Description
Warm up with a bowl of Instant Pot Carrot Ginger Soup (Vegan), a creamy delight that will comfort your soul during chilly nights. This easy-to-make recipe combines the natural sweetness of carrots and the zesty kick of ginger, all enriched with creamy coconut milk for a satisfying experience. Perfect as a starter for gatherings or a nutritious, wholesome meal on busy weeknights, this soup is not only delicious but also packed with vitamins. Enjoy it fresh or freeze for later—either way, it’s a treat you won’t want to miss!
Ingredients
Scale
- 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
- 13.5 oz coconut milk (400 mL; full-fat recommended)
- Juice of 1/2 lime
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
Instructions
- Sauté onion in olive oil using the Instant Pot sauté function until translucent.
- Add garlic and ginger; sauté for another minute.
- Stir in carrots, broth, salt, pepper, and thyme. Seal the lid and cook on high pressure for 5 minutes.
- Allow for natural pressure release for 10 minutes before carefully releasing remaining pressure.
- Blend until smooth using an immersion blender or transfer to a stand blender.
- Stir in coconut milk and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 195
- Sugar: 6g
- Sodium: 590mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg