Instant Pot Carrot Ginger Soup (Vegan)
Warm up with a bowl of creamy Instant Pot carrot ginger soup (vegan)! This delightful soup is perfect for chilly evenings or as a nourishing lunch option. With its vibrant flavors from fresh carrots and ginger, combined with creamy coconut milk, it’s not only easy to prepare but also incredibly satisfying. Whether you’re hosting a cozy dinner or simply treating yourself, this soup suits any occasion and stands out with its unique blend of ingredients.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 25 minutes, making it perfect for busy weeknights.
- Deliciously Creamy: The addition of coconut milk provides a rich texture without any dairy, keeping it vegan-friendly.
- Nutrient-Packed: Packed with vitamins from the carrots and healthy fats from the coconut milk, this soup is both flavorful and nutritious.
- Versatile Serving Options: Enjoy it as a starter, main course, or even freeze leftovers for later meals.
Tools and Preparation
To make your cooking experience smooth and enjoyable, having the right tools on hand is essential. Below are the necessary tools to prepare your Instant Pot carrot ginger soup.
Essential Tools and Equipment
- Instant Pot
- Cutting board
- Knife
- Immersion blender (or stand blender)
- Measuring spoons
Importance of Each Tool
- Instant Pot: This handy appliance speeds up cooking time and locks in flavors, ensuring your soup comes out perfectly every time.
- Immersion Blender: Blending directly in the pot saves time on cleanup while achieving a smooth consistency.
Ingredients
Ingredients:
– 1 tablespoon olive oil
– 1 onion (chopped)
– 2 cloves garlic (minced)
– 2 tablespoons ginger (grated or finely chopped)
– 5 cups carrots (peeled & chopped)
– 4 cups vegetable broth
– 3/4 teaspoons salt
– 1/2 teaspoon pepper
– 1 teaspoon dried thyme leaves
– 13.5 oz coconut milk (400 mL; full fat works best)
– 1/2 lime (juiced)
How to Make Instant Pot Carrot Ginger Soup (Vegan)
Step 1: Sauté Onions
Select the sauté function of the Instant Pot. Add olive oil and chopped onion to the inner pot. Cook for about 5–6 minutes until onions are softened and translucent.
Step 2: Add Garlic and Ginger
Add minced garlic and grated ginger to the pot. Cook for an additional 1–2 minutes, allowing their flavors to meld together. Turn off the sauté function after this step.
Step 3: Combine Ingredients
Add peeled and chopped carrots, vegetable broth, salt, pepper, and dried thyme leaves into the inner pot. Stir well to combine all ingredients thoroughly.
Step 4: Pressure Cook
Put the lid on your Instant Pot. Ensure that the vent is set to ‘sealed.’ Cook on manual high pressure for 5 minutes.
Step 5: Release Pressure
Once the timer beeps, allow the pot to sit for ten minutes for natural pressure release before carefully releasing any remaining pressure.
Step 6: Blend Soup
Using an immersion blender, blend until smooth directly in the pot. Alternatively, you can carefully transfer portions to a stand blender to puree in batches.
Step 7: Finish with Coconut Milk and Lime Juice
Stir in full-fat coconut milk and freshly squeezed lime juice. Mix well until everything is combined. Enjoy your delicious Instant Pot carrot ginger soup!
This recipe serves about 4–6 people and takes only about 10 minutes of prep time followed by just 15 minutes of cook time. Enjoy this comforting dish that fits perfectly into various dietary needs!
How to Serve Instant Pot Carrot Ginger Soup (Vegan)
Serving your Instant Pot carrot ginger soup is as delightful as making it. This creamy, vibrant soup pairs well with a variety of accompaniments that enhance its flavors and textures.
With Crusty Bread
- A slice of fresh, crusty bread complements the soup’s creaminess, allowing you to soak up every last drop.
Topped with Fresh Herbs
- Garnish with chopped cilantro or parsley for a burst of color and freshness that brightens the dish.
Add a Squeeze of Lime
- A drizzle of fresh lime juice adds an extra zing that elevates the flavor profile of your soup.
With Coconut Cream
- A dollop of coconut cream on top adds richness and a beautiful presentation, enhancing the vegan aspect of this dish.
Serve with a Salad
- Pairing your soup with a light salad provides a refreshing contrast. Consider arugula or spinach salads with citrus vinaigrette.
Accompanied by Rice
- Serve over steamed rice for a heartier meal. Brown rice or jasmine rice works particularly well.
How to Perfect Instant Pot Carrot Ginger Soup (Vegan)
Making the perfect Instant Pot carrot ginger soup takes practice. Here are some tips to elevate your cooking experience.
- Use fresh ingredients: Fresh carrots and ginger yield better flavors compared to dried alternatives, ensuring your soup is vibrant.
- Adjust seasoning: Taste before serving and adjust salt and pepper according to your preference; spices can vary in intensity.
- Blend thoroughly: For an ultra-smooth texture, blend until completely smooth, using an immersion blender or stand blender.
- Experiment with spices: Try adding cumin or curry powder for added warmth and complexity in flavor.
- Cool before freezing: If you plan to freeze leftovers, allow the soup to cool completely before transferring it to airtight containers.
- Store properly: Keep any leftovers in the refrigerator for up to three days or freeze for longer storage.
Best Side Dishes for Instant Pot Carrot Ginger Soup (Vegan)
Pairing side dishes with your Instant Pot carrot ginger soup can create a satisfying meal. Here are some excellent options to consider:
- Garlic Bread: Perfectly toasted garlic bread makes for an easy and delicious dipper for your soup.
- Quinoa Salad: A light quinoa salad with veggies adds texture and nutrients alongside the creamy soup.
- Roasted Vegetables: Seasonal roasted vegetables provide both flavor and nutrition, enhancing your meal’s appeal.
- Hummus & Veggies: A plate of hummus served with crunchy veggies offers a fun appetizer before enjoying the main dish.
- Chickpea Salad: A refreshing chickpea salad brings protein and additional fiber, rounding out the meal nicely.
- Vegan Cheese Platter: An assortment of vegan cheeses paired with fruits can be an elegant starter alongside your soup.
Common Mistakes to Avoid
When making Instant Pot carrot ginger soup, it’s easy to overlook a few key details. Here are some common mistakes to keep in mind:
-
Skipping the sauté step: This step builds flavor by cooking the onions and garlic first. Always sauté them until soft for a richer taste.
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Not measuring ingredients accurately: Too much or too little of an ingredient can change the soup’s texture and flavor. Use proper measuring tools for best results.
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Ignoring the natural pressure release: Allowing the soup to sit after cooking enhances its flavor. Don’t rush this step; it’s crucial for perfect consistency.
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Using low-quality broth: The broth is a main component of your soup’s flavor. Opt for a high-quality vegetable broth for a more delicious outcome.
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Over-blending the soup: While you want a smooth texture, over-blending can make it too thin. Blend just until smooth for the best consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will last up to 4 days in the fridge.
Freezing Instant Pot Carrot Ginger Soup (Vegan)
- Use freezer-safe containers or bags.
- The soup can be frozen for up to 3 months.
Reheating Instant Pot Carrot Ginger Soup (Vegan)
- Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish and cover. Heat until warmed through.
- Microwave: Transfer soup to a microwave-safe bowl and heat in short intervals, stirring in between.
- Stovetop: Heat over medium-low heat, stirring frequently until warmed through.
Frequently Asked Questions
Here are some common questions about Instant Pot carrot ginger soup that might help you.
Can I use fresh ginger instead of powdered ginger?
Yes, fresh ginger is ideal for this recipe as it provides vibrant flavor and aroma. Grate or finely chop it before adding.
How can I customize my Instant Pot Carrot Ginger Soup (Vegan)?
You can add other vegetables like sweet potatoes or bell peppers for additional flavors. Experiment with different spices too!
Is this soup gluten-free?
Absolutely! This Instant Pot carrot ginger soup is naturally gluten-free since all ingredients are gluten-free.
Can I make this recipe without coconut milk?
Yes, you can substitute coconut milk with cashew cream or almond milk, but this may alter the creaminess slightly.
Final Thoughts
This Instant Pot carrot ginger soup is not only comforting but also incredibly versatile! You can easily customize it with various spices or vegetables to suit your taste preferences. Try it today and enjoy a warm bowl full of goodness!
Instant Pot Carrot Ginger Soup (Vegan)
- Total Time: 25 minutes
- Yield: Serves about 4–6 people 1x
Description
Warm up with a bowl of Instant Pot Carrot Ginger Soup, a vegan delight that’s perfect for chilly evenings or as a nourishing lunch option. This vibrant soup combines the natural sweetness of fresh carrots with the zesty warmth of ginger, all blended into a creamy texture thanks to coconut milk. Quick to prepare, this satisfying dish is ideal for busy weeknights or cozy gatherings. Serve it as a starter, main course, or freeze leftovers for later enjoyment—its versatility shines in every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated or finely chopped)
- 5 cups carrots (peeled & chopped)
- 4 cups vegetable broth
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 13.5 oz coconut milk (400 mL; full fat works best)
- 1/2 lime (juiced)
Instructions
- Sauté chopped onion in olive oil in the Instant Pot for 5–6 minutes until softened.
- Add minced garlic and grated ginger; cook for 1–2 minutes.
- Stir in chopped carrots, vegetable broth, salt, pepper, and dried thyme.
- Seal the pot and cook on manual high pressure for 5 minutes.
- Allow natural pressure release for 10 minutes before releasing any remaining pressure.
- Blend the soup until smooth using an immersion blender or stand blender.
- Stir in coconut milk and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
