Go Back Email Link
–+ servings
carrot ginger soup served in a white bowl
Print Pin
4.6 from 5 votes

Instant Pot Carrot Ginger Soup

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 healthy, 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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 375kcal
Author Bhavana Patil

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:

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

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

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

Nutrition

Calories: 375kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Sodium: 1682mg | Potassium: 878mg | Fiber: 8g | Sugar: 15g | Vitamin A: 3456IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 1mg