Instant Pot Carrot Ginger Soup with Coconut Milk

This Creamy Ginger Carrot Soup Instant Pot recipe is the perfect soup for meal prep that comes together in your pressure cooker in about 30 minutes!

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Flavor Packed Ginger Carrot Soup in the Instant Pot!

 This next level Creamy Carrot Ginger Soup is not only a delicious soup to add to your soup season repertoire, it's also a great way to use up some carrots that have been hanging out in your crisper drawer too long!

This easy and inexpensive carrot soup is loaded with delicious aromatics like ginger, garlic, and coriander, with creamy and light coconut milk, and plenty of beta carotene (aka provitamin A) from the fresh carrots, so it's also great for immunity, vision, and anti inflammatory!

This creamy, dreamy, spiced carrot soup is the perfect way to warm up and feel good on a cold day!

Ingredients

This Creamy Carrot Soup Instant Pot recipe is a quick healthy soup recipe you can make with simple ingredients in a flash! Here's what you'll need:

• Coconut oil (can also use olive oil or avocado oil).
• Two pounds of carrots, peeled and chopped. (seems like a lot, until you make the soup!)
• A large yellow onion.
• Fresh ginger, grated. No need to peel!
• Fresh garlic cloves.
• Ground coriander, ground cumin, ground turmeric, freshly ground pepper, smoked paprika, and kosher salt.
• Vegetable broth or vegetable stock.
• Honey (or cream of coconut), for a touch of sweetness.
• 1 13.5 oz can coconut milk. I prefer full-fat coconut milk, but low fat can also be used.

How to make Carrot Soup in the Instant Pot

Here's how to make this delicious and healthy Carrot Ginger Soup!

1. Heat coconut oil on saute in the instant pot until melted (2-3 minutes).
2. Add carrots and onions and cook 6-8 minutes, stirring occasionally until onions are well softened, and carrots start to sweat. 
3. Add ginger and garlic and saute until  just fragrant, 30 seconds. 
4. Stir in spices and toss to coat. 
5. Turn off saute.
   Add veggie broth and honey. 
6. Secure lid and set valve into sealing position. Pressure cook on high for 15 minutes (using the pressure cook button on your model). 
7. Allow instant pot to natural release after cooking for 10 minutes,  then do a manual quick pressure release to release any additional pressure/clear the pressure valve . 
8. Blend the soup well with an immersion blender (or carefully in batches with a standard blender), and stir in coconut milk once smooth. Taste for salt, and add if necessary. (see recipe card below for full instructions and ingredients list).

Substitutions and Additions

This Instant Pot Carrot Ginger Soup is easily adapted to work with your personal preferences, as well as with what you have on hand in your refrigerator and pantry. Here are some great swaps and additions you can use to make this recipe your own!

• Try olive oil or another neutral oil, such as avocado oil, in place of the coconut oil.
• Use 2 lbs of baby carrots instead of the cut and peeled whole carrots!
• Swap the yellow onion for red onion or shallot.
• Add diced red bell pepper along with the onion to add extra flavor to the soup!
• No fresh ginger? Use ginger paste in place of the fresh grated ginger. You can also grate it from the freezer! I like to keep a few pieces of fresh ginger in my freezer and grate or thaw and chop as needed!
• Swap the smoked paprika for regular paprika.
• Instead of vegetable broth or vegetable stock, use chicken broth if that's what you have on hand.
• Swap the honey for a little squeeze of cream of coconut for some extra coconut flavor, or use a pinch of brown sugar, or a teaspoon of maple syrup.
• Swap the coconut milk for about a cup to 1 ½ cups heavy cream, whole milk, or half and half if dairy is the way you'd like to go!
• Add a touch of red pepper flakes for some heat!
• Add a little squeeze of lime juice right before serving for a little tang!

Storing leftover soup

Store any cooled leftover soup in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months! This soup freezes and reheats beautifully, thanks to the coconut milk!

You can also reheat low and slow from frozen in either a small saucepan, or in a covered dish in the microwave.

More delicious soup recipes!

If you love this Creamy Carrot Soup Instant Pot recipe, you'll love these tasty soup recipes, too!

• Creamy Roasted Butternut Squash Bisque (Diary Free)
• Roasted Tomato and Parmesan Bisque
• Lemony Chickpea Soup
• Easy Green Lentil Soup
• Loaded Potato Soup
• Instant Pot Ham and Navy Bean Soup

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