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
Scale
- 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