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Home Method Instant Pot Vegetarian Instant Pot Recipes
4.93
/5
25 minutes minutes

Instant Pot Carrot Ginger Soup (Vegan)

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free Vegan Vegan Vegetarian Vegetarian Meal Prep Meal Prep
Jump to Recipe
By: Annie88 Comments
Posted: 5/26/20 Updated: 11/17/20

This post may contain affiliate links. Please read our disclosure policy.

Warm up with a bowl of creamy Instant Pot carrot ginger soup! Made with carrots, ginger, coconut milk, thyme leaves, and a squeeze of lime, this soup is both easy to prepare, and tasty to eat.

Soups and stews are one of my favorite things to make in the Instant Pot. From Instant Pot Tuscan chicken stew to Spicy Chickpea Chili to this delicious carrot ginger soup, I love that you can set it and not worry about stirring or the pot boiling over. So easy!

bowl of instant pot carrot ginger soup being stirred

Easy to prepare and loaded with healthy vegetables, this carrot soup is just the thing to warm you up on a cold day.

It freeze/thaws great, and is the kind of soup that tastes better on day 2. Don't you just love it when that happens?

Reasons you’ll ♡ Instant Pot carrot ginger soup

  • it's vegan, gluten-free and dairy-free
  • it's made with simple pantry and fridge staples
  • it freeze/thaws great and tastes even better on day 2!

Recipe video

Watch the video below to see exactly how I prepped this soup. It’s so easy! You can find more of my recipe videos on my YouTube channel.

Don't forget to pin this post to save it for later!

ingredients for carrot ginger soup in the instant pot before cooking

Building flavor with a few simple tricks

This soup is proof that humble ingredients can still pack a whole lot of flavor. There are a few important steps to help build flavor up in this soup:

Sautee onions + garlic

  1. We start by sautéing 1 onion in olive oil using the sauté function of your Instant Pot. This helps soften the onions while concentrating the natural sugars.
  2. Once the onions are soft and translucent, we add the garlic and ginger and cook for just one minute. Adding the garlic and ginger later on prevents them from burning and bringing a bitter flavor to our soup. Instead we get added flavor complexity and dimension from the mellowed garlic and ginger.

Add acid after cooking

The second important step is the squeeze of lime juice after cooking. The contrast between the sweet carrots and tangy lime juice is absolutely key to bringing out all the flavors.

instant pot on kitchen counter

Tips for rich and creamy soup

There are a few important tricks to getting ultra creamy and rich carrot ginger soup. Firstly, you will need a blender to puree your soup. You can either use an immersion blender, or carefully work in batches using a stand blender (I am loving this Vitamix right now). Blend until completely pureed, then stir in the coconut milk and lime juice.

Secondly, I recommend using full fat coconut milk. I love either Grace or Thai Kitchen brand, as they are always thick and creamy. Not only does the coconut milk give a rich and creamy texture, but it also brings a mildly sweet and coconutty flavor to the soup.

Swaps + variations

Thanks to our lovely readers for sharing how they made this carrot ginger soup their own.

Coconut milk

There are a lot of opinions on coconut milk in this recipe. Personally I love the slightly sweet and coconutty flavor that it brings to the soup, but here are some variations readers have made:

  • Reader Mitchy swapped coconut milk for a combination of heavy whipping cream and milk
  • Readers Donna and Suzanne make it with half a can of coconut milk
  • Reader Bud has made it with coconut cream
  • Reader Alana prefers it without the coconut milk

Lime Juice

  • Reader Mitchy swapped the lime for a lemon

Added touches

  • Reader Sarah swirled coconut aminos + sriracha onto the soup to serve
  • Reader Colleen added half a teaspoon of curry powder

carrot ginger soup in the instant pot after cooking but before pureeing

Prep ahead to eat later

This soup works perfectly for meal prep (and actually tastes better on day two!).

Here's how to prep it ahead and store:

Fridge

Portion out into meal prep containers, mason jars, or plastic freezer jars.

Store in the fridge for up to 4 days. Reheat until steaming hot.

For best food safety practices, I do not recommend reheating more than once.

Freezer

Portion out into mason jars or plastic jars. Cool completely before freezing.

* I recommend leaving ¼ of the container empty to account for expansion. Leave lids ajar or off until the soup is fully frozen*

Freeze for up to 6 months. Thaw and reheat in a pot or the microwave until steaming hot!

Find my favorite freezer containers here!

pureed instant pot carrot ginger soup in bowl being stirred

More tasty soup recipes

  • Thai Curry Sweet Potato Lentil Soup
  • Creamy Roasted Cauliflower Soup
  • Healthy Broccoli Cheese Soup
  • Butternut Squash Soup Recipe
  • Healthier Beef Barley Soup

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Overhead shot of carrot ginger soup in a blue bowl with a spoon stirring it

Instant Pot Carrot Ginger Soup (Vegan)

4.93 from 41 votes
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Print Rate
Warm up with a bowl of creamy Instant Pot carrot ginger soup! Made with carrots, ginger, coconut milk, thyme leaves, and a squeeze of lime, this soup is both easy to prepare, and tasty to eat.
4 -6

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons ginger (grated or finely chopped)
  • 5 cups carrots (peeled & chopped)
  • 4 cups vegetable broth
  • ¾ teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon dried thyme leaves
  • 13.5 oz coconut milk (400 mL; full fat works best)
  • ½ lime (juiced)

Instructions 

  • Select the sauté function of the Instant Pot. Add olive oil and onion to the inner pot. Cook for 5-6 minutes, until onions are softened and translucent.
  • Add the garlic & ginger, cook 1-2 more minutes.  Turn off sauté function.
  • Add carrots, broth, salt and pepper and thyme leaves to the inner pot. Stir to combine. Put the lid on, turn vent to 'sealed' and cook on manual high pressure for 5 minutes.
  • After the timer beeps, allow the pot to sit for ten minutes (natural pressure release), before releasing the remaining pressure.
  • Blend until smooth with an immersion blender, or carefully transfer to a stand blender and puree in batches.
  • Stir in coconut milk and lime juice, and enjoy!

Stove Top

  • Cook onion in olive oil over medium heat for 5-6 minutes.
  • Add the garlic & ginger, cook 1-2 more minutes.  
  • Add carrots, stock, salt, pepper and thyme, and stir to combine. Cook for 20-30 minutes, until carrots are soft.
  • Blend until smooth with an immersion blender.
  • Stir in coconut milk and lime juice, and enjoy!

Tips:

Storage
Soup may be stored in an air tight container in the fridge for up to 4 days.
Soup may be frozen for up to 3 months. To freeze, cool completely and portion out into wide mouth mason jars (leave ¼ of the jar empty and lids ajar until fully frozen) or in plastic freezer jars.
 

Video

Nutrition Information

Serving: 1/6 of batch, Calories: 200kcal, Carbohydrates: 13g, Protein: 8g, Fat: 13g, Saturated Fat: 9g, Sodium: 462mg, Fiber: 3g, Sugar: 7g
Author: Annie Holmes
Course: Soup
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Reader Interactions

4.93 from 41 votes (16 ratings without comment)

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Recipe Rating




  1. Kristine says

    Posted on 9/7/19 at Posted on 9/7/19

    Should I replace the coconut milk with something else? Or just leave it out and maybe add sour cream to the bowls? My kids are allergic to coconut 🙁

    Reply
    • Denise says

      Posted on 9/16/19 at Posted on 9/16/19

      Hi Kristine! I would try whole milk or almond milk. I don't know how the flavor will be affected though. Hope it works out for you!

      Reply
  2. Karen says

    Posted on 8/10/19 at Posted on 8/10/19

    Hi! This sounds so good. How can I change it so it works in my 3qt instant pot?

    Reply
    • Denise says

      Posted on 8/20/19 at Posted on 8/20/19

      Hi Karen! I think you would have to cut the recipe at least in half, but I'm not sure...the 3 quart instant pot is the only one I don't have. If you try it, would you report back?

      Reply
      • Shelby says

        Posted on 11/23/20 at Posted on 11/23/20

        I just made mine in a 3 qt. No modification necessary

        Reply
        • Denise Bustard says

          Posted on 1/6/21 at Posted on 1/6/21

          Thank you for reporting back, Shelby! That's super helpful!

          Reply
  3. Susie Keck says

    Posted on 7/31/19 at Posted on 7/31/19

    5 stars
    Wonderful Soup! Can it be froazen?

    Reply
    • Susie Keck says

      Posted on 7/31/19 at Posted on 7/31/19

      oops.....frozen

      Reply
    • Denise says

      Posted on 8/5/19 at Posted on 8/5/19

      Hi Suzie! Yes, this soup freeze/thaws really well. Hope you enjoy!

      Reply
  4. Cat Chen says

    Posted on 6/24/19 at Posted on 6/24/19

    How long should I cook it if I don't have an instant pot? Should I just boil everything until it is semi soft and then throw it in the blender to get the smooth texture?

    Reply
    • Denise says

      Posted on 6/25/19 at Posted on 6/25/19

      Hey Cat! I'm estimating 30-ish minutes? Just until carrots are soft enough to blend.

      Reply
  5. Donna says

    Posted on 2/11/19 at Posted on 2/11/19

    5 stars
    Made this several timesheet. All love it. I use only 1/2 can of coconut milk and feel that is just enough. Very healthy and satisfying

    Reply
    • Denise says

      Posted on 2/11/19 at Posted on 2/11/19

      Hi Donna! So happy to hear you enjoyed. Thanks for your review 🙂

      Reply
  6. Molly says

    Posted on 2/10/19 at Posted on 2/10/19

    4 stars
    This was delicious. Simple, nothing fancy, but great, quick and easy!

    Reply
    • Denise says

      Posted on 2/11/19 at Posted on 2/11/19

      So glad you enjoyed. Thanks for the review, Molly!

      Reply
      • Diane West says

        Posted on 4/24/20 at Posted on 4/24/20

        5 stars
        This is a really great recipe. To keep it so quick and simple I use bag of peeled baby carrots. Loved it!

        Reply
  7. Suzanne says

    Posted on 1/26/19 at Posted on 1/26/19

    Added only half can of coconut mil perfect.

    Reply
  8. Sue Murray says

    Posted on 1/21/19 at Posted on 1/21/19

    5 stars
    This was so easy and so good - and I was skeptical as to whether I'd like a carrot soup. Did my chopping the night before so it was super fast and easy.

    Reply
    • Denise says

      Posted on 1/22/19 at Posted on 1/22/19

      I'm so happy you enjoyed, Sue! Thank you so much for leaving a review 🙂

      Reply
  9. bud says

    Posted on 11/23/18 at Posted on 11/23/18

    5 stars
    Great soup. Served at Thanksgiving Feast for couple dozen people and it was star of the show. Didn't have coconut milk in pantry so used coconut cream which I have large stock of. Very Yummy

    Reply
    • Denise says

      Posted on 12/5/18 at Posted on 12/5/18

      Hi Bud! I'm so happy you enjoyed this soup on Thanksgiving. Thanks so much for taking the time to leave a review!

      Reply
  10. Kylie Taylor Ferguson says

    Posted on 11/21/18 at Posted on 11/21/18

    I see celery in the instructions but not the ingredients :O How much celery?

    Reply
    • Denise says

      Posted on 11/22/18 at Posted on 11/22/18

      Sorry about that mistake! You can add celery or not, it doesn't affect the flavor at all. I believe I had used 1 rib of celery originally but left it out because it didn't make a diff.

      Reply
  11. Alana says

    Posted on 8/3/18 at Posted on 8/3/18

    4 stars
    Made this tonight! Yum! I think I actually prefer it without the coconut milk but either way... easy and yummy. Definitely will make again.

    Reply
    • Denise says

      Posted on 8/6/18 at Posted on 8/6/18

      So glad you enjoyed it, Alana!

      Reply
  12. Sara says

    Posted on 4/1/18 at Posted on 4/1/18

    Looks delicious. Making the soup right now! Which step should the Thyme be added?

    Reply
    • Denise says

      Posted on 4/4/18 at Posted on 4/4/18

      Whoops! The thyme goes in with the stock etc. Thanks for letting me know, I'll update the instructions 🙂

      Reply
  13. Lucy says

    Posted on 2/5/18 at Posted on 2/5/18

    5 stars
    I made this last night in my new instant pot and its absolutely delicious! My husband had 3 bowls! Thank you for sharing this recipe. I can't wait to try out more recipes from your blog.

    Reply
    • Denise says

      Posted on 2/6/18 at Posted on 2/6/18

      I'm so happy to hear that, Lucy! Thanks so much for your review 🙂

      Reply
  14. Sarah says

    Posted on 1/29/18 at Posted on 1/29/18

    I tried this recipe last night because I wanted to have a yummy soup for the work week and it was so EASY and delicious!! Prepping the veggies took the most time out of everything haha. I tried it before adding the coconut milk and then after and I highly, highly recommend adding it! Gives it a subtle sweetness that adds in another layer of flavour. I did not add in any lime though as I'm not a big fan of it.

    Reply
    • Denise says

      Posted on 1/29/18 at Posted on 1/29/18

      So happy you enjoyed it, Sarah! Thanks so much for reporting back 🙂

      Reply
  15. Denise C. says

    Posted on 1/12/18 at Posted on 1/12/18

    I can’t wait to try this!! It reminds me of your sweet potato red lentil red Thai curry soup which is still my go to if I have a sweet potato and don’t know what I am going to do for dinner..we have it almost weekly... it’s loved that much in my home. Our 4 year old actually says “I want the orange soup with carrots that’s my favourite” anyway, I could go on but I won’t haha thank you for including another vegan option for families like us 🙂

    Reply
    • Denise says

      Posted on 1/16/18 at Posted on 1/16/18

      That's amazing! I need to try this out on my 4 year old. Thanks, Denise!

      Reply
  16. A says

    Posted on 1/9/18 at Posted on 1/9/18

    can you share what brand immersion blender did you use?

    Reply
    • Denise says

      Posted on 1/9/18 at Posted on 1/9/18

      Hello! I have a Cuisinart Smart Stick...here's the link (affiliate): http://amzn.to/2mcoN56

      Reply
  17. Vanessa says

    Posted on 1/7/18 at Posted on 1/7/18

    Hi!
    Where can I find the nutrition facts?

    Reply
    • Denise says

      Posted on 1/9/18 at Posted on 1/9/18

      Hi Vanessa! I just updated the post with nutritional info...200 calories per serving (1/6 of the batch)

      Reply
  18. Emily says

    Posted on 1/6/18 at Posted on 1/6/18

    This recipe says celery in the instructions but not in ingredients or video?

    Reply
    • Denise says

      Posted on 1/6/18 at Posted on 1/6/18

      Sorry about that, you can either add 1 stalk of celery or leave it out. I didn't use it in the video and meant to take it out of the recipe 🙂

      Reply
  19. Jennifer says

    Posted on 1/6/18 at Posted on 1/6/18

    What can I use instead of coconut milk? Also does coconut milk taste like coconut?

    Reply
    • Denise says

      Posted on 1/6/18 at Posted on 1/6/18

      Hi Jennifer! I haven't tried, but I think dairy milk or almond milk would also be fine. Less creamy though. The coconut milk does add a coconutty flavor to the recipe...but it's different than shredded coconut in my opinion 🙂

      Reply
    • Sarah Sadowski says

      Posted on 1/16/18 at Posted on 1/16/18

      Coconut milk does not taste anything like coconut. It's amazing! I've recently used it in almost all of my recipes the last week. I HATE coconut, and love using coconut milk. Hope that helps!

      Reply
  20. Barbara Turner says

    Posted on 1/4/18 at Posted on 1/4/18

    So if you don't have an immersion blender, you can mush everything up in a Ninja blender or Magic Blender. Right? Then just toss everything in the instant pot and voila.

    Reply
    • Denise says

      Posted on 1/4/18 at Posted on 1/4/18

      Hi Barbara! Correct, you can use a standard blender after everything has cooked. Hope you enjoy the soup!

      Reply
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