5 from 1 vote
Carrot Ginger Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Carrot Ginger Soup is full of flavor, healthy and super creamy made with fresh carrots, ginger and coconut milk perfect for lunch or dinner.

Course: Soup
Cuisine: American, Indian
Keyword: carrot coconut soup, carrot soup, coconut milk, easy, ginger, gluten-free, healthy, instant pot, under 30 minutes, vegan
Servings: 4
Calories: 375 kcal
Author: bhavana
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:
  1. 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.

  2. Then add diced carrot ,salt, crushed black pepper ,water and give a stir .

  3. 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.

  4. When the instant pot beeps,Let the pressure release naturally .Open the lid.

  5. 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.

  6. Add coconut milk and adjust black pepper powder and salt at this stage and mix well.Let the soup simmer for 2 minutes.

  7. Carrot Ginger Soup is ready to serve.Garnish with your favorite toppings.

STOVETOP PAN METHOD:
  1. 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 ready to serve.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 ready to serve.

Recipe Notes

1.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

 

2.I have made this soup with coconut milk, but you can totally skip it.

 

3.You can also add dried herbs like basil or thyme and spiced like smoked paprika, chilli flakes or cumin powder.

 

4.You can also add garlic to this soup.

 

5.Choose the fresh carrots to make this soup.

 

6.You can also add 1/4 cup of potato to make it extra creamy.

 

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts
Carrot Ginger Soup
Amount Per Serving
Calories 375 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 1682mg73%
Potassium 878mg25%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 15g17%
Protein 4g8%
Vitamin A 3456IU69%
Vitamin C 17mg21%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.