Name: Instant Pot Carrot Ginger Soup (Vegan) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons ginger, grated or finely chopped; 5 cups carrots, peeled and chopped; 4 cups vegetable broth; 3/4 teaspoons salt; 1/2 teaspoon pepper; 1 teaspoon dried thyme; 13.5 oz (400 mL) full-fat coconut milk; Juice of 1/2 lime

Description

This creamy and comforting Instant Pot Carrot Ginger Soup is a flavorful vegan recipe that combines the natural sweetness of carrots with the zing of fresh ginger. Prepared quickly using the Instant Pot, this soup is velvety, nutritious, and perfect for any season. Coconut milk adds richness without dairy, and a hint of lime juice brightens the flavors.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 tablespoons ginger, grated or finely chopped
5 cups carrots, peeled and chopped

Liquids & Seasonings

4 cups vegetable broth
3/4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried thyme
13.5 oz (400 mL) full-fat coconut milk
Juice of 1/2 lime

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Instructions

Sauté the Onion: Turn on the Instant Pot to the sauté function and heat the olive oil. Add the chopped onion and cook, stirring occasionally, until translucent, which should take about 3-4 minutes.
Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot. Sauté for an additional minute until fragrant, stirring constantly to prevent burning.
Combine Ingredients and Pressure Cook: Stir in the peeled and chopped carrots, vegetable broth, salt, pepper, and dried thyme. Secure the Instant Pot lid and ensure the valve is set to sealing. Cook on high pressure for 5 minutes.
Release Pressure: Allow the Instant Pot to naturally release pressure for 10 minutes after cooking. Then, carefully perform a quick release for any remaining pressure before opening the lid.
Blend the Soup: Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a stand blender and puree until velvety.
Add Coconut Milk and Lime Juice: Stir in the full-fat coconut milk and the juice of half a lime to add creaminess and brightness. Mix well and adjust seasoning if necessary before serving.

Notes

Use full-fat coconut milk for the creamiest texture.
For a thinner soup, add more vegetable broth or water when blending.
Fresh ginger provides the best flavor, but ground ginger can be substituted in a pinch (use about 1 teaspoon).
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
This soup freezes well for up to 3 months; thaw overnight before reheating.