Carrot Ginger Soup is a super creamy, healthy, and flavorful soup recipe made with fresh carrots, ginger, and coconut milk in an Instant Pot pressure cooker or Stovetop. Perfect for weekday lunch or dinner. Vegan, nut-free, and Whole30-compliant.
This easy Carrot Ginger Soup (aka Carrot Ginger Bisque) is a healthy and nutritious soup recipe, packed with antioxidants and anti-inflammatory properties. It is one of my go-to fall or winter soup recipes. 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, coconut 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.
Jump to:
- What are the benefits of Carrot Ginger Soup?
- Ingredients
- How to Make Carrot Ginger Soup in Instant Pot
- How do I make Carrot Ginger Soup on Stovetop Pot?
- What to Serve with Carrot Ginger Soup
- Make Ahead & Storage
- Tips
- Variations
- Frequently Asked Questions
- More Instant Pot Soup Recipes
- Instant Pot Carrot Ginger Soup
What are the benefits of Carrot Ginger Soup?
This soup made with carrots and ginger is nourishing, healing, and an immunity booster. Carrots are a great source of Vitamin A, beta-carotene, potassium, fiber, and antioxidants. Ginger helps to reduce inflammation, aids digestion, reduces nausea, helps fight the common cold and flu, and is loaded with antioxidants.
Ingredients
- Carrot: Choose fresh, sweet, and tender organic carrots. They add a sweet flavor and creamy texture to the soup. Removing the skin is best, to get a velvety smooth soup. However, it's optional as the skin contains a lot of nutrients.
- Ginger: adds warmth, slightly peppery and sweet, and spicy aroma.
- Onions: form the base of the soup and add a ton of flavor.
- Vegetable Broth: Use low-sodium vegetable broth to add a robust flavor to the soup. However, if you don't have broth/stock, simply use water.
- Coconut milk: I like to use full-fat coconut milk as it gives an extra creamy texture, but you can also use light coconut milk.
- Spices: bay leaf, salt, and pepper.
How to Make Carrot Ginger Soup in Instant Pot
Press SAUTE on Instant Pot. Heat butter, add bay leaf, minced ginger, and onions. Saute till the onions turn translucent.
Then add diced carrot, salt, freshly ground black pepper, and vegetable broth (or water). Give a quick stir.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Remove the Bay leaf and puree the soup using an 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 it's totally optional.
Lastly, add full-fat coconut milk, adjust black pepper powder and salt at this stage, and mix well. Let the soup simmer for 2 minutes.
Instant Pot 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?
- Heat butter in a large pot over medium-high heat. Add bay leaf, minced ginger, and onions. Saute till the onions turn translucent.
- Then add diced carrot, salt, freshly ground black pepper, and vegetable broth (or water). Give a quick stir.
- Bring to a simmer and cook until the carrots are very tender. This should take about 20-25 minutes.
- Blend the soup with an immersion blender, or transfer it to a high-powered blender (like Vitamix). Blend until the carrots are pureed and smooth, then stir in the coconut milk, and simmer for 2 minutes. Carrot and ginger soup is ready to serve.
What to Serve with Carrot Ginger Soup
Serve the Creamy carrot soup recipe for an easy lunch or a weeknight dinner meal with crusty bread to dip into the soup. This soup will pair great with my avocado cucumber salad, chickpea quinoa salad, or sprouted moong salad.
I have garnished it with hemp seeds, cilantro, and red chili flakes. Here are a few suggestions for toppings.
Bread croutons
Toasted almonds
Make Ahead & Storage
- Make-Ahead: You can make this soup a day (or two) in advance, bring it down to room temperature, and then store it in an air-tight container in the fridge until you are ready to serve.
- Refrigerator: Store the leftover carrot soup in the refrigerator for up to 3-4 days in an air-tight container.
- Freezer: This soup freezes well, like most vegetable soups. Let the soup cool completely, then transfer it to a freezer safe container and keep it in the freezer for up to 3 months.
- Reheating: You can reheat it on the microwave or stovetop on low heat until warm through. If frozen, Let it thaw in the fridge overnight before heating up.
Tips
- Choosing Carrots: Choose fresh, sweet, and tender organic carrots to make a flavorful soup.
- Peeling carrots: It's a personal choice, if you are using organic carrots, just scrub them using a soft brush under running water. Otherwise, some people prefer peeling the skin to get smooth and silky soup.
- Ultra creamy soup: If you are looking for ultra-creamy carrot soup, use a high-powered blender (like Vitamix) to puree the soup. If you use an immersion blender, the soup will be creamy but with texture.
Variations
- Spices: I have used only salt, pepper, and bay leaf in this recipe. You can also use spices like ground cumin, ground coriander, turmeric powder, smoked paprika, or garam masala.
- Other Veggies: You can add other hearty veggies like butternut squash, sweet potatoes, potatoes, celery, or apple (Granny Smith).
- Coconut Milk: I have added full-fat coconut milk to make it rich and creamy. You may also skip it. You can also replace it with coconut cream, or heavy cream instead.
- Garlic: You can also add garlic to this soup.
- Roasted Carrots: You can substitute fresh carrots with roasted carrots for this soup. Roasting carrots elevates their flavor and makes them sweeter.
- Herbs: Dried herbs like basil or thyme work well.
Frequently Asked Questions
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 it to poriyal, smoothies, or coconut curries.
Yes, carrot soup is healthy, it's loaded with vitamin A, beta-carotene, potassium, fiber, antioxidants, and anti-inflammatory properties.
This soup has a warm, sweet, subtle spicy ginger flavor.
Use a high-powered blender (like Vitamix) or immersion blender to puree the soup.
No, if you are using organic carrots, just scrub the outer layers of the skin under running water with a soft brush. Otherwise, some people prefer peeling the skin to get smooth and silky soup.
Fresh carrots contain moderate amounts of carbs, so this soup falls under the low-carb category. Make sure to limit the portion size.
Yes. This creamy carrot soup is made with coconut milk, hence vegan.
If you like carrots, check out more Carrot Recipes
Instant Pot Carrot Ginger Soup
Ingredients
- 1 pound fresh 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 full fat coconut milk
- 2.5 cups vegetable both (or water)
- salt and pepper to taste
Toppings:
- hemp seeds
- fresh cilantro (coriander) or any herbs
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Heat butter, add bay leaf, minced ginger, and onions. Saute till the onions turn translucent.
- Then add diced carrot, salt, freshly ground black pepper, and vegetable broth (or water). Give a quick stir.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
- When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Remove Bay leaf and puree the soup using an 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 it's totally optional.
- Lastly, add full-fat coconut milk, adjust black pepper powder and salt at this stage 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:
- Heat butter in a large pot over medium-high heat. Add bay leaf, minced ginger, and onions. Saute till the onions turn translucent.
- Then add diced carrot, salt, freshly ground black pepper, and vegetable broth (or water). Give a quick stir.
- Bring to a simmer and cook until the carrots are very tender. This should take about 20-25 minutes.
- Blend the soup with an immersion blender, or transfer it to a high-powered blender like Vitamix. Blend until the carrots are pureed and smooth, then stir in the coconut milk, and simmer for 2 minutes. Carrot and ginger soup is ready to serve.
Notes
Tips
- Choosing Carrots: Choose fresh, sweet, and tender organic carrots to make a flavorful soup.
- Peeling carrots: It's a personal choice, if you are using organic carrots, just scrub them using a soft brush under running water. Otherwise, some people prefer peeling the skin to get smooth and silky soup.
- Ultra creamy soup: If you are looking for ultra-creamy carrot soup, use a high-powered blender (like Vitamix) to puree the soup. If you use an immersion blender, the soup will be creamy but with texture.
Variations
- Spices: I have used only salt, pepper, and bay leaf in this recipe. You can also use spices like ground cumin, ground coriander, turmeric powder, smoked paprika, or garam masala.
- Other Veggies: You can add other hearty veggies like butternut squash, sweet potatoes, potatoes, celery, or apple (Granny Smith).
- Coconut Milk: I have added full-fat coconut milk to make it rich and creamy. You may also skip it. You can also replace it with coconut cream, or heavy cream instead.
- Garlic: You can also add garlic to this soup.
- Roasted Carrots: You can substitute fresh carrots with roasted carrots for this soup. Roasting carrots elevates their flavor and make them sweeter.
- Herbs: Dried herbs like basil or thyme work well.
Nutrition
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