Name: Instant Pot Carrot Ginger Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Global
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons ginger, grated or finely chopped; 5 cups carrots, peeled and chopped; 4 cups vegetable broth; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon dried thyme leaves; 13.5 oz (400 mL) coconut milk, full fat works best; 1/2 lime, juiced

Jump to Recipe

Introduction

This Instant Pot Carrot Ginger Soup is creamy, comforting, and packed with fresh flavors. The natural sweetness of carrots combines perfectly with the zing of ginger, making it a delicious option for any season. It’s easy to prepare and comes together quickly in the Instant Pot.

A bowl filled with smooth, thick orange soup topped with white cream swirled gently on the surface, scattered green herb leaves, and small black pepper flakes. The bowl is white with a textured green rim, and a dark spoon dips into the soup from the left side. The background shows blurred crackers on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (minced)
2 tablespoons ginger (grated or finely chopped)
5 cups carrots (peeled & chopped)
4 cups vegetable broth
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme leaves
13.5 oz coconut milk (400 mL; full fat works best)
1/2 lime (juiced)

Instructions

Step 1: Sauté the chopped onion in olive oil in the Instant Pot for 5–6 minutes until translucent.
Step 2: Add the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Step 3: Stir in the chopped carrots, vegetable broth, salt, pepper, and thyme leaves until well combined.
Step 4: Secure the Instant Pot lid and cook on high pressure for 5 minutes.
Step 5: Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
Step 6: Use an immersion blender or transfer to a stand blender to blend the soup until smooth.
Step 7: Stir in the coconut milk and lime juice before serving.

Tips & Variations

For a richer flavor, use full-fat coconut milk and consider adding a pinch of cayenne pepper for a subtle heat.
Swap vegetable broth with chicken broth if not vegetarian for added depth.
Add a handful of fresh cilantro or parsley as a garnish to brighten the soup.
If you prefer a chunkier texture, blend only half of the soup and mix in the unblended portion before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a creamy orange soup in a light blue bowl, filled nearly to the top. The soup has a smooth and thick texture, swirled on top with thin white cream lines that create a whirl pattern. In the center, fresh green herb sprigs are gently placed as garnish. Black pepper flakes are lightly scattered across the surface. A silver spoon is seen resting in the soup, held by a woman's hand on the right side of the image. In the blurred background, light brown crackers are arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can prepare this soup on the stovetop by sautéing the aromatics, then simmering the carrots and broth until tender (about 20-25 minutes) before blending and adding coconut milk and lime juice.

What can I substitute for coconut milk?

You can use heavy cream, cashew cream, or any other non-dairy milk to achieve a creamy texture, though coconut milk adds a subtle sweetness and richness that complements the ginger and carrots beautifully.