This Instant Pot Carrot Ginger Soup Recipe is nutrient packed, full of flavor, and so incredibly simple to make in your pressure cooker. Silky smooth, with warming flavors and a zing of ginger, this easy Carrot Ginger Soup is one that you can enjoy each time you make it. Perfect for a meal prep lunch, quick dinner, or even a Thanksgiving or holiday appetizer.
It’s officially soup season, friends…my favorite time of year! My husband and I eat soup even in the summertime, but I especially love making a different soup every week through winter and fall.
I made this Carrot Ginger Soup for our lunches recently, and I was so surprised with how much my husband enjoyed it. He typically likes a hearty soup like my Zuppa Toscana, but he loved this one so much he was eating it right over the pot. I loved the delicious ginger flavor and it’s an awesome way to get those veggies in!
This would a delicious recipe for meal prep, but it tastes special enough for your Thanksgiving table, as an appetizer before my Easy Oven Roasted Turkey with Gravy.
Are you in the mood for some more tasty soup recipes? Then you have to try any of these fantastic options: Cabbage Roll Soup, Instant Pot Sausage and Lentil Soup, and Low Carb Stuffed Pepper Soup.
Why you’ll love this creamy carrot ginger soup
- You only need a handful of ingredients to whip up this soup
- It has the perfect creamy texture
- A bowl of soup will warm you up from the inside out- perfect for cold days!
- Smooth and full of robust flavor
- Vegan, vegetarian, gluten free and dairy free recipe
- Easy and quick for meal prep but tastes special enough for a holiday
Ingredients needed
Get more info on these ingredients in the recipe card below.
- Olive oil or butter (can also sub vegan butter)
- Yellow onion
- Fresh ginger
- Garlic
- Carrots
- Salt
- Fresh ground black pepper
- Low or no sodium vegetable stock
- Full fat canned coconut milk
- Fresh parsley or chives
How to Make this Instant Pot Carrot Ginger Soup Recipe
- Set your instant pot to saute mode. When it reads “hot” on the display, add in the olive oil or butter, then the onions, and saute them until they are fragrant and start to become translucent.
- Next, add in the ginger and garlic and saute for another 30 seconds. Then, add in carrots and salt and continue to saute for an additional minute, stirring continuously.
- Stir in vegetable stock. Cancel the saute function and set to manual/pressure cook for 8 minutes. You want to use high pressure. It will take 10-15 minutes to heat and build pressure before it actually begins cooking.
- Once the cook time is complete, let the pressure release naturally for 5-10 minutes before releasing the rest of the pressure manually.
- Remove the Instant Pot lid, then using an immersion blender, puree the delicious soup until smooth. Or, alternatively, add soup to a blender and puree until smooth. If you like a thicker soup, set it to the saute function and allow the soup to simmer, uncovered, for a few minutes.
- Stir in coconut milk. Taste and adjust seasonings as desired.
- Garnish with fresh herbs and additional coconut milk and enjoy your hot soup.
Storage
Leftover Instant Pot Carrot Soup should be transferred to an airtight container once cooled and it should be stored in the refrigerator for up to 5 days.
You can also put your soup in the freezer to enjoy later. Let your leftovers cool down and then transfer soup to a freezer safe container or a zip top bag and freeze the soup for up 3-4 months. This is perfect way to put those Souper cubes to use!
To thaw: remove the frozen soup from the freezer and thaw it overnight in the refrigerator and then reheat it on the stove, or reheat individual servings in the microwave.
You can also run the container or bag of frozen soup under hot water to thaw it before warming it up to be able to enjoy this perfect soup again.
Tips and Variations
- If you don’t want to use vegetable stock, you can use chicken broth or vegetable broth.
- Following the Portion Fix? Then, you will be happy to know that one serving accounts for 2 green containers, ¼ blue, and a ½ teaspoon of your daily allotment. Super easy to track.
- Want some heat in your simple soup? Try adding some red pepper flakes.
- Be sure to use a natural pressure release at the end and be very careful when removing the lid. Steam can escape very quickly and burn you if not enough pressure was released.
- Add some butternut squash to this carrot and ginger soup for another helping of nutritious vegetables.
- Serve a bowl of this warm soup with a piece of gluten free crusty bread or crackers to soak it up and enjoy!
Recipe FAQs
This light soup has a hint of sweetness from the carrots and the coconut milk or coconut cream. The ginger gives it the perfect spice and the broth balances the sweetness with some savory flavor.
Yes, after you blend the soup you can let it simmer on saute mode, uncovered for a few minutes so it can thicken up. You could also use less broth next time to make a thicker soup.
You’ll actually perform both kinds of pressure releases with this easy Instant Pot recipe.
First, once you’ve cooked the vegan carrot ginger soup and the timer has finished, you will let the pressure release naturally for about 5 to 10 minutes.
Once the pressure has released some, you’ll perform a quick pressure release to release the rest of the pressure.
Be sure that the pin drops which indicates that all of the pressure has been released before you attempt to open the Instant Pot and remove the lid.
Yes, this soup is very healthy. It is loaded with vegetables that are quite nutritious.
This soup has not one, but TWO pounds of carrots in it. You can use carrots from a bag, or fresh carrots from your garden.
Carrots are needed for our bodies to create Vitamin A. They’re packed with beta carotene which helps aid in that process. Carrots are full of beta carotene, which our bodies use to create Vitamin A; it keeps our skin and eyesight healthy. Consuming carrots through a delicious soup like this one is a sure way to get your daily recommendation of these vital nutrients! They are also a nice source of Vitamin B, Vitamin C, and even a healthy source of fiber.
Plus, there is ginger in this recipe! Ginger is great for promoting anti-inflammatory properties. It’s often found in homeopathic medicine, which means it’s a great thing to eat when you are sick.
Absolutely! Both methods work and the instructions are in the recipe card below.
More Instant Pot Soup Recipes
- Instant Pot Cheeseburger Soup
- Instant Pot Chicken and Wild Rice
- Instant Pot Gluten Free Chicken Noodle Soup
- Instant Pot Chicken Tortilla Soup
Instant Pot Carrot Ginger Soup
Equipment
Ingredients
- 2 teaspoons olive oil or butter can sub vegan butter
- 1 yellow onion diced
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- 2 pounds carrots roughly chopped (about 1 bag)
- 1/4-1/2 teaspoon salt I start with less, then add more after cook time if needed
- 2 1/2 cups low sodium vegetable stock or broth can sub chicken broth if not vegan
- 1/3 cup full fat coconut milk
- garnish – fresh parsley optional
Instructions
Instant Pot
- Set instant pot to saute. When it reads “hot” on the display, add in olive oil or butter, then the onions and saute until fragrant and translucent.
- Add in ginger and garlic and saute for 30 seconds. Add in carrots and salt and saute for an additional minute, stirring continuously.
- Stir in vegetable stock. Cancel saute and set to manual/pressure cook for 8 minutes. You want high pressure. It will take 10-15 minutes from the pot to heat and build pressure before it begins cooking.
- Once cook time is complete, let the pressure release naturally for 5-10 minutes before releasing the rest of the pressure.
- Remove the lid, then using an immersion blender, puree the soup until smooth. Or, alternatively, add soup to a blender and puree until smooth. If you like a thicker soup, set to saute and allow soup to simmer, uncovered, for a few minutes.
- Stir in coconut milk. Taste and adjust seasonings as desired.
- Garnish with fresh herbs and additional coconut milk.
Stovetop
- In a large pot or dutch oven, heat olive oil or butter over medium heat, then the onions and saute until fragrant and translucent.
- Add in ginger and garlic and saute for one minute, stirring and watching to make sure the garlic doesn't brown. Add in carrots and salt and saute for an additional minute, stirring continuously.
- Stir in vegetable stock. Bring soup to a boil, then lower heat, cover, and allow soup to simmer for about 25 minutes or until the carrots are soft.
- Remove the lid, then using an immersion blender, puree the soup until smooth. Or, alternatively, add soup to a blender and puree until smooth. If you like a thicker soup, allow soup to simmer, uncovered, for a few minutes.
- Stir in coconut milk. Taste and adjust seasonings as desired.
- Garnish with fresh herbs and additional coconut milk.
Slow Cooker
- If you have time, saute your veggies according to the stovetop directions, then add veggies to your slow cooker. If you are pressed for time, you can add chopped veggies and salt right to the slow cooker without sautéing first.
- Add in 2 cups of broth, then cook covered on low 6-8 hours or on high for 3-4 hours.
- Remove the lid, then using an immersion blender, puree the soup until smooth. Or, alternatively, add soup to a blender and puree until smooth. If you like a thicker soup, set to saute and allow soup to simmer, uncovered, for a few minutes.
- Stir in coconut milk. Taste and adjust seasonings as desire
- Garnish with fresh herbs and additional coconut milk.
Pooja says
So good! Wasn’t expecting such a simple soup to have such good flavor!
Nancylynn says
Thank you Pooja!
Cara says
Made this for dinner tonight. Super easy & SO delicious!! This one’s a keeper for sure!
Cortnee says
Made this today! Substituted the ginger for fresh dill (lots!) and omitted the coconut milk- only because we ate before adding and loved it (I’m sure it would be great with as well). Will double next time because it’s almost gone already!
Nancylynn says
This is great feedback, thank you Cortnee!
Heather says
This was so simple yet so good! Put it on the menu for this week as my son was getting his wisdom teeth out and needed some soups—it will definitely stay in rotation!
Nancylynn says
Oooh how’s he feeling?? Thank you for trusting this recipe for a comforting recovery!