When the weather cools down, nothing feels more comforting than a steaming bowl of soup—and this Instant Pot Carrot Ginger Soup delivers all the cozy vibes in under 30 minutes. It’s creamy, naturally vegan, and brightened up with fresh lime. My kids call it “orange sunshine soup,” and honestly, that name kind of stuck in our house.
This is one of those recipes you’ll want to keep in your back pocket for busy weeknights, lazy Sunday lunches, or even a quick reset meal when your body is craving something light but satisfying.
Table of Contents
Why You’ll Love This Instant Pot Carrot Ginger Soup
- Quick & Easy: Ready in about 25 minutes, thanks to the Instant Pot.
- Wholesome & Vegan: Packed with carrots, ginger, and coconut milk.
- Flavorful Comfort: A mix of earthy, sweet, and zesty flavors.
- Kid-Friendly: My three little food critics happily slurp this one down.
What Does Instant Pot Carrot Ginger Soup Taste Like?
Imagine the natural sweetness of carrots, the zing of fresh ginger, and the creaminess of coconut milk all blended into a silky soup. The thyme gives it a subtle herbal note, while the squeeze of lime keeps things bright and lively. It’s soothing, but never boring.
Ingredients You’ll Need for Instant Pot Carrot Ginger Soup
One of my favorite things about this Instant Pot Carrot Ginger Soup is how simple yet powerful the ingredients are. Every item adds depth, creaminess, or that special zing we all crave in a cozy bowl of soup. Let’s break them down one by one:
- Carrots (5 cups, peeled & chopped): The star of the show! Carrots bring natural sweetness, vibrant color, and a hearty base. The Instant Pot locks in their flavor, making this soup taste rich without needing any heavy cream.
- Fresh Ginger (2 tablespoons, grated or finely chopped): This is where the “wow” factor comes in. Ginger gives the soup its signature warm, slightly spicy kick while also adding anti-inflammatory benefits. If you’ve ever loved the flavor in my Anti-Inflammatory Lentil Soup, you’ll know ginger works wonders in soups.
- Onion (1, chopped): Think of onions as the flavor foundation. Once sautéed, they add subtle sweetness and make the base taste well-rounded.
- Garlic (2 cloves, minced): Garlic and ginger together are a powerhouse duo. They bring bold aroma and depth of flavor.
- Vegetable Broth (4 cups): Use a good-quality vegetable broth for the best taste. It infuses the soup with savory notes and keeps it completely vegan.
- Dried Thyme Leaves (1 teaspoon): This humble herb adds an earthy undertone that balances the sweetness of the carrots.
- Coconut Milk (13.5 oz can, full fat preferred): Instead of cream, coconut milk gives the soup its velvety texture and richness. I recommend full-fat coconut milk for that dreamy consistency.
- Olive Oil (1 tablespoon): Just a touch is needed to sauté the onions and build flavor at the start.
- Salt & Pepper (¾ teaspoon salt, ½ teaspoon pepper): Classic seasonings that help all the other flavors shine. Adjust to your preference.
- Fresh Lime Juice (½ lime, juiced): The finishing touch! Lime brightens the entire dish and cuts through the richness of the coconut milk.
✨ Optional toppings: A drizzle of extra coconut milk, fresh thyme sprigs, or even a sprinkle of chili flakes if you want some heat.
This lineup of wholesome ingredients is not only budget-friendly but also comes together beautifully in the Instant Pot. Each spoonful of this soup offers a balance of sweet, spicy, creamy, and tangy flavors—making it one of my go-to comfort soups when the family craves something nourishing and light.
Step-by-Step Instructions for Instant Pot Carrot Ginger Soup
Making this Instant Pot Carrot Ginger Soup is wonderfully simple, but I’ll walk you through it step by step so you feel confident—even if you’re brand new to using your Instant Pot.
Step 1: Sauté the Base
Turn your Instant Pot to the sauté function. Drizzle in 1 tablespoon of olive oil, then add the chopped onion. Cook for about 5–6 minutes, stirring occasionally, until the onions turn soft and translucent. This builds the flavor foundation.
👉 Tip: If the onions start to stick, add a splash of vegetable broth instead of more oil. This keeps the soup a bit lighter.
Step 2: Add Garlic and Ginger
Once the onions are softened, stir in the minced garlic and grated ginger. Cook for about 1–2 minutes until fragrant. At this point, your kitchen will smell absolutely heavenly—it’s the combo that gives carrot ginger soup its signature zing.
Step 3: Add the Carrots and Seasonings
Now toss in your chopped carrots, along with the vegetable broth, thyme, salt, and pepper. Give everything a good stir to combine. You’ll already see that warm, golden-orange color starting to come together.
Step 4: Pressure Cook
Secure the lid on your Instant Pot, making sure the steam valve is set to sealed. Select Manual (High Pressure) and set the timer for 5 minutes.
Once the cooking cycle is done, let the pressure naturally release for 10 minutes. After that, carefully turn the valve to release the remaining steam.
👉 This is my favorite part of using the Instant Pot—you get rich, slow-cooked flavor in a fraction of the time. If you’re a soup lover like me, you might also enjoy my One Pot Lasagna Soup for another cozy family dinner idea.
Step 5: Blend Until Smooth
Using an immersion blender, puree the soup directly in the pot until silky and smooth. If you don’t have an immersion blender, carefully ladle the soup into a stand blender, working in batches. Remember to slightly vent the blender lid to avoid steam build-up.
Step 6: Stir in Coconut Milk and Lime
Once the soup is creamy, stir in the coconut milk and a squeeze of fresh lime juice. This is the magic finishing step—it transforms the soup into something velvety and refreshing at the same time.
Taste and adjust the seasonings. You may want an extra pinch of salt, or a little more lime if you like a bright finish.
Step 7: Serve and Garnish
Ladle the soup into bowls, then top with your favorite garnish—extra coconut milk swirled on top, fresh thyme sprigs, or even a sprinkle of chili flakes for heat.
And just like that, your Instant Pot Carrot Ginger Soup is ready to serve in under 30 minutes!
Tips and Tricks for Perfect Instant Pot Carrot Ginger Soup
- Don’t skip the lime juice: It balances the sweetness beautifully.
- For extra creaminess: Use full-fat coconut milk. Lite works, but the flavor isn’t as rich.
- Batch cook & freeze: This soup freezes like a dream—perfect for those “what’s for dinner?” nights.
- Ginger lovers: Add an extra tablespoon for a real warming kick.
- Blending tip: If using a stand blender, crack the lid slightly or let the soup cool a few minutes first to avoid pressure build-up.
Storage for Instant Pot Carrot Ginger Soup
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze up to 3 months in mason jars or freezer-safe containers. Just remember to leave space at the top so it doesn’t crack.
FAQs
Can I make this soup without coconut milk?
Yes! Try oat milk or cashew cream for a creamy finish.
Is this soup spicy?
Not at all. Ginger gives warmth, but no heat. If you like spice, add chili flakes.
Can I add protein?
Definitely. Toss in red lentils while cooking for a heartier version.
Conclusion
This Instant Pot Carrot Ginger Soup is proof that simple ingredients can create something comforting, flavorful, and nourishing. Whether you’re feeding picky eaters, meal prepping for the week, or just wanting something warm after a long day—this soup is a must-try.
If you make it, I’d love to see your creations! Tag me on Instagram or drop a comment on the blog. Let’s keep nourishing well, together.
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Print
Instant Pot Carrot Ginger Soup: Healthy, Flavorful, and Vegan
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Description
Warm up with a bowl of creamy Instant Pot Carrot Ginger Soup! This vegan-friendly recipe is packed with carrots, ginger, coconut milk, thyme, and a squeeze of lime. Quick, nourishing, and bursting with flavor.
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 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme leaves
- 13.5 oz coconut milk (400 mL; full fat works best)
- ½ lime (juiced)
Instructions
1. 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.
2. Add the garlic and ginger, and cook for 1-2 more minutes. Turn off sauté function.
3. Add carrots, broth, salt, pepper, and thyme leaves. Stir to combine. Put the lid on, turn vent to ‘sealed’, and cook on manual high pressure for 5 minutes.
4. Allow the Instant Pot to naturally release pressure for 10 minutes before releasing any remaining pressure.
5. Blend the soup until smooth using an immersion blender, or transfer to a stand blender and puree in batches.
6. Stir in coconut milk and lime juice. Taste and adjust seasoning, then serve hot.
Notes
This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Use full-fat coconut milk for extra creaminess.
If using a stand blender, cool soup slightly and blend in batches to prevent steam buildup.
Optional garnishes include fresh cilantro, a swirl of coconut cream, or toasted seeds.
