Instant Pot Carrot Ginger Soup with Coconut Milk
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.
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.
Recipe Steps
Combine carrots, water or broth, ginger, and minced shallot in the bowl of a 6-quart 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.
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.
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).
Recommended Items
Other Easy Instant Pot Soups You Might Like
- Instant Pot Potato Soup
- Instant Pot Red Lentil Dal
- Instant Pot Vegetable Soup
- Instant Pot Turkey & Sweet Potato Chili
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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PrintInstant Pot Carrot Ginger Soup with Coconut Milk
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 1x
- Diet: Gluten Free
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
- 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
- Combine the carrot chunks, shallots, ginger, and broth in the base of a 6-quart or 8-quart Instant Pot pressure cooker.
- Lock on the lid and set the time to 8 minutes at high pressure.
- When the soup is done cooking, let the pressure come down naturally for about 10 minutes.
- Then, carefully remove the lid and stir in the coconut milk.
- Use a hand-immersion blender to blend the soup until smooth.
- Serve the soup hot.
Notes
- If you use organic carrots, then you don’t need to peel them.
- For vegan or vegetarian, use reduced-sodium vegetable broth instead of chicken broth.
- 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.
- 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).
- 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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One of my fav easy recipes!
★★★★★
Did you really mean 1/4tsp of ginger?
1/4 teaspoon of (loosely packed) freshly grated ginger, yes!
Those rainbow carrots look delicious! I will have to try this. Coconut, lime, and ginger are intriguing flavor combinations.
Hmmm yum! This Instant Pot Carrot Ginger Soup looks sooo delicious. Can’t wait to make this at home!
★★★★★
Oh this sounds so interesting! I will have to try it.
I am seriously going to try this delicious and healthy looking recipe out for sure. Thank you for sharing!
Tried this recipe yesterday. Very easy to make and it was delicious. Glad I doubled the ingredients and have left overs for today.
★★★★★
Great, so glad you liked it, Vanessa!!!