This Instant Pot Carrot Ginger Soup is a quick 30-minute vegan soup recipe made creamy with coconut milk. This carrot soup is nutritious and has the perfect velvety texture, too!
What’s in Instant Pot Carrot Ginger Soup?
With carrots, coconut milk, fresh ginger, onions, and garlic, the ingredients in this soup are basic but wholesome. I add a couple of teaspoons of orange zest to the soup, too, giving it bright, fresh flavor.
I sometimes wonder how an Instant Pot soup made with such simple ingredients can be so satisfying. I’m not exactly sure of the reason, but even without meat, this soup is really filling! I like to serve it along with sandwiches or salads, but it’s perfect all by itself, too.
Is Carrot Ginger Soup vegan?
To make carrot ginger soup vegan, while still keeping it creamy, I use full fat coconut milk instead of cream. A lot of classic carrot soup recipes have sour cream in them, mainly as a garnish for the top. To keep the recipe vegan, you’ll want to use a dairy-free option. Unsweetened nut milk yogurt is a good choice.
In addition to being vegan, the Instant Pot carrot soup is also gluten free, grain free, paleo, and Whole30-compliant. Note: Check the ingredient label of the canned coconut milk. You want to be sure there are no sulfates, carrageenan, or added sugar in it.
How do you make creamy carrot soup?
Basically, there are two ways to make any soup creamy. The first way is to add cream, or in this case, full-fat coconut milk. Instant Pot carrot ginger soup is vegan, so no milk products are used.
The second way to make creamy soup involves pureeing the ingredients at high speed. When I make a creamy soup recipe, I use my immersion blender. You can also use a high-speed blender, like a Vitamix.
Can Instant Pot recipes for soup be made on a stove top?
Converting conventional soup recipes to make them in an Instant Pot is really easy, and vice versa. To make Instant Pot carrot ginger soup on a stove top, just use a large, heavy-bottomed pot. Of course, the benefit to making soup in an Instant Pot (or slow cooker, for that matter) is that you don’t have to “babysit”. Hands off cooking is the BEST, especially on a busy weeknight.
Can you freeze coconut carrot ginger soup?
Broth-based soups freeze better than those with coconut milk, but you can freeze this soup if you want to. Coconut milk tends to separate when it thaws out, so the consistency may be a bit different than when you eat the soup fresh.
Before you freeze the soup, make sure that it is completely cool. Then transfer it to freezable Ziploc bags or meal prep containers. The day before you want to serve the soup, just transfer it to a refrigerator so it can thaw.
Grab some glass meal prep bowls if you plan on turning this Instant Pot Carrot Ginger Soup into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Instant Pot Carrot Ginger Soup
- 1 tbsp olive or coconut oil
- 2 lbs carrots, peeled and chopped (about 8-10 carrots)
- 3 yellow onions, chopped
- 4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 tsp orange zest
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup vegetable broth
- 1 (400mL) can full-fat coconut milk
- Chopped chives, for garnish
- Add everything except for chives to Instant Pot in the order in which they are listed. Place lid on Instant Pot and make sure the valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-20 minutes to come to pressure, then pressure cook for 3 minutes.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily.
- Puree mixture with an immersion blender, then serve among bowls with chives or parsley as garnish. Serve and enjoy!