This Instant Pot Carrot Soup is warm, hearty, and flavoured with spicy ginger and creamy coconut. It’s healthy, made with only a few ingredients, and it’s so easy to make!
Estimated reading time: 7 minutes
There’s almost nothing better than a good veggie-packed soup in the fall, and this Instant Pot Carrot soup is one of our family’s favourite soups! Our original Creamy Carrot Ginger Soup recipe is a reader favourite so we knew we had to make an Instant Pot version for all our readers who enjoy using their Instant Pot.
This time of year when the kids are back to school and life gets busy again, We love using our Instant Pot to get a quick and easy lunch or dinner on the table for our hungry people and this soup never disappoints. This recipe is only a few ingredients and is on the table in 35 minutes!
Using fresh ginger in recipes can be a challenge! It doesn’t often grate well and it can get kind of clumpy and be hard to distribute throughout a mixture. We have a special trick we love to use that makes including fresh ginger in your recipes SO easy!
Add some fresh ginger to a freezer-safe bag or container and place it in your freezer. Once it’s frozen, it’s SO easy to grate with a microplane zester or fine grater. Frozen ginger lasts in the freezer for up to one year, making it a great way to save money and keep fresh ginger on hand for whenever you need it!
- Use a good quality cooking oil
- Preheat the instant pot- it is best to start with the pot preheated for even cooking
- Dice ingredients the same size- the ingredients cook more evenly when they are the same size and the vegetables keep their flavour.
- Season- add the spices desired
- Stir- Stirring releases the sugars for caramelization and prevents burning
Our most used Instant Pot is the 8-Quart Instant Pot Duo (paid link) because we’re feeding a family (and we like having leftovers for the next day), but we test all our Instant Pot Recipes in the 6-Quart Instant Pot Duo (paid link) as well so you can be sure they’ll work for you too! If you’re looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE!
One of the most important pieces of kitchen equipment when it comes to making creamy soups is a blender. Not all blenders are created equally – a high-power blender will give your blended soups the creamiest and smoothest result, but they’ve got a high price tag. An immersion blender is a great tool to have on hand for making creamy soups and best of all, it creates fewer dishes than a traditional blender. Here’s a list of our favourite blender options for making homemade blended soups, at different price points (paid links):
- Our favourite KitchenAid hand-held Immersion Blender
- Our trusty KitchenAid Countertop Blender
- Our favourite high-powered Blendtec Blender that we use almost daily
- Our new favourite portable Ninja blender
- We’ve also used this high-powered Vitamix Blender and would recommend it for all kind of pureed recipes like soups and smoothies
You will also need these items in your kitchen to make this Carrot Ginger Soup Instant Pot recipe (paid links):
- a large soup pot
- a chopping board
- a chef’s knife
- a microplane zester
- measuring cups and spoons
- liquid measuring cups
- a soup ladle
- cooking utensils
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You’ll need these ingredients on hand to make this carrot soup recipe (paid links):
- 2 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic finely minced
- 2 tablespoons grated fresh ginger
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 20-25 small carrots chopped (about 8 cups chopped carrots)
- 3 cups vegetable stock
- 1 cup full fat coconut milk (use light coconut milk, if desired)
- extra coconut milk and fresh chives for serving optional
- Curry Carrot Ginger- add curry powder or paste into the pot and garnish the soup with fresh cilantro and a splash of lime.
- Sweet potato addition- add sweet potatoes to this recipe for a sweeter and heartier soup.
- Coconut- Follow the recipe as is and garnish the soup with toasted coconut.
- Thai Flavour- add in a dash of red curry paste and basil to the pot and serve with a drizzle of soy sauce and chopped nuts.
Time needed: 35 minutes
Follow these steps to make this delicious carrot soup recipe!
- Sauté first.
Turn on the sauté setting on your instant pot. Sauté the onions, garlic and ginger first.
- Cook.
Throw in the rest of the ingredients, Seal the lid and pressure cook for 12-15 minutes.
- Add in coconut milk and puree.
Manually release pressure, stir in the coconut milk and puree.
- Serve.
Serve this creamy carrot soup with extra coconut milk and chives (optional).
Can I use ground ginger instead of fresh ginger?
Yes, you can use ground ginger if you don’t have fresh ginger on hand. Start with a smaller amount (about 1/2 teaspoon) and adjust to taste. Ground ginger is more concentrated in flavour than fresh ginger, so using a smaller amount is very important.
Can I make this Instant Pot Carrot Ginger Soup ahead of time?
Yes! Feel free to make this soup ahead of time. This makes a great recipe for meal prep. Be sure to store it in an airtight container.
Can I make this recipe in a slow cooker instead?
Yes! For a slow cooker version of this recipe, try our Slow Cooker Carrot Ginger Soup recipe!
Can I freeze this carrot soup?
Yes, store the soup in airtight containers in the fridge for 4 days and in the freezer for up to 6 months.
Why is it important to sauté ingredients first?
Sautéing the onion, garlic and ginger is the first step in the cooking process. It brings out the natural sweetness and caramelizes the sugars to give the soup a richer taste.
We hope you love this delicious soup as much as we do! Let us know in the comments below, what’s your favourite fall soup recipe? We’d love to know!
MORE DELICIOUS RECIPES
Watch the video below to see exactly how we make this recipe. You can find more delicious recipe videos on our YouTube channel.
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Instant Pot Creamy Carrot Ginger Soup
Recipe: Equipment
Recipe: Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic finely minced
- 2 tablespoons grated fresh ginger
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 20-25 small carrots chopped (about 8 cups chopped carrots)
- 3 cups vegetable stock
- 1 cup full fat coconut milk (use light coconut milk, if desired)
- extra coconut milk and fresh chives for serving optional
Recipe: Instructions
- Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, garlic, ginger, pepper and salt.
- Saute for about 4-5 minutes, until the onions are soft and become translucent. Alternatively, you can skip the saute step to save time and simply add all the ingredients together.
- Add the carrots and stir everything together well.
- Add the vegetable stock.
- Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
- Cook for 12 minutes on "Pressure Cook".
- When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
- When the pressure has released, open the lid, add the coconut milk and blend with an immersion blender.
- Serve while hot with a drizzle of extra coconut milk and some fresh chives (optional).
Recipe: Notes
Storage instructions
This recipe freezes well and makes a great soup for meal prep. Simply store it in airtight containers in the fridge for up to 4 daysFreezer Instructions
You can freeze this soup in freezer safe containers for up to 6 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.