Creamy Instant Pot Carrot Ginger Soup: A Quick, Healthy, & Flavorful Vegan Recipe
This Instant Pot Carrot Ginger Soup is a culinary delight, packed with essential nutrients, bursting with vibrant flavors, and incredibly easy to prepare in your pressure cooker. Enjoy a velvety smooth texture complemented by warming spices and a lively zing of fresh ginger. This simple yet sophisticated carrot ginger soup recipe is perfect for any occasion – whether you’re planning a healthy meal prep lunch, need a quick weeknight dinner, or are looking for an elegant appetizer to kick off your Thanksgiving or holiday feast. Its ease of preparation and rich taste make it a staple you’ll want to revisit again and again.
Friends, it’s officially soup season – undoubtedly my favorite time of year! While my husband and I enjoy a good bowl of soup even during the summer months, there’s something truly special about exploring a new soup recipe every week throughout the cozy fall and cold winter seasons. The warmth and comfort a nourishing bowl of soup brings are simply unmatched.
I recently whipped up this delightful Instant Pot Carrot Ginger Soup for our lunches, and I was genuinely surprised by how much my husband raved about it. He typically prefers heartier, more robust soups, like my Zuppa Toscana, but he devoured this one with such enthusiasm that he was eating it directly from the pot! I absolutely adored the vibrant, delicious ginger flavor, and it’s an ingenious way to effortlessly incorporate more vegetables into our diet.
Beyond being a fantastic candidate for easy meal prep throughout the week, this Instant Pot Carrot Ginger Soup possesses an elevated taste that makes it special enough for your most cherished holiday gatherings. Imagine serving it as an elegant appetizer before a magnificent main course, such as my Easy Oven Roasted Turkey with Gravy. It’s sure to impress your guests with its sophisticated flavor profile and beautiful color.
If this creamy, comforting soup has you craving more delicious and convenient pressure cooker recipes, you simply must explore some of my other fantastic Instant Pot options. From hearty and wholesome to light and flavorful, there’s a soup for every preference: Cabbage Roll Soup, Instant Pot Sausage and Lentil Soup, and Low Carb Stuffed Pepper Soup.
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Why You’ll Love This Creamy Instant Pot Carrot Ginger Soup
This Instant Pot Carrot Ginger Soup isn’t just another recipe; it’s a game-changer for anyone seeking a healthy, delicious, and convenient meal. Here’s why this vibrant soup will become a fast favorite in your kitchen:
- Minimal Ingredients, Maximum Flavor: You only need a handful of readily available ingredients to whip up this incredibly flavorful soup. No exotic spices or hard-to-find vegetables required, making grocery shopping a breeze and cooking even easier.
- Achieve the Perfect Creamy Texture: Thanks to the magic of the Instant Pot and a quick blend, this soup boasts an irresistibly creamy texture without any dairy or heavy cream. The carrots soften perfectly under pressure, making them ideal for pureeing into a silky-smooth consistency that melts in your mouth.
- Warm Up from the Inside Out: There’s nothing quite like a steaming bowl of soup to chase away the chill of a cold day. This carrot ginger soup, with its warming spices and comforting flavors, will provide a comforting embrace, making it the ultimate cozy meal for fall and winter evenings.
- Smooth and Full of Robust Flavor: The harmonious blend of sweet carrots, spicy fresh ginger, and savory vegetable stock creates a complex yet balanced flavor profile. It’s rich and satisfying, yet surprisingly light, ensuring every spoonful is a delightful experience.
- Dietary-Friendly for Everyone: This recipe is naturally vegan, vegetarian, gluten-free, and dairy-free, making it an excellent choice for a wide range of dietary needs and preferences. It’s a wholesome meal that everyone at your table can enjoy without compromise.
- Effortless for Meal Prep, Elegant for Holidays: Its quick preparation time in the Instant Pot makes it ideal for weekly meal prepping, providing you with healthy lunches or quick dinners throughout the week. Yet, its vibrant color and sophisticated taste also make it a standout dish worthy of your holiday spread, offering a lighter alternative to traditional appetizers.
Ingredients Needed for Instant Pot Carrot Ginger Soup
Crafting this flavorful Instant Pot Carrot Ginger Soup requires only a few simple, wholesome ingredients. The key is to select fresh, high-quality produce to truly let the natural flavors shine. Each component plays a vital role in building the soup’s incredible taste and creamy texture. For precise measurements, please refer to the recipe card below.
- Olive oil or butter: This forms the base for sautéing, adding richness. You can easily substitute with vegan butter for a fully plant-based option.
- Yellow onion: Provides a foundational aromatic sweetness and depth of flavor.
- Fresh ginger: The star of the show! Freshly minced ginger delivers that signature warm, spicy kick and numerous health benefits. Do not substitute with ground ginger for this recipe, as the flavor will not be the same.
- Garlic: Adds an essential savory, pungent note that complements the ginger and carrots beautifully.
- Carrots: The main ingredient, offering natural sweetness, vibrant color, and a wealth of nutrients. Two pounds may seem like a lot, but they cook down significantly and are essential for the soup’s body and flavor.
- Salt: Enhances all the other flavors. Start with a smaller amount and adjust to taste after cooking for perfect seasoning.
- Fresh ground black pepper: A touch of pepper adds a subtle layer of spice and warmth.
- Low or no sodium vegetable stock: Crucial for the liquid base. Using low-sodium stock allows you to control the overall saltiness of the soup. For a non-vegan option, chicken broth can be used.
- Full-fat canned coconut milk: This is the secret to achieving that luscious, creamy texture without any dairy. Full-fat coconut milk provides richness and a subtle, delightful hint of coconut flavor that beautifully balances the ginger. Shake the can well before opening.
- Fresh parsley or chives: Optional, but highly recommended for a fresh, herbaceous garnish that adds a pop of color and a touch of brightness to each serving.
How to Make This Instant Pot Carrot Ginger Soup Recipe
Making this creamy carrot ginger soup in your Instant Pot is incredibly straightforward, transforming simple ingredients into a gourmet-tasting dish with minimal effort. Follow these step-by-step instructions for a perfect bowl every time.
- Sauté Aromatics: Begin by setting your Instant Pot to the “Sauté” mode. Once the display reads “Hot,” add the olive oil or butter (or vegan butter) to the inner pot. Add the diced yellow onions and sauté them for about 3-5 minutes, stirring occasionally, until they become beautifully fragrant and turn translucent. This step builds a foundational layer of flavor.
- Add Ginger and Garlic: Next, introduce the minced fresh ginger and garlic to the pot. Continue to sauté for another 30 seconds, stirring constantly to prevent the garlic from burning, which can lead to a bitter taste. Immediately add the roughly chopped carrots and salt, and continue sautéing for an additional minute, stirring continuously to coat the carrots in the aromatic mixture.
- Pressure Cook: Pour in the vegetable stock, making sure to scrape up any browned bits from the bottom of the pot to prevent a “Burn” notice and incorporate all those delicious flavors. Cancel the “Sauté” function. Secure the lid on your Instant Pot and set it to “Manual” or “Pressure Cook” on high pressure for 8 minutes. Remember that it will take an additional 10-15 minutes for the pot to heat up and build pressure before the actual cooking time begins.
- Natural Pressure Release: Once the 8-minute cook time is complete, allow the pressure to release naturally for 5-10 minutes. This crucial step helps to tenderize the vegetables further and prevents a sudden burst of steam. After the natural release, carefully turn the venting knob to the “Venting” position to manually release any remaining pressure. Ensure the float valve drops before attempting to open the lid.
- Puree to Perfection: Carefully remove the Instant Pot lid. For an ultra-smooth soup, use an immersion blender directly in the pot to puree the delicious soup until it reaches your desired silky consistency. Alternatively, if you don’t have an immersion blender, carefully transfer the cooked soup in batches to a regular blender and puree until smooth. Exercise caution when blending hot liquids. If you prefer a thicker soup, set the Instant Pot back to “Sauté” mode and allow the soup to simmer, uncovered, for a few extra minutes until it thickens to your liking.
- Finish with Coconut Milk: Stir in the full-fat coconut milk until it is fully incorporated, giving the soup its final creamy richness. Taste the soup and adjust the seasonings as desired, adding more salt, pepper, or a pinch of any other spice if needed.
- Garnish and Serve: Ladle the hot, creamy soup into bowls. Garnish with fresh herbs like parsley or chives, and if you wish, a final drizzle of extra coconut milk for an elegant touch. Serve immediately and enjoy this comforting and flavorful homemade soup!
Storage and Freezing Tips for Carrot Ginger Soup
This Instant Pot Carrot Ginger Soup is not only delicious freshly made but also stores beautifully, making it an excellent choice for meal prep. Here’s how to properly store your leftovers to enjoy later:
Refrigerator Storage: Any leftover Instant Pot Carrot Ginger Soup should be allowed to cool completely at room temperature before being transferred to an airtight container. Once cooled, store it in the refrigerator for up to 5 days. This makes it perfect for quick lunches or dinners throughout the week.
Freezer Storage: This soup freezes exceptionally well, allowing you to enjoy its comforting flavors months down the line. Once the soup has cooled entirely, transfer it to freezer-safe containers or sturdy zip-top bags. For easy portioning and storage, I highly recommend using Souper Cubes, which create perfect individual servings. Freeze the soup for up to 3-4 months.
To Thaw and Reheat:
- From Refrigerator: Reheat individual servings in the microwave or gently warm on the stove over medium-low heat, stirring occasionally, until heated through.
- From Freezer: For best results, remove the frozen soup from the freezer and thaw it overnight in the refrigerator. Once thawed, reheat it on the stovetop or in the microwave as you would with refrigerated leftovers.
- Quick Thaw: If you’re short on time, you can run the container or bag of frozen soup under warm water to loosen it before transferring it to a pot for reheating. Alternatively, you can place a frozen block of soup directly into a saucepan with a splash of water or broth, covering it and heating gently over low heat, stirring occasionally as it thaws and warms up.
No matter how you store and reheat it, you’ll be able to savor this perfect soup again and again!
Tips and Variations for the Best Carrot Ginger Soup
Elevate your Instant Pot Carrot Ginger Soup with these helpful tips and delicious variations:
- Broth Choices: While low-sodium vegetable stock keeps this soup vegan, feel free to use chicken broth if you’re not adhering to a plant-based diet. Always opt for low-sodium options to better control the seasoning.
- Portion Fix Friendly: For those following the Portion Fix program, you’ll be delighted to know that one serving of this soup accounts for 2 green containers (vegetables), ¼ blue container (healthy fats from coconut milk), and ½ teaspoon (oils/nut butters). It’s super easy to track and fits perfectly into your meal plan.
- Add a Kick of Heat: If you enjoy a touch of spice, consider adding a pinch of red pepper flakes along with the ginger and garlic. For a more pronounced heat, a dash of cayenne pepper can be stirred in at the end.
- Mastering Pressure Release: Always ensure you perform a natural pressure release for 5-10 minutes before manually releasing any remaining pressure. This method helps prevent scorching and ensures the vegetables are perfectly tender. Always be careful when opening the lid; steam can escape very quickly and cause burns if not enough pressure has been released.
- Boost with More Veggies: Enhance the nutritional value and complexity of your soup by adding other root vegetables. Sweet potato or butternut squash can be chopped and added alongside the carrots. This not only increases the veggie content but also adds another layer of subtle sweetness and creaminess.
- Serving Suggestions: A warm bowl of this silky soup pairs beautifully with a piece of crusty gluten-free bread or your favorite crackers for dipping and soaking up every last drop. For added texture and flavor, consider garnishing with toasted pumpkin seeds, a swirl of plain vegan yogurt, or homemade croutons.
- Customize Ginger Intensity: If you love a strong ginger flavor, feel free to add an extra half tablespoon of minced fresh ginger. For a milder soup, reduce the amount slightly.
- Make it a Heartier Meal: While delicious on its own, you can transform this soup into a more substantial meal by adding cooked lentils, chickpeas, or a swirl of plant-based protein for a complete, satisfying dish.
Recipe FAQs: Your Questions Answered
This light and refreshing soup offers a delightful balance of flavors. You’ll experience a natural sweetness from the abundance of carrots, beautifully complemented by the subtle creaminess and slight sweetness of the coconut milk. The fresh ginger introduces a wonderful, invigorating spice that awakens the palate, while the savory vegetable broth grounds the soup, preventing it from being overly sweet. It’s a comforting yet vibrant taste experience that is both warming and refreshing.
Absolutely! If you prefer a richer, thicker soup, there are a couple of methods. After blending the soup to your desired smoothness, you can place the Instant Pot back on “Sauté” mode and allow it to simmer, uncovered, for several minutes. The excess liquid will evaporate, and the soup will naturally thicken. Alternatively, for future batches, you could reduce the amount of vegetable broth you add by about half a cup, which will result in a thicker consistency from the start. Experiment to find your perfect thickness!
For this easy Instant Pot Carrot Ginger Soup recipe, you’ll actually perform a combination of both natural and quick pressure releases to ensure the carrots are perfectly tender and the soup is ready to blend safely.
First, once the vegan carrot ginger soup has finished cooking and the Instant Pot timer goes off, you will let the pressure release naturally for about 5 to 10 minutes. This initial natural release helps to gently tenderize the vegetables and prevents foaming.
After this natural release period, you’ll then carefully perform a quick pressure release to release any remaining pressure. Always turn the venting knob away from your face and hands. It’s crucial to ensure that the float valve (or pin) drops completely, which indicates that all of the pressure has been safely released, before you attempt to open the Instant Pot and remove the lid.
Yes, this Instant Pot Carrot Ginger Soup is exceptionally healthy and packed with nutritional benefits! It’s loaded with vegetables that are incredibly nutritious and contribute to a well-balanced diet.
This soup features not just one, but two pounds of carrots. Carrots are a powerhouse of nutrition, whether you use them from a bag or fresh from your garden. They are renowned for their high content of beta-carotene, which our bodies convert into Vitamin A. Vitamin A is vital for maintaining healthy eyesight, promoting good skin health, and supporting a robust immune system. Consuming carrots through a delicious and easily digestible soup like this one is an excellent way to ensure you meet your daily recommended intake of these crucial nutrients. Beyond Vitamin A, carrots also provide a healthy source of B vitamins, Vitamin C, and dietary fiber, which aids in digestion and promotes satiety.
Furthermore, this recipe includes fresh ginger! Ginger has been celebrated for centuries for its potent medicinal properties. It is a powerful anti-inflammatory agent, which can help reduce pain and swelling throughout the body. Ginger is also well-known for its digestive benefits, helping to soothe upset stomachs and alleviate nausea. Often found in homeopathic medicine, incorporating ginger into your diet, especially when you’re feeling under the weather, can provide a natural boost to your immune system and overall well-being. This soup truly is a wholesome and healing meal!
Absolutely! This versatile carrot ginger soup recipe can be easily adapted for both stovetop and slow cooker preparation. You don’t need an Instant Pot to enjoy this delicious dish. Detailed instructions for both alternative cooking methods are provided in the comprehensive recipe card below. Simply follow the steps tailored to your preferred cooking appliance, and you’ll still achieve a wonderfully flavorful and creamy soup.
More Delicious Instant Pot Soup Recipes
If you’re loving the convenience and delicious results of cooking soup in your Instant Pot, you’re in luck! Here are more fantastic pressure cooker soup recipes to add to your rotation:
- Instant Pot Cheeseburger Soup
- Instant Pot Chicken and Wild Rice Soup (Gluten- and Dairy-Free)
- Instant Pot Gluten Free Chicken Noodle Soup
- Instant Pot Chicken Tortilla Soup
Instant Pot Carrot Ginger Soup Recipe Card
Pin Recipe
Equipment
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Instant Pot
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Immersion Blender
Ingredients
- 2 teaspoons olive oil or butter can sub vegan butter
- 1 yellow onion diced
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- 2 pounds carrots roughly chopped (about 1 bag)
- 1/4-1/2 teaspoon salt I start with less, then add more after cook time if needed
- 2 1/2 cups low sodium vegetable stock or broth can sub chicken broth if not vegan
- 1/3 cup full fat coconut milk
- garnish – fresh parsley optional
Instructions
Instant Pot
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Set your Instant Pot to ‘Sauté’ mode. Once it reads “Hot” on the display, add the olive oil or butter (or vegan butter). Add the diced onions and sauté for 3-5 minutes until they become fragrant and translucent.
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Next, add the minced ginger and garlic to the pot and sauté for another 30 seconds, stirring continuously to prevent burning. Then, add the roughly chopped carrots and salt, and continue to sauté for an additional minute, stirring constantly to coat the vegetables.
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Stir in the vegetable stock, making sure to scrape up any browned bits from the bottom of the pot. Cancel the ‘Sauté’ function. Secure the lid and set your Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high pressure for 8 minutes. Please note, it will take an additional 10-15 minutes for the pot to heat up and build pressure before the actual cooking time begins.
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Once the cooking time is complete, allow the pressure to release naturally for 5-10 minutes. After this period, carefully perform a quick pressure release to release any remaining pressure. Ensure the float valve drops before opening the lid.
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Carefully remove the Instant Pot lid. Using an immersion blender, puree the soup directly in the pot until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and puree until smooth (be cautious with hot liquids). If you desire a thicker soup, set the Instant Pot back to ‘Sauté’ mode and allow the soup to simmer, uncovered, for a few minutes until it thickens to your preference.
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Stir in the full-fat coconut milk until fully combined. Taste the soup and adjust seasonings as desired, adding more salt or pepper if needed.
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Serve your warm and comforting carrot ginger soup, garnished with fresh herbs and an additional drizzle of coconut milk, if desired. Enjoy!
Stovetop
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In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onions and sauté until fragrant and translucent, about 5-7 minutes.
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Add the minced ginger and garlic, and sauté for one minute, stirring constantly. Be careful not to let the garlic brown. Add the chopped carrots and salt, and sauté for an additional minute, stirring continuously to combine flavors.
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Stir in the vegetable stock. Bring the soup to a boil, then reduce the heat to low, cover the pot, and allow the soup to simmer for about 25 minutes, or until the carrots are very soft and easily pierced with a fork.
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Remove the lid. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and puree until smooth. If you prefer a thicker soup, allow it to simmer, uncovered, for a few additional minutes until it reaches your desired consistency.
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Stir in the full-fat coconut milk until thoroughly combined. Taste and adjust seasonings as desired.
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Garnish with fresh herbs and additional coconut milk, then serve hot.
Slow Cooker
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For enhanced flavor, if you have the time, begin by sautéing the onions, ginger, garlic, and carrots according to the stovetop directions. Once sautéed, transfer these aromatic vegetables to your slow cooker. If you’re pressed for time, you can add all the chopped veggies and salt directly to the slow cooker without sautéing first.
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Pour in 2 cups of vegetable broth (you may need slightly less liquid than the Instant Pot version if not sautéing first). Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the carrots are very tender.
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Once the vegetables are cooked, remove the lid. Using an immersion blender, puree the soup until it’s wonderfully smooth. As an alternative, carefully transfer the soup in batches to a regular blender and blend until creamy. If you find the soup too thin, you can transfer it to a pot on the stove and simmer uncovered for a few minutes to thicken.
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Stir in the full-fat coconut milk until well combined. Taste the soup and adjust the seasonings to your preference.
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Garnish each serving with fresh herbs and an additional drizzle of coconut milk before enjoying.
Video
Notes
21 Day Fix Portion Equivalent: Each serving counts as 2 GREEN containers (vegetables), ¼ BLUE container (healthy fats from coconut milk), and ½ TSP (oils/nut butters). This makes it super convenient to track your macros.
Weight Watchers (WW) Points: Each serving of this delicious soup is just 3 points, making it a fantastic healthy option for those following the WW program.
Nutrition