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Overhead shot of carrot ginger soup in a blue bowl with a spoon stirring it
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4.85 from 13 votes

Instant Pot Carrot Ginger Soup (Vegan)

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: dairy-free, freezer, gluten-free, instant pot, vegan
Servings: 4 -6
Calories: 200kcal
Author: Denise Bustard

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
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme leaves
  • 13.5 oz coconut milk (400 mL; full fat works best)
  • 1/2 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!

Video

Notes

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 1/4 of the jar empty and lids ajar until fully frozen) or in plastic freezer jars.
 

Nutrition

Serving: 1/6 of batch | Calories: 200kcal | Carbohydrates: 13g | Protein: 8g | Fat: 13g | Saturated Fat: 9g | Sodium: 462mg | Fiber: 3g | Sugar: 7g