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!
Servings: 4
Equipment
- Instant Pot (Pressure Cooker)
- immersion blender or blender
Ingredients
- 2 tablespoon coconut oil (can also use avocado oil or olive oil)
- 2 lbs carrots, about 8-10, peeled and cut into 2 inch pieces (may also use 2 lbs baby carrots)
- 1 large yellow onion, diced
- ¾ tablespoon fresh ginger, grated (or ginger paste)
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon freshly ground pepper
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 cups vegetable broth
- 1 teaspoon honey (or cream of coconut)
- 1 13.5 oz can coconut milk (full fat preferred)
Instructions
- 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 pressure cook on high for 15 minutes. 7. Allow instant pot to natural release after cooking for 10 minutes, then do a manual quick pressure release to release any additional pressure. 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. Serve with parsley or cilantro leaves, and freshly ground pepper.