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Instant Pot Carrot Ginger Soup
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5 from 1 vote

Instant Pot Carrot Ginger Soup

This Instant Pot Carrot Ginger Soup is a quick 30-minute vegan soup recipe made creamy with coconut milk - it's so nutritious and has the perfect velvety texture!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: Thai
Keyword: Instant Pot Soup
Servings: 6 servings
Calories: 244kcal


  • 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!


Calories: 244kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 164mg | Potassium: 471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13700IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 1.4mg