carrot mixture. Close the lid and make sure that the valve is set to sealed. Proceed to pressure cook for 12-15 minutes, depending on how soft you want your carrots to be.

Step 4: Natural Release

Once the timer goes off, let the pressure naturally release for about 10-15 minutes before unlocking the lid.Remember to always use a kitchen towel to cover the steam release when performing quick release.

Step 5: Blend

After releasing pressure manually or naturally, use an immersion blender or transfer your soup mixture into a blender to blend all ingredients until smooth. Be careful not to overfill the blender as hot liquids tend to expand under blending.

Step 6: Finish Up

Upon blending until smooth, add a can of coconut milk and stir until smooth. Let it simmer for another minute or two so that all flavors combine well.Serve with a squeeze of fresh lime juice if desired.

Enjoy your creamy yet healthy Instant Pot Carrot Ginger Soup!

Substitutions and Variations

 A bowl of this soup is like a warm hug on a cold day.
A bowl of this soup is like a warm hug on a cold day.

As a chef, I understand that some ingredients may not always be available in your pantry or local grocery store. Luckily, this Instant Pot Carrot Ginger Soup Recipe is versatile and open to modifications.

If you’re vegan, simply swap the vegetable broth with water or another plant-based broth. You can also use coconut cream instead of coconut milk for a richer and creamier soup.

Not a fan of ginger? Reduce the amount or substitute it with another spice such as cumin, cinnamon or turmeric.

Additionally, you can switch up the main ingredient by making this soup with sweet potato or carrot apple ginger instead of carrots alone. The recipe can also be doubled or tripled depending on how many servings you require.

Experimenting with different spices and ingredients is one of the joys of cooking. Don’t be afraid to take this recipe in a new direction and create your own signature Instant Pot Carrot Ginger Soup variation!

Serving and Pairing

 Get ready for a flavor explosion in every spoonful!
Get ready for a flavor explosion in every spoonful!

When it comes to serving and pairing up this Instant Pot Carrot Ginger Soup, there are plenty of options that can take your dish to the next level. Here are some suggestions that can work wonders with this soup:

– Bread: This soup pairs up beautifully with any type of crusty bread. It is an ideal dipper for mopping up all the delicious flavours and makes for a satisfying meal.

– Salad: The earthy flavour of the soup goes incredibly well with a crisp salad. A bright green spring mix or arugula salad with tangy vinaigrette can make for a delicious side dish.

– Garnish: Adding some fresh herbs like coriander, thyme or parsley, can add a finishing touch to your soup. You could also top it with a dollop of yoghurt or sour cream to balance the heat coming from the ginger.

– Main Course: If you wish to make it a hearty meal, serve it with quinoa or rice. You could even add cooked diced sweet potatoes or apples into the soup for extra texture.

Whatever pairing you choose, this creamy carrot ginger soup is bound to take centre stage and impress your guests. I recommend serving it immediately so it retains its silky texture, fragrance and warmth. Just sit back and enjoy as its aromatic flavours dance in your mouth!

Make-Ahead, Storing and Reheating

 Who knew carrot soup could taste so good?
Who knew carrot soup could taste so good?

When it comes to meal-prepping, this Instant Pot Carrot Ginger Soup recipe is a great option. To make it ahead of time, simply prepare the soup as directed and let it cool down completely before transferring it to an airtight container. Store the soup in the refrigerator for up to four days or in the freezer for up to one month.

To reheat the soup, simply transfer it to a pot and heat over low heat, stirring occasionally until it’s warmed through. If you’re using a microwave, transfer the soup to a microwave-safe bowl and cover it with a lid or microwave-safe wrap. Heat on full power for about one minute and then check if the soup is warm enough. Repeat in 30-second intervals until heated through.

When reheating, you may need to add some water or vegetable broth to thin out the soup since it can thicken when stored in the refrigerator or freezer.

This soup is perfect for meal-prepping because its flavors actually become more intense after being stored in the fridge or freezer for a few days. It’s also great for quick lunches or dinners on busy weeknights since all you have to do is reheat it and serve with some bread or crackers.

Tips for Perfect Results

 Say goodbye to boring soups, and hello to this vibrant recipe.
Say goodbye to boring soups, and hello to this vibrant recipe.

To achieve perfect results for making Instant Pot Carrot Ginger Soup, I suggest a few tips to make your soup stand out. Follow these tricks and you will have a great-tasting soup that everyone will love.

1. Use fresh ingredients

The first tip is to always use fresh ingredients when making any type of soup. Use fresh carrots, garlic, ginger, and onions for the best flavor. This will help ensure that the flavors of your soup are vibrant and delicious.

2. Adjust the consistency

If you find that your soup is too thick or too thin, don’t be afraid to adjust the consistency. You can either add more vegetable broth or coconut milk, or if you want a creamier soup, add more coconut milk.

3. Let it rest before serving

After cooking, let the soup sit for a few minutes before serving. This will allow the flavors to blend together and give the dish a more complex taste.

4. Add lime juice

For an extra pop of flavor, squeeze some lime juice into the soup right before serving. The tangy citrus flavor complements the sweetness of the carrots perfectly.

5. Customize with spices

Feel free to customize your soup with your favorite spices! Try adding some red chili flakes or cumin to give it some heat or dried thyme for extra savory flavor.

6. Don’t overcook it

Be careful not to overcook your Carrot Ginger Soup. Overcooking can lead to mushy vegetables and an overall unpleasant texture in your final dish.

By following these easy tips, you’ll have perfectly cooked Instant Pot Carrot Ginger Soup that your family and friends will be coming back for more!

Bottom Line

In conclusion, the Instant Pot Carrot Ginger Soup recipe is a must-try for anyone who loves bold flavors and easy-to-make dishes. Whether you’re vegan or not, this recipe is sure to please your taste buds and leave you feeling satisfied. With its creamy texture and fragrant aroma, it’s perfect for a cozy evening meal or a quick lunch on the go. Don’t be afraid to customize the recipe to your liking by adding your favorite veggies or spices!

By choosing to make this soup, you’re not only treating yourself to a delicious meal, but you’re also getting a healthy dose of nutrients from carrots, ginger, and other wholesome ingredients. Plus, the convenience of the Instant Pot means less time spent in the kitchen and less mess to clean up afterwards.

So go ahead and give this recipe a try! You’ll be impressed by how easy and flavorful it is. And who knows? It might just become one of your go-to soups for every occasion.

Instant Pot Carrot Ginger Soup

Instant Pot Carrot Ginger Soup Recipe

Quick and easy instant pot soup, made with carrots, ginger and coconut milk. Perfect comfort food at its finest.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer
Cuisine Fusion
Calories 306.9 kcal


  • 1 tablespoon olive oil
  • 1 cup onion (chopped)
  • 2 garlic cloves
  • 2 tablespoons ginger (grated or finely choopped)
  • 5 cups carrots (peeled & chopped)
  • 4 cups vegetable broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme
  • 13 ounces coconut milk (not skim)
  • 1/2 lime juice


  • Select sauté function of Instant Pot, add oil & onion, cook for 5-6 minutes, add garlic & ginger, cook 1 minute more, be sure to scrape any bits that cling to bottom of pan.
  • Add carrots, broth, seasonings, stir to combine, put lid on, seal and cook pressure 5 minutes.
  • Allow pot to come to natural pressure release.
  • Using an immersion blender, blend until smooth, add coconut milk and lime juice.
  • Serve warm,.

Add Your Own Notes


Serving: 306gCalories: 306.9kcalCarbohydrates: 24.9gProtein: 4.2gFat: 23.6gSaturated Fat: 18.1gSodium: 561.4mgFiber: 5.8gSugar: 9.5g
Keyword < 30 Mins, Asian, Vegetable
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found