Description
Warm up with a bowl of Instant Pot Carrot Ginger Soup (Vegan)! This creamy and flavorful soup is the perfect addition to your chilly evenings, combining the sweetness of fresh carrots with the spicy kick of ginger. Packed with nutrients and made in just 25 minutes, it’s ideal for both casual dinners and special occasions. The rich coconut milk adds a delightful creaminess that makes this vegan dish truly satisfying. Whether served as an appetizer or main course, this soup is sure to impress everyone at your table.
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
- 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
- Sauté olive oil and chopped onion in the Instant Pot until translucent.
- Add minced garlic and grated ginger; cook for another minute.
- Stir in chopped carrots, vegetable broth, salt, pepper, and thyme.
- Seal the lid and cook on manual high pressure for 5 minutes.
- Allow for natural pressure release for 10 minutes before blending the soup until smooth.
- Stir in coconut milk and lime juice; adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg