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.