Go Back
–+ servings
A bowl of creamy soup garnished with chopped herbs, flatbread pieces, and a swirl of cream, with a spoonful of soup being lifted above the bowl.

30-Minute Instant Pot Carrot Ginger Soup

Author: Jessica Haggard
Get ready to obsess over this Instant Pot carrot ginger soup! Made in just 30 minutes from start to finish, it’s a naturally vibrant and seriously delicious soup that’s for lunch, dinner, or meal prep.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 137 kcal

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.
Serve: Pair with a slice of crusty bread, garlic bread, a handful of crackers, or a fresh green salad on the side. Enjoy as a starter or side to a heartier main dish, whether that’s chicken, fish, or a plant-based protein. 
Store: Store cooled carrot ginger soup in an airtight container in the fridge for 4 to 5 days, or freeze for up to 1 month. Gently reheat on the stovetop, adding a splash of broth if it has thickened, and add garnishes just before serving.

Nutrition

Calories: 137kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 696mgPotassium: 324mgFiber: 3gSugar: 5gVitamin A: 10578IUVitamin C: 4mgCalcium: 43mgIron: 2mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.