If you’re craving a vibrant, cozy bowl that feels like a warm hug, this Instant Pot Carrot Ginger Soup (Vegan) Recipe is about to become your new favorite. With the natural sweetness of tender carrots paired beautifully with the spicy zing of fresh ginger, this soup is a wonderful balance of flavors and textures that’s both nourishing and delightfully creamy thanks to coconut milk. It’s simple to make, packed with wholesome ingredients, and perfectly suited for any season when you want something healthy, comforting, and totally satisfying in a flash.
Ingredients You’ll Need
Every ingredient in this Instant Pot Carrot Ginger Soup (Vegan) Recipe plays a starring role. From aromatic garlic and onion that create a savory base, to the creamy coconut milk that adds a luscious texture, each component is essential. Plus, the bright lime juice at the end adds that refreshing pop of flavor that ties it all together beautifully.
- Olive oil: Provides a rich, fruity foundation for sautéing the aromatics.
- Onion (chopped): Adds depth and sweetness as it cooks.
- Garlic (minced): Brings a subtle pungency that awakens the soup’s flavor.
- Ginger (grated or finely chopped): Offers a lively, warming spice that pairs perfectly with carrots.
- Carrots (peeled & chopped): The star ingredient, contributing natural sweetness and vibrant color.
- Vegetable broth: Creates a light but flavorful base to blend all ingredients smoothly.
- Coconut milk (full-fat recommended): Adds creaminess and a hint of tropical richness.
- Lime juice: Injects brightness that balances the richer flavors.
- Salt: Essential for enhancing all the natural flavors.
- Pepper: Introduces mild heat and complexity.
- Dried thyme: Provides a subtle herbal note that rounds out the flavor profile.
How to Make Instant Pot Carrot Ginger Soup (Vegan) Recipe
Step 1: Sauté Aromatics to Build Flavor
Begin by warming the olive oil in your Instant Pot using the sauté function. Add the chopped onion and cook it until it becomes translucent and soft, releasing its natural sweetness. Next, toss in the minced garlic and grated ginger, sautéing everything together for another minute so the aromas develop wonderfully. This step is where your soup starts to come alive with layers of flavor.
Step 2: Add the Main Ingredients
Once your aromatics are perfectly softened and fragrant, stir in the chopped carrots, vegetable broth, salt, pepper, and dried thyme. These combine to create the hearty base that will simmer into a rich and vibrant soup. Make sure to mix everything well so the seasoning is evenly distributed.
Step 3: Pressure Cook the Soup
Seal the Instant Pot lid securely and set the pressure cooker on high for 5 minutes. This quick cooking cycle is all it takes to make the carrots tender and ready to blend, preserving the bright, fresh flavor of the ingredients while bringing them together in perfect harmony.
Step 4: Release Pressure Safely
After the cooking time is up, let the pressure naturally release for about 10 minutes—this gentle step continues cooking the soup slightly and prevents splatters. Then, carefully perform a quick release to vent any remaining pressure before opening the lid. Your soup is now primed for the final blending step.
Step 5: Blend Until Smooth
Use an immersion blender directly in the pot to puree the soup until it’s silky and smooth. Alternatively, transfer the soup in batches to a stand blender if you prefer. This easy blending step transforms the hearty cooked veggies and broth into a velvety, comforting soup that’s surprisingly rich for such a light recipe.
Step 6: Stir in Coconut Milk and Lime Juice
Finish your Instant Pot Carrot Ginger Soup (Vegan) Recipe by stirring in full-fat coconut milk and the juice of half a lime. The coconut milk adds luxurious creaminess and a subtle sweetness, while the lime juice brightens the entire soup, balancing out the earthiness of the carrots and the zing of the ginger perfectly.
How to Serve Instant Pot Carrot Ginger Soup (Vegan) Recipe
Garnishes
Adding garnishes is a beautiful way to elevate this simple soup. Try a sprinkle of toasted pumpkin seeds or chopped fresh cilantro for a crunchy, fresh finish. A drizzle of extra virgin olive oil or a spoonful of coconut yogurt will add richness and a creamy burst with every spoonful.
Side Dishes
This soup pairs wonderfully with light sides that complement its flavors and textures. Crusty whole grain bread or garlic naan are perfect for dipping. For a more substantial meal, a simple quinoa salad or steamed greens makes a nutritious and balanced plate alongside this bright and comforting bowl.
Creative Ways to Present
For a special occasion or simply to impress, serve this Instant Pot Carrot Ginger Soup (Vegan) Recipe in hollowed-out mini pumpkins or small bowls lined with edible flowers. Layered with vibrant garnishes and contrasting textures like toasted coconut flakes, it transforms from homey comfort food to a striking centerpiece that invites compliments.
Make Ahead and Storage
Storing Leftovers
You can easily refrigerate any leftover soup in an airtight container for up to 4 days. Each time you reheat, give it a quick stir and add a splash of broth or coconut milk if it has thickened too much. This way, it stays just as smooth and delicious as the first time around.
Freezing
This soup freezes beautifully, making it ideal for batch cooking. Cool it completely and pour into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
To reheat, warm the soup over medium heat on the stove, stirring frequently to prevent sticking and to ensure even heating. Adding a little extra coconut milk or broth can refresh the creamy texture if needed. Avoid boiling as it might affect the coconut milk’s consistency.
FAQs
Can I use fresh ginger instead of ground ginger?
Yes! In fact, the Instant Pot Carrot Ginger Soup (Vegan) Recipe specifically calls for fresh grated or finely chopped ginger, which provides a brighter, more vibrant flavor than ground ginger. Fresh ginger adds a lovely zing and pairs perfectly with the sweetness of the carrots.
Is this soup spicy?
Not spicy in terms of heat, but it has a warm kick from the fresh ginger and a slight peppery note. The soup is comforting and flavorful without being overpowering, making it perfect for all tastes, including kids or those sensitive to heat.
Can I make this soup without an Instant Pot?
Absolutely! You can prepare this carrot ginger soup on the stovetop by simmering the ingredients in a large pot until the carrots are tender, then blending until smooth. Cooking times will be longer—about 25-30 minutes for simmering—but the final taste will be just as delicious.
What can I use instead of coconut milk?
If you want to avoid coconut milk, you can substitute with any creamy plant-based milk such as cashew, almond, or oat milk. Keep in mind that coconut milk adds a distinct richness, so choose a creamy option to maintain the soup’s comforting texture.
Is this soup gluten-free?
Yes, this Instant Pot Carrot Ginger Soup (Vegan) Recipe is naturally gluten-free since it uses vegetable broth and all whole food ingredients. Just be sure any broth or garnishes you use are labeled gluten-free to avoid cross-contamination.
Final Thoughts
This Instant Pot Carrot Ginger Soup (Vegan) Recipe is the perfect blend of nourishing, simple, and spectacularly delicious. It’s incredibly satisfying whether you’re cozying up on a chilly day or just want a quick, wholesome meal that doesn’t skimp on flavor. I can’t recommend it enough—give it a try and prepare to fall in love with a soup that’s as easy as it is unforgettable.
Print
Instant Pot Carrot Ginger Soup (Vegan) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegan, Global
- Diet: Vegan
Description
A creamy, flavorful vegan carrot ginger soup made quickly and easily in the Instant Pot. This comforting recipe combines fresh ginger and tender carrots with coconut milk for a rich and warming dish that’s perfect for any season.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons ginger, grated or finely chopped
Soup Ingredients
- 5 cups carrots, peeled and chopped
- 4 cups vegetable broth
- 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Finishing Ingredients
- 13.5 oz (400 mL) full-fat coconut milk
- Juice of 1/2 lime
Instructions
- Sauté Onion: Using the Instant Pot’s sauté function, heat the olive oil and cook the chopped onion until it becomes translucent, about 3-5 minutes. This step helps build a flavorful base for the soup.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, sautéing for an additional minute to release their aromatic flavors without burning.
- Add Carrots and Seasonings: Incorporate the chopped carrots, vegetable broth, salt, pepper, and dried thyme into the pot. Give everything a good stir to combine the flavors.
- Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 5 minutes. This rapidly softens the carrots and melds the flavors together.
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes to finish the cooking gently, then carefully perform a quick release to vent any remaining pressure before opening the lid.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and blend until creamy.
- Finish with Coconut Milk and Lime: Stir in the full-fat coconut milk and the juice of half a lime to add richness and a fresh, tangy brightness. Adjust seasoning as needed before serving.
Notes
- Use full-fat coconut milk for a creamier texture; light versions may make the soup thinner.
- If you don’t have an Instant Pot, you can simmer the soup on the stovetop until carrots are tender, then blend.
- Adjust the lime juice and salt to taste for the perfect balance of bright and savory flavors.
- This soup freezes well—store leftovers in an airtight container for up to 3 months.
