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
Scale
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.
