Instant Pot Carrot Ginger Soup
Instant Pot Carrot Ginger Soup
Photo/Styling: Katherine Gillen

A comforting, warm meal does not have to take hours to make. Need proof? Start with this Instant Pot carrot ginger soup. From start to finish, it takes 30 minutes to throw together. It’s also dairy-free and vegan-optional…and pretty damn delicious, if we don’t say so ourselves.

This recipe is very forgiving, so feel free to play with the amounts of ginger and garlic. (We like ours extra gingery.) If you want to make it vegan, use vegetable stock or water instead of chicken stock. The coconut milk added at the end? It’s optional but adds a creaminess that we can’t pass up. And as for toppings, we’re partial to a drizzle of coconut yogurt, hot sauce and lots of freshly ground black pepper.

RELATED: Spicy Lemon-Ginger Chicken Soup

6 to 8 servings

Extra-virgin olive oil, as needed

1 medium onion, chopped

2 garlic cloves, minced

One 1-inch piece fresh ginger, peeled and minced

1 pound carrots, peeled and roughly chopped

Kosher salt and freshly ground black pepper, as needed

32 ounces stock (vegetable or chicken) or water

One 13-ounce can coconut milk

Coconut yogurt and cilantro, for serving (optional)

1. In an Instant Pot, add enough olive oil to coat the bottom of the pot. Select Sauté, and when the oil is hot, add the onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the garlic and ginger, and cook until fragrant, about 2 minutes more.

2. Add the carrots to the Instant Pot, and season with salt and pepper. Stir in the stock. Secure the lid and seal the pressure release valve. Select the Pressure Cook setting at High Pressure and set the cook time to 10 minutes.

3. When the timer goes off, Quick Release the pressure valve, then carefully remove the lid. Using an immersion blender, blend until the soup is smooth and creamy. (Alternatively, or if the inner pot is nonstick, transfer the soup in batches to a blender, using a dish towel to cover the open blender cap to allow steam to release.

4. Once the soup is pureed, stir in the coconut milk and taste for seasoning. Serve with a drizzle of coconut yogurt and cilantro if desired.

Note: If you don’t have an Instant Pot, the soup can be made on the stovetop. Follow step 1 using a saucepan or Dutch oven over medium heat. In step 2, simmer the soup until the carrots are very tender. Blend with an immersion blender or regular blender before stirring in the coconut milk as written.

217 calories

15g fat

17g carbs

6g protein

7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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