This Instant Pot Carrot Ginger Soup is a quick and easy vegan soup recipe made with creamy coconut milk that’s super nutritious!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like coconut or canola oil.
- Carrots – the carrots are the star of this recipe but you can also turn this soup into parsnip ginger or squash ginger soup.
- Yellow onions – white onions or shallots would also work in this recipe.
- Garlic – use freshly minced or jarred minced garlic.
- Fresh ginger – in a pinch, you can try using a pit of ginger powder instead.
- Orange zest – if you don’t have any orange zest, swap out for some lemon zest or a bit of orange juice.
- Salt – to taste.
- Pepper – to taste.
- Vegetable broth – you can use chicken broth but it will make this recipe non-vegan. Dissolving a vegetable bouillon cube in boiling water will also work.
- Full-fat coconut milk – feel free to swap out for low-fat coconut milk, just keep in mind your soup won’t be as creamy.
- Chives – green onions would also work or you can leave this garnish off altogether.
How to make carrot ginger soup in the Instant Pot
- Add everything but the chives to the Instant Pot in order.
- Cook on high pressure for 3 minutes.
- Do a quick release of the pressure.
- Puree the soup with an immersion blender.
- Serve, garnish with chives and dig in!
Making it on the stovetop
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.
Frequently Asked Questions
This recipe has 244 calories per serving so it’s a great low-calorie lunch or dinner option.
Yes! To make this 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, paleo and Whole30-compliant.
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 is to puree 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.
Storing and reheating
Store this soup in the fridge for 3 to 5 days in glass bowls or even mason jars. When you’re ready to enjoy your soup, you can reheat it in the microwave for a couple of minutes or bring it to a simmer on the stovetop over low heat. Garnish with fresh chives and enjoy!
Can you freeze 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 and store it in the freezer for up to 3 months. The day before you want to serve the soup, just transfer it to a refrigerator so it can thaw.
More Instant Pot soup recipes
Meal prep tools for this recipe
- 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 {Vegan}
Ingredients
- 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
Instructions
- 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!
