Print

Instant Pot Carrot Ginger Soup Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

This Instant Pot Carrot Ginger Soup is a creamy, flavorful, and nutritious soup perfect for any season. It combines the natural sweetness of carrots with the warm zest of ginger and the creaminess of coconut milk, all cooked quickly and effortlessly in an Instant Pot. The soup is smooth, comforting, and has a perfect balance of tanginess from lime juice and aromatic thyme.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, grated or finely chopped
  • 5 cups carrots, peeled and chopped

Liquids and Seasonings

  • 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

Instructions

  1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for 5–6 minutes until the onion becomes translucent and soft.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger; cook for another 1–2 minutes until fragrant, ensuring they don’t burn.
  3. Add Carrots and Seasonings: Pour in the chopped carrots, vegetable broth, salt, pepper, and dried thyme leaves. Stir well to combine all ingredients evenly.
  4. Pressure Cook: Secure the lid on the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 5 minutes to tenderize the carrots and blend the flavors.
  5. Pressure Release: Allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully perform a quick release to let out any remaining steam.
  6. Blend the Soup: Using an immersion blender directly in the pot or transferring the mixture to a stand blender, blend the soup until smooth and creamy.
  7. Finish and Serve: Stir in the coconut milk and freshly squeezed lime juice. Adjust seasoning if needed and serve warm.

Notes

  • Full-fat coconut milk provides the best creamy texture, but light coconut milk can be used for a lower calorie version.
  • Lime juice adds brightness; adjust the amount to taste.
  • For a spicier kick, add a pinch of cayenne pepper or chili flakes during step 3.
  • This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.
  • Garnish with fresh herbs like cilantro or parsley for added flavor and color.

Keywords: Instant Pot Carrot Ginger Soup, vegan soup, coconut milk soup, healthy carrot soup, easy Instant Pot recipes

Find it online: https://amayaharis.com/instant-pot-carrot-ginger-soup-recipe/