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Instant Pot Carrot Soup
5 from 18 votes

Instant Pot Carrot Soup

This Instant Pot Carrot Soup combines peeled carrots, bell peppers, green onions, and a blend of warming spices like thyme, cumin, allspice, and nutmeg, simmered with vegetable stock and finished with coconut milk for creaminess. The soup is pureed into a smooth, comforting texture with a subtle heat if scotch bonnet pepper is added. It makes a flavorful, filling soup that can be made vegan or with chicken stock, suitable for a nourishing lunch or light dinner.

Prep Time
5 mins
Cook Time
7 mins
Servings: 8
Calories: 117 kcal
Course: Main Course, Soup
Cuisine: American, International

Ingredients

Vegan Instant Pot Carrot Soup Ingredients:
  • cooking spray for stovetop version
  • 3 ½ pounds carrot peeled and cut into chunks, 1.6kg
  • 2 bell pepper deseeded and chopped
  • 4 green onions (spring onions) sliced
  • 2 teaspoons ginger puree
  • 2 teaspoons Garlic puree
  • 1 teaspoon thyme chopped
  • 1 teaspoon cumin ground
  • ¼ teaspoon allspice ground pimento
  • ¼ teaspoon ground nutmeg
  • scotch bonnet pepper optional, to taste
  • 5 ½ cups vegetable stock 1.35 l
  • ½ cup coconut milk half fat, (120ml
  • black pepper to taste
  • salt to taste

Instructions

Instant Pot Instructions:
    Cup of Yum
  1. Add all ingredients to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to 'sealing,' position.
  2. Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
  3. When cook time is done, release the pressure with a quick pressure release.
  4. Then let the Jamaican carrot soup cool for a few mins before puréeing with an immersion blender.
  5. Dish up into bowls, add the toppings of your choice, and serve.
Stovetop Instructions:
  1. Heat a soup pot on stovetop over medium heat and spray bottom with cooking spray.
  2. Add in the sliced green onions and sauté for 30 seconds.
  3. Then add carrots, pepper, ginger, garlic, cumin, thyme, pimento, nutmeg ans scotch bonnet (if using) and stir for 1 minute so the flavors develop.
  4. Pour in the stock, add salt and pepper, and bring the mixture to a boil.
  5. Reduce the heat and simmer for about 10 minutes, until the carrots are soft.
  6. Switch off heat and allow the soup to cool. Then purée using an immersion blender.
  7. Next, add in the coconut milk mix well and adjust the seasonings to suit your taste.
  8. Warm the curried carrot soup thoroughly and garnish with toppings of your choice before serving.

Notes

  • Use fresh carrots and green onions for best flavor.
  • Season gradually and taste to avoid over-salting.
  • You can substitute chicken stock if not making a vegan version.
  • Adjust the broth to reach desired soup thickness.
  • If you lack an immersion blender, a tabletop blender works as well.
  • Cook time excludes pressure build and release time.

Nutrition Information

Calories 117kcal (6%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 797mg (33%) Potassium 731mg (16%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 34550IU (691%) Vitamin C 52.3mg (58%) Calcium 74mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 797mg 33%
Potassium 731mg 16%
Fiber 7g 28%
Sugar 12g 24%
Vitamin A 34550IU 691%
Vitamin C 52.3mg 58%
Calcium 74mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.