Creamy Carrot Ginger Soup with Coconut Milk made in an Instant Pot. Family-friendly weeknight dinner recipe that is perfect with a bowl of pasta or a sheet pan dinner of roasted vegetables. Just 10 minutes of prep work, dump the ingredients in the Instant Pot and 30 mins later, enjoy a bowl of warm soup.
If your family loves simple soups that require minimal ingredients, Carrot Ginger Soup with Coconut Milk is perfect for you. Made in an Instant Pot, this healthy and nourishing bowl of soup is perfect way to enjoy soup season.
Allergy season (fall or winters) calls for warm soups. Carrot Ginger Soup contains turmeric and loads of Ginger, which helps combat seasonal weather changes. Bonus - It's delicious!
An easy 11 ingredient soup recipe (7 if you exclude basics like stock / water, salt and oil), this is the perfect example of cooking within a stipulated budget and using pantry staples. Perfect for Meatless Mondays!
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The next time you visit farmers market and spot a bunch of fresh juicy carrots, making this soup should be the first thing on your mind.
This recipe can be easily made in a stove top pressure cooker (if you don't have an instant pot). Instructions are covered in the recipe card below.
Ingredients
Carrots - Top and ends removed, Peeled and diced (small cubes). You can use fresh or tender carrots for this recipe as well. Ensure you wash them well and peel the skin to remove any last bits of mud or dirt.
As a variation, Carrots can be roasted (enhances taste and flavors due to caramelization) in an oven or air fryer.
Onion + Garlic + Ginger - The quantity of ginger can be adjusted according to your preference. I am writing this specifically because the quantity might seem too much for some. (refer the recipe card)
My family loves this soup with extra flavors of ginger and don't mind the spicy and earthy tones of this ingredient.
Fresh Garlic can be replaced with garlic powder and the same goes for Onion. You can also substitute onions with shallots, spring onions, scallions or leeks.
Stock - I have used homemade vegetable stock for the soup. When buying store bought stock, opt for a low sodium brand or you could add water.
Spices - Turmeric, Kashmiri Red Chili Powder (substitute with Paprika) and Ground Cumin are used. Once the soup is blended, sprinkle black pepper and serve.
Red chili is an optional ingredient. It is added for mild heat as carrots and Coconut milk are naturally sweet.
How to make Carrot Ginger Soup in Instant Pot
Step 1 and 2 - Switch On Sauté Mode, Add Olive Oil and sauté Onion, Garlic and Ginger. Add peeled and cubed carrots.
Step 3 & 4 - Add Spices (except black pepper powder) and stock.
Step 5 & 6 - Pressure Cook on high for 5 minutes. Allow pressure to release naturally. Takes about 20 minutes approximately.
Step 7 - Checking the doneness for carrots - soft like butter.
Step 8 - Blend the soup. You can use an immersion blender (can be done directly in Instant Pot) or cool and add to a blender jar.
If using a blender jar, always cool the ingredients before pureeing. Do not blend when its hot.
Step 9 - Add coconut milk, black pepper powder, mix and check seasoning, salt (add extra, if required).
The soup is ready to serve.
Vegan Carrot Ginger Soup Recipe
To make the soup Dairy-free or Vegan, I have used Unsweetened Coconut Milk.
If you extract coconut milk at home, use the 1st extract, which is thick.
For a more creamier texture, I would recommend Coconut Cream.
Carrots once blended or pureed are naturally thick and creamy. If you are totally avoiding cream or milk of all sorts, this recipe will still work for you and taste really good.
Other Vegan Options include Cashew Cream or Almond Milk.
Variations
Butternut Squash or Pumpkin - Kabocha Pumpkins or Sugar Pumpkins are ideal candidates for soup besides Butternut Squash or Acorn Squash.
Note - You can add about 2 cups of diced pumpkin / squash for this recipe and increase the quantity of vegetable stock to 3 cups. The pressure cook timings remain same.
Lentils - Healthy plant-based protein and makes a filling one bowl lunch. Great for kids as a wholesome meal of vegetables and lentils (dal).
Note - If using Red Lentils, add 1/2 cup and 3 cups of stock. No change in pressure cook timings.
For 1/2 cup Split Pigeon Peas (Toor Dal or Arhar Dal), the pressure cook timing would be 7 minutes (High) and release the pressure manually after 10 minutes of NPR. Stock quantity would be 3 cups.
Apples - When in season, always combine or add ingredients and create variations. You can use tart apples like Granny Smith or creamy soft ones as well.
Peel and core the apples, roughly chop and add with the rest of the ingredients.
Serving Suggestions
For serving the soup, I have drizzled some coconut milk and thin strips of basil along with a generous sprinkle of fresh black pepper.
You can use herbs like cilantro or scallion greens for garnish.
The husband and I love our soups with SALADS AND BREAD. Occasionally (on weekends), we opt for a bowl of PASTA OR NOODLES.
Below are some of the ways in which we enjoy this delicious Soup.
SALADS - Greek Salad, Vegan Chickpea Salad, Pear Salad with Feta and Walnuts
BREAD - Cloverleaf rolls (eggless yeast rolls), Garlic Knots, Garlic Pull Apart Bread or Focaccia
PASTA / NOODLES - Chilli Garlic Noodles (perfect for winters) and Vegan Pumpkin Sauce Pasta (fall favorite recipe)
Other Soup Recipes
Instant Pot Minestrone Soup - Italian Soup with Pasta, beans and vegetables
Tom Kha Soup - Vegan Thai Coconut Soup
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Instant Pot Carrot Ginger Soup with Coconut Milk
Equipment
- Instant Pot
Ingredients
- 500 grams Carrots 5 carrots or 3 cups diced carrots (peel and dice)
- ½ cup Coconut Milk unsweetened coconut milk used
- ½ cup Onions finely chopped
- 1 ½ tablespoon Ginger finely chopped
- 1 tablespoon Garlic finely chopped
- 1 teaspoon Turmeric powder
- ½ teaspoon Kashmiri Red chilli powder or substitute with paprika
- ½ teaspoon Ground Cumin
- 2 ½ cups Vegetable Stock
- ½ tsp Black Pepper Powder
- Salt to taste
Instructions
- Switch On Sauté Mode, Add Olive Oil and sauté Onion, Garlic and Ginger. Add peeled and cubed carrots.
- Switch on Sauté Mode of Instant Pot. Once it displays HOT or ON, add olive oil.
- Add finely chopped onions, garlic and ginger. Sauté well for a couple of minutes.
- Now add the diced carrots, turmeric, ground cumin and red chili powder. Mix well and add vegetable stock. Cancel Sauté Mode.
- Cover the Instant Pot Lid, Pressure Cook on HIGH for 5 minutes. After 5 minutes, allow natural pressure release (approximately 20 minutes).
- After the pressure is released, open the Instant Pot.
- Using an immersion blender, blend the soup. Note - You can also use a blender jar to puree the soup. Ensure it is completely cool before blending.
- Add the coconut milk and black pepper powder. Mix and check seasoning, add extra, if required.
- Serve immediately or transfer the soup to a container, allow it to cool before storing in the refrigerator or freezer.
Notes
- While the cook time for this recipe takes 5 minutes, allow natural pressure release, which takes approximately 20 minutes. If you are in a hurry, allow atleast 10 minutes of natural pressure release before releasing the pressure manually.
- 5 servings of the soup refers to 5 cups (1 cup is 250 ml). This is good enough for a family of 2 for a couple of days (under refrigeration). Recipe can be easily doubled.
- Stove Top Pressure Cooker Instructions - Follow all the steps given in instructions above and use 3 cups of stock. The soup will need 1 whistle and 10 mins cook time on low heat. Allow natural pressure release before opening the lid and pureeing the soup.
- Leftovers and Storage - Allow the soup to cool completely before transferring to an airtight container or pyrex glass containers, zip lock bags. The soup can be re-heated on a stove top or microwave. You can freeze portions to thaw and use later. Frozen soup stays fresh for couple of months. Under refrigeration, this soup last for 3 - 4 days. If you find the soup consistency to be quite thick after a couple of days, add hot water and dilute it a bit.
- The soup uses unsweetened coconut milk which can be substituted with cashew cream (blend soaked cashews with warm water to a cream consistency). If you are not looking for a Vegan Recipe, use Dairy Cream.
- The Recipe is Gluten Free and Vegan.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Another awesome recipe Vidya! I made this today and it's definitely a keeper! I used 1kg carrots as I had a ton in the fridge. It turned out perfectly. It has all our favourite spices and extra ginger. Just the way we like it. Thank you again for sharing your recipes with us.
I am glad the recipe worked for you and thank you for sharing your feedback.
Tried this, simple and yummy recipe. Thanks for sharing.
thank you for sharing feedback and glad you liked the soup.