Easy Instant Pot Carrot Soup With Ginger & Coconut Milk Recipe

I recently made my Creamy Carrot Soup with juicy carrots, diced onions, and a boost of grated ginger and garlic. Coconut milk and a dash of red pepper flakes complete this blend that comes together in the instant pot under 30 minutes. It is an impressive mix of simple ingredients that sparks my curiosity.

I recently discovered this amazing recipe for an easy Instant Pot Carrot Soup with Ginger and Coconut Milk and I just had to share it with you! I was surprised at how simple it was to throw all these ingredients together.

I used 1 lb of peeled and chopped carrots, a medium diced onion, and minced garlic to build a tasty base, then added a tbsp of fresh grated ginger that really brought a unique zing to the dish. A can of coconut milk and 2 cups of vegetable broth made it wonderfully creamy without being too heavy.

I sautéed everything in a bit of olive oil and seasoned it with salt and pepper (and a dash of red pepper flakes if you like a little heat). This soup is kind of like a coconut ginger carrot soup meets curried carrot soup and reminds me of Indian soup flavors.

Its bold spiced flavors and smooth texture drew me in instantly and I think it will do the same for you.

Why I Like this Recipe

I like this recipe because it’s super easy to make even on busy days. I love that its creamy coconut and ginger flavors make it both comforting and a little exotic. It’s a healthy option that makes me feel good about what I’m eating. Plus, I really appreciate how quick it comes together in less than 30 minutes.

Here’s how I make my Creamy Carrot Soup with ginger and coconut milk in the Instant Pot:

First, I turn my Instant Pot to the saute setting and add a bit of olive oil. Once the oil is warmed up, I toss in the diced onion and minced garlic. I stir them for about 2 minutes until the onions start to look soft. Then I add the grated fresh ginger and let it cook with the onions for another minute.

Next, i throw in the chopped carrots and then pour in the vegetable broth and coconut milk. I give it all a good stir so the flavors mix really well. I season the pot with salt and pepper and if i am in the mood for something spicy, i add about a quarter teaspoon of red pepper flakes.

After that, i cancel the saute mode, close the lid, and make sure the valve is set to sealing. I set the Instant Pot on high pressure for 8 minutes. When the timer goes off, i carefully do a quick release by moving the valve to venting.

Once it’s safe to open the lid, i use an immersion blender directly in the pot to blend the soup until its smooth. If i dont have one, i just blend it in batches using a regular blender. I taste the soup and adjust the seasoning if needed, then stir it all together.

I serve the soup warm and just enjoy that creamy, comforting flavor that makes me feel all cozy inside.

Ingredients

• Carrots: They are full of fiber and vitamin A, bring natural sweetness and smooth texture.
• Onion: Adds a rich flavor and some antioxidants while giving a savory base.
• Garlic: Provides a bold taste and helpful nutrients, making the soup even more tasty.
• Ginger: Gives a zesty kick and a bit of warmth with anti-inflammatory perks.
• Coconut Milk: Brings creaminess, healthy fats, and a subtle sweetness to round out the dish.

Ingredient Quantities

• 1 lb carrots, peeled and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• Optional: 1/4 tsp red pepper flakes for a bit of heat

How to Make this

1. Turn your Instant Pot on to the saute setting and add the olive oil. Once it’s heated up a bit, throw in the diced onion and minced garlic. Stir for about 2 minutes until the onions start to look a bit soft.

2. Add in the grated fresh ginger and let it cook with the onions for another minute.

3. Dump in the chopped carrots, then pour in the vegetable broth and coconut milk. Give it a good stir to mix all the flavors together.

4. Season everything with salt and pepper, and if you like a little spice, add the red pepper flakes too.

5. Cancel the saute mode, close the lid, and make sure the valve is set to sealing. Set the Instant Pot to high pressure for 8 minutes.

6. When the time is up, carefully quick release the pressure by moving the valve to venting.

7. Once it’s safe to open the lid, use an immersion blender directly in the pot to blend the soup until it’s smooth. If you don’t have one, you can carefully transfer the soup in batches to a blender.

8. Taste the soup and adjust the seasoning if needed then stir well.

9. Serve the soup warm and enjoy the creamy, comforting flavors!

Equipment Needed

1. Instant Pot that has a saute setting and pressure cooking function
2. Chef’s knife to chop and dice the veggies
3. Cutting board for your prepping needs
4. Measuring cups and spoons to get the right amounts of broth, coconut milk, oil and spices
5. A stirring spoon or spatula for mixing the ingredients
6. An immersion blender or a regular blender if you need to blend the soup
7. A can opener in case your coconut milk comes in a can

FAQ

Easy Instant Pot Carrot Soup With Ginger & Coconut Milk Recipe Substitutions and Variations

• If you don’t have carrots, you can swap them with sweet potatoes or butternut squash for a similar sweet flavor
• No coconut milk? Try using heavy cream or almond milk—cashew cream works well too
• If you need a different liquid base, chicken broth or even water with a bouillon cube will do the trick
• Out of fresh ginger? A pinch (about 1/2 tsp) of ground ginger is a good enough substitute
• Don’t have olive oil? Canola oil or melted butter can easily replace it in this recipe

Pro Tips

1. When you’re browning the onions and garlic, keep an eye on them so they dont burn cause burnt bits can mess up the soup flavor. If they start getting too dark, take ’em off the heat for a sec before continuing.
2. If you dont have an immersion blender, its totally ok to let the soup cool down a bit and blend in batches in a regular blender. Just be super careful when moving the hot liquid.
3. After blending, taste your soup and add a bit extra salt or pepper if need be. You can also squeeze in a little lemon juice at the end to lift the flavors if you feel its too rich.
4. For extra smooth texture, you can strain the soup through a fine sieve after blending. This removes any tiny carrot bits and makes your soup extra creamy.