Carrot Ginger Soup recipe is full of flavor, healthy, and super creamy made with fresh carrots, ginger, and coconut milk in an Instant Pot pressure cooker or Stovetop. Perfect for lunch or dinner. Vegan and Whole30-compliant.
This easy Carrot Ginger Soup is a healthy and nutritious soup recipe, especially for winters. You can serve this appetizer recipe to people of all ages, from toddlers to old age. It is best enjoyed when hot.
This soup tastes delicious even without the addition of coconut milk. You can also add two tablespoons of fresh cream or almond paste instead of coconut milk to this recipe.
I have added Hemp Seeds as one of the toppings, a complete source of protein, providing all nine essential amino acids.
Other Carrot recipes from the blog are Carrot Rice, Carrot beans Poriyal, Pressure cooker Carrot Halwa, Beetroot Carrot Sandwich, Carrot Zucchini Paratha.
How to make Coconut Milk at home?
Blend ½ cup of shredded coconut (fresh or frozen) with 1 cup of warm water. Strain the coconut milk in a strainer or nut milk bag. Transfer to a sealed container and refrigerate. You can also save pulp for baked goods or add to poriyal, smoothies, or coconut curries.
How to Make Carrot Ginger Soup in Instant Pot?
Firstly, press SAUTE on Instant Pot. Next, add butter and once it’s hot add bay leaf, minced ginger, onions and saute till onions turn translucent.
Then add diced carrot, salt, crushed black pepper, water and give a stir.
Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and the timer to 5 minutes.
When the instant pot beeps, Let the pressure release naturally. Open the lid.
Remove Bay leaf and puree soup using a immersion blender until smooth. If you don’t have an immersion blender, puree in a blender in batches once slightly cooled. Then I usually sieve the puree and discard the residue but its totally optional.
Lastly, add coconut milk, adjust black pepper powder and salt, and mix well. Let the soup simmer for 2 minutes.
Carrot Ginger soup with coconut milk is ready to serve. Garnish with your favorite toppings.
How do I make Carrot Ginger Soup on Stovetop Pot?
- Follow the first two steps in a large saucepan, and then bring to a simmer and cook until the carrots are very tender. This should take about 20-25 minutes.
- Once tender, using immersion blender puree carrots until smooth then stir in the coconut milk, and simmer for 2 minutes, and carrot and ginger soup is ready to serve.
If you are looking for Instant Pot Rice options, then check out this collection of 15+ Instant Pot Indian Rice Recipes.
Serving suggestions
Serve Creamy carrot soup recipe for lunch or a quick easy weeknight meal with crusty bread to dip into the soup and fresh salad on the side.
Toppings suggestions for Carrot Soup!
Fresh cilantro(coriander)
Hemp seeds
Bread croutons
Sesame seeds
Roasted pumpkin seeds
Toasted almonds
Tips & Variations
- Choose the fresh, sweet, and tender carrots to make this soup.
- I have made this soup with coconut milk, but you can totally skip it.
- Dried herbs like basil or thyme and dry spices like smoked paprika, chili flakes, or cumin powder are added for more flavoring.
- You can also add garlic to this soup.
- You can also add ¼ cup of potato to make it extra creamy.
FAQs
You can store Carrot Soup in the fridge for up to 3 days. Then, reheat it in a microwave or on the stove over medium-low heat. It also freezes well.
More Soup Recipes
- Lauki/Bottle Gourd Soup
- Creamy Tomato Soup
- Cauliflower Soup
- Broccoli Spinach Soup
- Butternut Squash Soup
- Lentil Soup
If you love Soups and looking for more Instant Pot Soup Recipes? Here are my 18+ Instant Pot Vegetarian Soup Recipes you must try.
Instant Pot Carrot Ginger Soup
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 lb carrots diced (about 3 cups)
- 1.5 tablespoon ginger minced
- 1 medium onion finely chopped
- 1 tablespoon butter or olive oil
- 1 bay leaf (optional)
- ½ cup thick coconut milk
- 2.5 cups water or vegetable stock
- salt and pepper to taste
Toppings:
- hemp seeds
- fresh cilantro (coriander) or any herbs
Instructions
Instant Pot Method:
- Firstly, press SAUTE on Instant Pot. Add butter and once it’s hot add bay leaf, minced ginger, onions and saute till onions turn translucent.
- Then add diced carrot, salt, crushed black pepper, water and give a stir.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
- When the instant pot beeps, Let the pressure release naturally. Open the lid.
- Remove Bay leaf and puree soup using a immersion blender until smooth. If you don’t have an immersion blender, puree in a blender in batches once slightly cooled. Then I usually sieve the puree and discard the residue but its totally optional.
- Lastly, add coconut milk, adjust black pepper powder and salt, and mix well. Let the soup simmer for 2 minutes.
- Carrot Ginger Soup is ready to serve.Garnish with your favorite toppings.
Stovetop Pot Method:
- Follow the first two steps in a large saucepan, and then bring to a simmer and cook until the carrots are very tender. This should take about 20-25 minutes.
- Once tender, using immersion blender puree carrots until smooth then stir in the coconut milk, and simmer for 2 minutes, and carrot and ginger soup is ready to serve.
Notes
Tips & Variations
-
- Choose the fresh, sweet, and tender carrots to make this soup.
- I have made this soup with coconut milk, but you can totally skip it.
- Dried herbs like basil or thyme and dry spices like smoked paprika, chili flakes, or cumin powder are added for more flavoring.
- You can also add garlic to this soup.
- You can also add ¼ cup of potato to make it extra creamy.
Nutrition
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