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Carrot Ginger Soup with Coconut Milk
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5 from 1 vote

Instant Pot Carrot Ginger Soup with Coconut Milk

Creamy Carrot Ginger Soup with Coconut Milk made in an Instant Pot. Family-friendly weeknight dinner recipe. Vegan + Gluten Free Soup recipe
Course Appetizer, Soup
Cuisine American
Keyword Carrot ginger soup, carrot ginger soup with coconut milk, carrot Recipes, vegan carrot ginger soup
Prep Time 15 minutes
Cook Time 5 minutes
20 minutes
Total Time 40 minutes
Servings 5 servings
Author Vidya Narayan

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

  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. The Recipe is Gluten Free and Vegan.