Instant Pot Carrot Ginger Soup

5 from 4 votes

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 instant pot carrot ginger soup, instant pot carrot soup, vegan carrot soup

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 375kcal

Author Bhavana Patil

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.

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.

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

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.

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.

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