Instant Pot Carrot Ginger Soup Recipe
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Get ready to obsess over this Instant Pot carrot ginger soup! Sweet carrots, warm ginger, and creamy coconut milk come together to make the perfect cozy bowl perfect for fall, or anytime you need a little cozy pick-me-up. It’s a vibrant, velvety smooth, and seriously comforting soup you can whip up in just 30 minutes.
As much as I love my slow cooker soups like broccoli cheddar soup and potato and leek soup, there are days when I need something on the table fast. Enter Instant Pot carrot ginger soup. It comes together quickly and makes a pleasing light side to any meal, particularly seasonal fall and winter meals.
The carrots bring a natural sweetness while the ginger adds a lively heat that lingers just enough to keep you coming back for more. It’s light but filling, perfect as a starter for dinner parties, a wholesome weekday lunch, or a nourishing reset after heavier meals.
Why You’ll Love This Recipe
- 5-minute prep
- Cozy fall flavors
- Serves a crowd: A batch serves up to 6. Easily double or triple the recipe if needed.
- Perfect for any occasion: Enjoy as a light lunch, cozy dinner side, or party starter.
- Customizable: Easily make this soup your own by adding spices, mix-ins, or toppings to suit your taste.
- Great for meal prep: This soup keeps really well, making it an easy option for ready-to-go lunches or dinners on busy days.
How to Make Instant Pot Carrot Ginger Soup
You’ll need just a few simple ingredients and about 30 minutes from start to finish to make this creamy, dreamy soup. The process is as easy as sautéing the aromatics, pressure cooking the carrots, then blending everything into a smooth, creamy soup. Top with a drizzle of coconut milk and fresh herbs for the ultimate comfort dish with a refreshing twist!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Olive oil: A mild olive oil works best so it doesn’t overpower the flavor of the carrots and ginger.
- Onion
- Garlic cloves
- Fresh ginger
- Carrots: Choose firm, medium-sized carrots with a deep orange color. Younger carrots tend to be sweeter, while very large or older ones can taste more woody. The fresher they are, the sweeter your soup will be.
- Chicken broth: Low-sodium broth gives you better control over the seasoning.
- Salt and black pepper
- Coconut milk: Full-fat coconut milk creates a richer, creamier texture with a smooth finish.
- Fresh cilantro: I use cilantro as a bright, fresh garnish that helps lift the flavors of the soup.
Step-By-Step Instructions
Making carrot ginger soup in an Instant Pot couldn’t be easier. With just 5 minutes of prep and a few quick steps, you get to enjoy this kid-approved, family-friendly side in no time. Here’s how to do it, step by step:
Step 1: Sauté the aromatics
Set the Instant Pot to Sauté mode. Heat olive oil, then add onion and cook for 2 to 3 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
Step 2: Add the carrots
Add chopped carrots, broth, salt, and pepper. Stir to combine.
Step 3: Pressure cook
Secure the lid and set the Instant Pot to Manual (High Pressure) for 10 minutes. Quick release the pressure once the cooking time is done.
Step 4: Puree
Use an immersion blender to puree the soup until smooth. Alternatively to an immersion blender, transfer to a regular standing blender in batches and blend until creamy. Keep the lid cracked, just resting over the opening but not sealed so the heat can escape and not build up pressure in the container.
Step 5: Stir in coconut milk
Stir in coconut milk. Adjust seasoning if needed.
Step 6: Garnish
Stir in coconut milk before serving warm. Reserve a little to drizzle for garnish along with fresh whole or minced cilantro leaves.
Substitutions
Between your pantry and the fridge, there’s a good chance you already have everything on hand to make this recipe. If that’s not the case or you prefer to use alternative ingredients, here are my recommendations:
- Olive oil: Swap with avocado oil or butter.
- Onion: Substitute with shallots, leeks, or scallions.
- Garlic cloves: Use roasted garlic for a milder, sweeter taste, or garlic powder in a pinch.
- Fresh ginger: Use ground ginger instead.
- Chicken broth: Switch it up with vegetable broth, or homemade stock (water + bouillon).
- Coconut milk: Replace with heavy cream, cashew cream, or unsweetened oat milk.
- Fresh cilantro: Swap with fresh parsley, basil, or mint.
Expert Tips
- Cut carrots evenly: Chop the carrots into similar sizes so they cook at the same rate. Uneven pieces can leave some too soft and others undercooked.
- Quick release carefully: When releasing pressure, do it in short bursts at first to prevent hot steam from spraying out. This keeps your kitchen (and your hands) safe.
- Adjust thickness: If the soup feels too thick after blending, stir in a splash of broth until it’s just right. If it’s too thin, simmer for a few minutes to reduce.
- Make it your own: Add spices like curry powder, cumin, or turmeric, or a pinch of red pepper flakes or cayenne, or a drizzle of chili oil for a spicy kick. You can also toss in a diced apple or sweet potato with the carrots for a subtle sweetness.
- Enhance with toppings: Roasted chickpeas, toasted pumpkin seeds, croutons, microgreens, crumbled feta, a drizzle of honey, or a dollop of Greek yogurt or sour cream all make great toppings for the soup.
- Brighten at the end: Finish with a squeeze of fresh lime or lemon if you like. This simple touch really brightens the flavors and keeps the soup light and refreshing.
How to Store This Recipe
Store the cooled carrot ginger soup in an airtight container in the fridge for 4 to 5 days, or freeze for up to 1 month, leaving space for expansion. Gently reheat on the stovetop, adding a splash of broth if it has thickened, and add a swirl of coconut milk and fresh cilantro just before serving.
What to Serve with Instant Pot Carrot Ginger Soup
Instant Pot carrot ginger soup is one of those dishes that plays well with just about anything. You can keep it simple with a slice of crusty bread, garlic bread, a handful of crackers, or a fresh green salad on the side.
It also works beautifully as a starter or side to a heartier main dish, whether that’s chicken, fish, or a plant-based protein. We love it with herb-crusted chicken, honey-mustard salmon, rump roast, or roasted turkey.
More Easy Side Dishes To Try
- Honey-glazed carrots
- Roasted green beans
- Broccoli casserole
- Cranberry chicken salad
- Black bean salad
30-Minute Instant Pot Carrot Ginger Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 pound carrots peeled and sliced
- 3 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup coconut milk reserving some for garnish
- 6 sprigs cilantro for garnish
Instructions
- Set the Instant Pot to Sauté mode. Heat olive oil, then add onion and cook for 2-3 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
- Add chopped carrots, broth, salt, and pepper. Stir to combine.
- Secure the lid and set the Instant Pot to Manual (High Pressure) for 10 minutes. Quick release the pressure once the cooking time is done.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk. Adjust seasoning if needed.
- Stir in coconut milk before serving warm. Reserve a little to drizzle for garnish along with fresh whole or minced cilantro leaves.
Notes
- Chop the carrots into similar sizes so they cook evenly and at the same rate.
- When releasing pressure in the Instant Pot, do it in short bursts at first to prevent hot steam from spraying out.
- If the soup feels too thick, stir in a splash of broth until it’s just right. If it’s too thin, simmer for a few minutes to reduce.
- Add extra flavor and a spicy kick to your soup with spices, a pinch of red pepper flakes or cayenne, or a drizzle of chili oil.
- Enhance with toppings like chickpeas, pumpkin seeds, croutons, microgreens, cheese, honey, Greek yogurt or sour cream.
- Optional, but a squeeze of fresh lime or lemon just before serving lifts all the flavors and keeps the soup from tasting too heavy.
