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Instant Pot Carrot Ginger Soup

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4.7 from 23 votes

This carrot ginger soup makes for an easy, healthy and heartwarming winter dish – it’s creamy with a subtle spicy kick of ginger, gluten free, dairy free, sugar free and perfect for those on a paleo diet. Includes directions for making in an Instant Pot (aff link) as well as on your stove top. Even better, it will be ready in 30 minutes! Add it to your list of favorite soups.

A bright orange bowl of carrot ginger soup with a plate of crusty bread in the background

Welcome to 2019, everyone!

Is anything different now that we’re in the future? Does ice cream magically no longer have calories?

Did anyone wake up to a pile of unexpected puppies or a government that’s suddenly decided that we can all get along? DID RYAN REYNOLDS FINALLY REALIZE I’M HIS ONE TRUE LOVE?

Pretty sure none of that happened, but let me know if I’m wrong. Especially on that last one. 

Two bowls of bright orange carrot ginger soup with swirls of coconut milk on top

Like most people, I like to think of January 1st of each year as a fresh start. You hang a new calendar, you have a new date to write on checks (wait… does anyone actually do that anymore?), and it symbolizes this rejuvenated sense of self.

Maybe you’re starting a new diet, or you’re going to a new gym, or if you’re me you’re using a new budgeting and financial planning app that you’re pretty jazzed about. 

Guys… I’m really boring. 

Two bowls of carrot ginger soup topped with swirls of coconut milk and freshly chopped parsley

2018 wasn’t planned to be as jam packed with life events as it was. Experienced 4 back to back nor’easters/blizzards that caused us to evacuate our home because of biblical level flooding, bought a new house that will not give us the same problem, went to my first food conference (Everything Food Conference), got engaged, got a new job, started and finished planning our wedding.

That was… a lot. 

Overhead shot of two bowls of carrot ginger soup topped with swirls of coconut milk, scallions and freshly chopped parsley next to slices of crusty bread

2019 is going to have arguably the biggest life event of all of them: our wedding. But before that I have two work trips in January, and then after there’s another work trip as well as my second year at the Everything Food Conference. And then at some point over that, we’d like to take our honeymoon.

Leading up to all these, I decided I should probably put down the donuts and try eating some veggies. Thankfully, the fridge and pantry were stocked up with them in anticipation of my usual holiday detox, so I put them to work.

I present to you Stress Baking’s very first soup recipe: Carrot Ginger Soup. It’s creamy, cozy, and has the most calming aroma. There’s something about it that makes me feel like I’m being wrapped with an invisible fuzzy blanket.

Two bowls of carrot ginger soup topped with swirls of coconut milk and freshly chopped parsley

7 tips for making carrot ginger soup

  • It’s made in the Instant Pot (aff link), but can easily be made on the stove top as well. Since all you need is 30 minutes, this is an awesome candidate for an appetizer at Thanksgiving dinner!
  • The nice thing about soup, and this one in particular, is that they’re so easy to customize. If you want more of a spicy kick, you could add some cayenne pepper, cumin or red pepper flake. If you want a stronger ginger flavor… add more ginger!
  • If you don’t have vegetable broth, you can substitute chicken broth and it won’t drastically change the overall flavor.
Overhead shot of two bowls of carrot ginger soup topped with swirls of coconut milk, scallions and freshly chopped parsley next to slices of crusty bread
  • As for garnish, I like to add a small swirl of coconut milk just before serving, and top it with scallion greens and parsley. And make sure your coconut milk is room temperature – if it’s chilled, it will be solid and be more difficult to combine.
  • Another winning garnish combo is chopped dill and croutons. Or if you’re in New England and want to get crazy, throw in some oyster crackers. Since you’re not serving them with chowder, you’d be a total rebel.
  • I’m also a big fan of serving this soup with a side of freshly baked, crusty bread – something that’s sturdy enough to hold up to a thicker soup like this one. If you don’t have a go-to bread recipe, Lauren’s roasted garlic crusty soup bread is a guaranteed hit.
  • A big perk to making this in an Instant Pot (aff link) is that you can utilize the “Keep Warm” setting until people are ready for seconds. And trust me… they’ll want seconds.
Overhead shot of two bowls of carrot ginger soup topped with swirls of coconut milk, scallions and freshly chopped parsley next to slices of crusty bread

There’s got to be someone out there that can relate to this: every single time I serve (or am served) a bowl of soup, I immediately say, “SOUP! SOUP!” under my breath and it’s all the Guardians of the Galaxy’s fault

Can you freeze carrot ginger soup?

Sure can! Just make sure you let the soup cool completely, then transfer to a freezer bag(s). Lay the bag flat in your freezer to store. When you’re ready to reheat it just let it thaw until liquid again, and then reheat in a saucepan on your stovetop over low heat until warmed through.

Don’t have an immersion blender?

We have this immersion blender (aff link) from Breville and I love it. It has a comfortable grip, and comes with some pretty handy accessories. It does feel a little heavy if you have to use it for a long time, so if you’re on the short side and find your arm getting tired when you stir or cook on a countertop, you may want to keep that in mind.

When I’m not using it for soups, it’s great for making pureed parsnips, pesto and salad dressings! It’s one of my favorite kitchen tools, especially during the winter.

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

Carrot Ginger Soup

Carrot Ginger Soup (Instant Pot or Stove Top)

4.7 from 23 votes
This carrot ginger soup makes for an easy, healthy and heartwarming winter dish! It's creamy with a subtle spicy kick of ginger, gluten free, dairy free, sugar free and perfect for those on a paleo diet. Even better, it will be ready in 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6 servings

Ingredients
  

  • 1 tablespoon olive oil or coconut oil
  • 1 red or yellow onion, chopped
  • 2 tablespoons ginger, chopped (about 1" knob)
  • 2 teaspoons garlic, minced (about 2 cloves)
  • 5 cups carrots, peeled & chopped (about 7-9 carrots, depending on size)
  • 16 ounces vegetable broth
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground white pepper, optional
  • 1 can coconut milk, 13.6 ounces

Instructions
 

Instant Pot instructions:

  • Turn on your Instant Pot and press the "Sauté" button. Add oil and let it heat up for a minute.
  • Add onion and stir frequently for 5-6 minutes, or until onions have softened.
  • Add ginger and garlic, and stir frequently for another 2 minutes. Turn off the sauté function.
  • Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
  • Put the lid on the pot, make sure the vent is on "Sealed" and cook on high pressure for 10 minutes.
  • Using an oven mitt or towel, carefully move the valve to the "Vent" setting and let it release all the pressure that's built up. It will be a loud whistling sound, and may take a few minutes before it stops.
  • Remove the lid and use an immersion blender to blend until smooth - it may still look a little bumpy and that's okay, just make sure you've removed all the big lumps.
  • Stir in coconut milk, serve and enjoy!
    Optional: Garnish each bowl with a small swirl of coconut milk, scallion greens and parsley. You could also instead top it with some chopped dill, or croutons.

Stove Top instructions:

  • In a large high-sided pan over medium heat, heat up oil.
  • Add onion and stir frequently for 5-6 minutes, or until onions have softened.
  • Add ginger and garlic, and stir frequently for another 2 minutes.
  • Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
  • Lower heat, cover, and let simmer for 25-30 minutes, stirring occasionally. It will be ready once the carrots and soft.
  • Use an immersion blender to blend until smooth - it may still look a little bumpy and that's okay, just make sure you've removed all the big lumps.
  • Stir in coconut milk, serve and enjoy!Optional: Garnish each bowl with a small swirl of coconut milk, scallion greens and parsley. You could also instead top it with some chopped dill, or croutons.

Notes

  • An immersion blender is a must for this recipe.
  • This is easy to tweak to your personal tastes. If you want more of a spicy kick, you could add some cayenne pepper, cumin or red pepper flake. If you want a stronger ginger flavor, add more ginger!
  • For garnish, I like to add a small swirl of coconut milk just before serving, and topping it with scallion greens and parsley. You could also try dill and croutons, or oyster crackers.
  • To freeze leftovers, make sure you let the soup cool completely, then transfer to a freezer bag(s). Lay the bag flat in your freezer to store. When you're ready to reheat it just let it thaw until liquid again, and then reheat in a saucepan on your stovetop over low heat until warmed through.

Nutrition

Calories: 351kcal | Carbohydrates: 27g | Protein: 4g | Fat: 28g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1162mg | Potassium: 852mg | Fiber: 7g | Sugar: 13g | Vitamin A: 26973IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 2mg
Course Dinner
Cuisine American
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