4.9 from 414 votes
Instant Pot Carrot Soup with Ginger & Coconut Milk
Instant Pot Carrot Soup combines peeled carrots, yellow onions, fresh ginger, coriander, cumin, turmeric, paprika, and vegetable broth to create a spiced base that is pressure cooked until tender. After blending smooth, creamy coconut milk is stirred in to add richness and mellow the spices. The result is a velvety, fragrant soup showcasing earthy sweetness from carrots and warming notes from aromatic spices and ginger, ideal for cozy meals.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
231 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 231
% 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.