Carrot Ginger Soup recipe is full of flavor, healthy and super creamy made with fresh carrots, ginger and coconut milk in Instant Pot Pressure Cooker or Stove Top.Perfect for lunch or dinner. It’s also Vegan and Whole30-compliant.
Carrot Ginger Soup recipe is a very healthy and nutritious soup recipe especially for winters. This appetizer recipe can be served to people of all age groups 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 2 tablespoon of fresh cream or almond paste instead of coconut milk to this recipe.
I have added Hemp Seeds as one of the toppings which are a complete source of protein, providing all nine essential amino acids.
Other Carrot recipes from blog are Carrot Rice ,Carrot beans Poriyal ,Pressure cooker Carrot Halwa ,Beetroot Carrot Sandwich ,Carrot Zucchini Paratha.
SERVING SUGGESTIONS FOR CARROT GINGER SOUP
This Creamy carrot soup recipe can be served for lunch or a quick easy weeknight meal with crusty bread to dip into the soup and fresh salad on the side.
HOW LONG CAN YOU STORE CARROT SOUP IN THE REFRIGERATOR?
Carrot Soup can be stored in the fridge for up to 3 days. Reheat it in a microwave or on the stove over medium-low heat.It also freezes well.
TOPPINGS SUGGESTIONS FOR CARROT GINGER 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 add spices like smoked paprika, chilli flakes or cumin powder for more flavoring.
- You can also add garlic to this soup.
- You can also add 1/4 cup of potato to make it extra creamy.
HOW TO MAKE COCONUT MILK AT HOME?
Blend 1/2 cup of shredded coconut (fresh or frozen) with 1 cup of warm water .Strain the coconut milk in a strainer or or nut milk bag.Transfer to a sealed container and refrigerate.You can save pulp for baked goods or to add to poriyal, smoothies, or coconut curries.
HOW TO MAKE CARROT GINGER SOUP IN INSTANT POT?
Press SAUTE mode 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 .
Press CANCEL button on Instant Pot.Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set 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.
Add coconut milk and adjust black pepper powder and salt at this stage and mix well.Let the soup simmer for 2 minutes.
Carrot soup with coconut milk is ready to serve.Garnish with your favorite toppings.
HOW DO I MAKE CARROT GINGER SOUP ON STOVE TOP 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, check out this collection of 15+ Instant Pot Indian Rice Recipes.
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CARROT GINGER SOUP RECIPE CARD
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Instant Pot Carrot Ginger Soup
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)
- 1/2 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:
- Press SAUTE mode 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 .
- Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set 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.
- Add coconut milk and 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 PAN 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
- 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 add spices like smoked paprika, chilli flakes or cumin powder for more flavoring.
- You can also add garlic to this soup.
- You can also add 1/4 cup of potato to make it extra creamy.
Nutrition
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