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Instant Pot Carrot Soup with Ginger

Instant Pot Carrot Soup with Ginger. Warm, healthy, and naturally vegan, this creamy soup is easy to make and full of flavor!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 4 people (about 8 cups total)
Calories: 215 kcal
Course: Main Course , Soup
Cuisine: Indian , American

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 pounds carrots scrubbed, skin-on, ends trimmed and chopped into rough 1/2-inch pieces
  • 1 small head cauliflower or 1/2 large head, chopped into florets (about 3 cups florets)
  • 1 whole yellow onion small, peeled and chopped
  • 2 cloves garlic peeled and left whole
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 1 can low sodium vegetable broth or low sodium chicken broth (14 ounces)
  • ¼ cup raw cashews plus additional for serving
  • 1 cup unsweetened almond milk plus additional as needed (for a more decadent soup, swap full-fat or light coconut milk)
  • ¼ cup freshly squeezed orange juice about 1/2 of a large, juicy orange
For Topping
  • chopped fresh cilantro

Instructions

    Cup of Yum
  1. Set the Instant Pot to saute. Add the oil. Once the oil is hot but not smoking, add the carrots, cauliflower, and onion. The Instant Pot will be very full. Let cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add the garlic, ginger, salt, cumin, turmeric, and cayenne and let cook until fragrant, about 30 seconds.
  2. Add the broth and cashews. Stir, scraping a wooden spoon along the bottom of the Instant Pot to loosen any bits of stuck-on food (this helps prevent a burn warning). Cover and seal the Instant Pot. Cook on high pressure (manual) for 15 minutes.
  3. When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. Let cool several minutes, then stir in the almond milk.
  4. With an immersion blender, puree the soup until smooth and creamy, adding additional almond milk as needed if the soup is thicker than you would like. Alternatively, you can transfer the soup to a blender and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill your blender, as hot soup will splatter.) Stir in the orange juice. Season with salt to taste. Enjoy hot, topped with fresh cilantro and chopped, toasted cashews.
  5. TO TOAST CASHEWS FOR TOPPING: While the soup cooks, spread desired amount of raw cashews onto an ungreased baking sheet. Bake in a 350 degree F oven for 8 to 12 minutes, until the cashews are golden, smell toasty, and are crisp. Toss once halfway through and do not walk away during the last few minutes of baking to ensure the cashews do not burn. Transfer to a cutting board and let cool. Roughly chop, then garnish soup.

Notes

  • Refrigerate leftovers for up to 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition Information

Serving 2cups Calories 215kcal (11%) Carbohydrates 33g (11%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 1g (5%) Fiber 9g (36%) Sugar 16g (32%)

Nutrition Facts

Serving: 4people (about 8 cups total)

Amount Per Serving

Calories 215

% Daily Value*

Serving 2cups
Calories 215kcal 11%
Carbohydrates 33g 11%
Protein 6g 12%
Fat 8g 12%
Saturated Fat 1g 5%
Fiber 9g 36%
Sugar 16g 32%

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