Instant Pot Carrot Soup with Ginger & Coconut Milk
User Reviews
4.9
Instant Pot Carrot Soup with Ginger & Coconut Milk
Description
The Instant Pot Carrot Soup with Ginger & Coconut Milk begins by combining chopped carrots, sliced yellow onion, grated ginger, and a blend of spices including coriander, cumin, turmeric, paprika, and salt in the pot. Vegetable broth is added as the cooking liquid. The ingredients are pressure cooked on high for 10 minutes, softening the carrots thoroughly. Once the pressure is released naturally, the mixture is blended until smooth.
Coconut milk is then stirred in, contributing a creamy texture and subtle tropical flavor that balances the spices. The soup offers a smooth consistency with warming, mildly spicy flavors underscored by the natural sweetness of carrots and the brightness of ginger. The inclusion of ground spices gives it depth and complexity.
This versatile soup suits a starter or light meal and can be garnished with items such as cilantro, lime juice, black pepper, or nuts to add variety and texture. The recipe can be adapted to stovetop cooking by simmering the ingredients until carrots soften before blending, allowing for flexibility when an Instant Pot is unavailable.
The cook may adjust sweetness by adding sugar or honey if the carrots are not sufficiently sweet. Variations include adding lentils or additional vegetables for a heartier soup or incorporating curry paste for a different flavor profile.
Ingredients
- 2 lbs carrot about 8-10, peeled and cut into 2 inch pieces
- 1 cup onion sliced, I used yellow onions
- 1 1/2 teaspoon ginger grated
- 2 cups vegetable broth
- 1 cup coconut milk canned
- 1 teaspoon sugar or honey, optional*
Spices
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon cumin powder aka Jeera powder
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon paprika adjust to taste
- 1 teaspoon salt adjust to taste
Instructions
- Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.
- Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
- Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
- Stir in coconut milk. Top with your choice of garnishes and serve.
Notes
- Add sugar or honey if carrots aren’t sweet to balance the spices.
- For stovetop preparation, sauté onions and ginger before adding carrots, spices, and broth, simmer until tender, then blend.
- Optional garnishes include cilantro, lime juice, black pepper, sesame seeds, or chopped nuts for added flavor and texture.
- Try adding lentils with the carrots for a more filling carrot lentil soup variant.
- Other vegetables such as beets, sweet potatoes, squash, pumpkin, or apples can be added in for variety.
- Incorporate Thai curry paste to transform this into a Thai-style curried carrot soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1218mg | 51% |
| Potassium | 939mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 38394IU | 768% |
| Vitamin C | 17mg | 19% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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