This Instant Pot Carrot Ginger Soup is a healthy and delicious recipe made with creamy coconut milk. This dairy-free soup recipe has just five ingredients and is ready in 40 minutes.

Contents hide
1 Recipe Steps
2 Pro Tips
3 Recommended Items
4 Other Easy Instant Pot Soups You Might Like
5 Instant Pot Carrot Ginger Soup with Coconut Milk
bowl of carrot ginger soup topped with sesame seeds and fresh cilantro

I don’t know about you, but I always have a bag of carrots in my crisper drawer. Even when I get to the point where I am all out of fresh lettuce and other vegetables, there is always that stand-by bag of carrots waiting to be used.

If this is you too, then I suggest you consider making this Instant Pot Carrot Ginger Soup! This is one of my easy lunch staple recipes, and it’s a great way to use up those ignored carrots. I used chicken broth to help increase the protein content of the soup, but you can use vegetable broth to make this recipe vegan or vegetarian.

Made in the Instant Pot, this recipe takes just about 40 minutes from start to finish. Best of all, you only need five ingredients.

photo with labeled ingredients for instant pot carrot ginger soup

Recipe Steps

Combine carrots, water or broth, ginger, and minced shallot in the bowl of a 6-quart Instant Pot pressure cooker.

ingredients for carrot ginger soup in the base of an instant pot pressure cooker

Lock on the lid and set the valve to sealed. Push the pressure cooker button and set the time to 6 minutes.

coconut milk stirred into cooked carrot ginger soup

When the soup is done cooking, use the quick-release or natural-release method to remove the lid.

Use a hand-immersion blender to blend the soup until smooth.

carrot ginger soup blended with a hand-immersion blender

Pro Tips

  • If you use organic carrots, you don’t have to peel them.
  • You can always use a 1/4 teaspoon of ground ginger if you don’t have fresh ginger on hand.
  • If you want even more flavor, add some crumbled, cooked bacon on top of the soup just before serving (skip this step for vegan or vegetarian).
  • If you don’t have a hand-immersion blender, you can also transfer the soup to a regular blender. Just be very careful about blending hot liquids (I always put a towel over the top of the blender in case there are any splashes).

Other Easy Instant Pot Soups You Might Like

carrot soup served in a white bowl topped with sesame seeds

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of instant pot carrot ginger soup on a table with carrots and a spoon

Instant Pot Carrot Ginger Soup with Coconut Milk

★★★★★

5 from 3 reviews
Print Recipe

Description

This Instant Pot Carrot Ginger Soup is a healthy and delicious recipe made with creamy coconut milk. This dairy-free soup recipe has just five ingredients and is ready in 40 minutes.

Ingredients

Scale
  • 1 pounds carrots, rinsed and patted dry, and cut into large chunks
  • 2 shallots or 1/2 onion, chopped
  • 1 1-inch piece of fresh ginger, skin removed and minced
  • 2 cups reduced-sodium chicken broth (use vegetable broth for vegetarian)
  • 3/4 cup full-fat canned coconut milk

Instructions

  1. Combine the carrot chunks, shallots, ginger, and broth in the base of a 6-quart or 8-quart Instant Pot pressure cooker.
  2. Lock on the lid and set the time to 8 minutes at high pressure.
  3. When the soup is done cooking, let the pressure come down naturally for about 10 minutes.
  4. Then, carefully remove the lid and stir in the coconut milk.
  5. Use a hand-immersion blender to blend the soup until smooth. 
  6. Serve the soup hot.

Notes

  1. If you use organic carrots, then you don’t need to peel them.
  2. For vegan or vegetarian, use reduced-sodium vegetable broth instead of chicken broth. 
  3. You can always use a 1/4 teaspoon of ground ginger if you don’t have fresh ginger on hand.
  4. If you want even more flavor, add some crumbled, cooked bacon on top of the soup just before serving.
  5. If you don’t have a hand-immersion blender, you can also transfer the soup to a regular blender. Just be very careful about blending hot liquids (I always put a towel over the top of the blender in case there are any splashes).
  6. STOVETOP DIRECTIONS: combine the carrots, broth, ginger, and shallot in a stockpot. Bring to a boil and then reduce the heat and simmer for 20 minutes, stirring occasionally. Once the carrots are fork-tender, turn off the heat and use a hand-immersion blender to puree the soup. Stir in the coconut milk and serve hot.
  • Category: Soup
  • Method: pressure cooker, instant pot
  • Cuisine: American

Keywords: carrot soup with coconut milk, carrot ginger soup

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