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Instant Pot Carrot Soup with Ginger & Coconut Milk

Delicious Creamy Carrot Soup with ginger & coconut milk made in the instant pot in just 30 minutes. This dump-and-go recipe for Instant Pot Carrot Soup is so easy & makes the most comforting soup! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 231 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 lbs carrots about 8-10, peeled and cut into 2 inch pieces.
  • 1 cup onions 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 Ground Cumin (Jeera powder)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon paprika adjust to taste
  • 1 teaspoon salt adjust to taste

Instructions

    Cup of Yum
  1. Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.
  2. Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
  3. 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. 
  4. Stir in coconut milk. Top with your choice of garnishes and serve.

Notes

  • Sugar/Honey: I usually don't add any sugar to the soup. However if the carrots you are using are not sweet, then add sugar/honey for some sweetness. 
  • Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups. 
  • Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the  onions, ginger  in some olive oil. Then add the carrots, spices and broth, bring it to a boil, then reduce to a simmer until the carrots are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
  • Other variations for this soup:
  • Black pepper
  • Cilantro
  • Lime juice
  • Red chili flakes 
  • Sesame seeds
  • Crushed peanuts or chopped cashews 
  • Add Thai curry paste, to make this a Thai Curried Carrot Soup 
  • Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup. 
  • Add other veggies such as beets, sweet potato, squash, pumpkin, or apples. 

Nutrition Information

Calories 231kcal (12%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 11g (55%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Sodium 1218mg (51%) Potassium 939mg (27%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 38394IU (768%) Vitamin C 17mg (19%) Calcium 101mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

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.