Instant Pot Carrot Soup

Name: Instant Pot Carrot Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 14 ounce can coconut milk (full-fat or lite); 2 cups vegetable broth; 3 cloves garlic; 1 ½ teaspoon freshly grated ginger; ½ teaspoon fine sea salt; 1/2 teaspoon ground coriander; ¼ tsp ground cumin; 2 pounds carrots; 1 medium yellow onion

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
165 kcal
Course
Side Dish
Cuisine
American

Instant Pot Carrot Soup

Iris Warren

Report

A delicious easy recipe for carrot soup! Made in the Instant Pot, this delicious cozy soup could not be easier. With warming spices like cumin, coriander and ginger, plus it's made with creamy coconut milk for a vegan, paleo and Whole30® compliant recipe.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 14 ounce can coconut milk (full-fat or lite)
2 cups vegetable broth
3 cloves garlic minced
1 ½ teaspoon freshly grated ginger
½ teaspoon fine sea salt to taste
1/2 teaspoon ground coriander
¼ tsp ground cumin
2 pounds carrots peeled and roughly chopped
1 medium yellow onion chopped

Add to Shopping List

Instructions

Add milk, broth, garlic, fresh ginger, salt, ground coriander and cumin to Instant Pot. Stir then add in carrots and onions, stirring until combined.
Cook on manual mode for 15 minutes. Quick release pressure and cool 10 minutes.
Blend using immersion blender or transfer to blender using soup/puree function. Blend until smooth, adding more broth for desired consistency.
Serve and garnish with red pepper flakes, serve with your favorite french bread for dipping if you'd like!

Equipments used:

Notes

This recipe is a great base to add in some extra flavor variations too. Try adding 1 tablespoon of red curry paste. Or even 2 tablespoons of creamy peanut butter. 1 teaspoon of curry powder or turmeric would be delicious too.
This recipe is a great base to add in some extra flavor variations too. Try adding 1 tablespoon of red curry paste. Or even 2 tablespoons of creamy peanut butter. 1 teaspoon of curry powder or turmeric would be delicious too.
Prep time includes the time it will take the pressure cooker to build pressure before cooking.
See FAQ's in post for how to make this recipe on the stovetop.
Nutrition information approximate, based on 6 servings.

Nutrition Information

Show Details

Serving 1/6 Calories 165kcal (8%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 8g (40%) Sodium 569mg (24%) Fiber 4g (16%) Sugar 13g (26%)