Description
Warm up with a bowl of Instant Pot Carrot Ginger Soup (Vegan), a cozy, creamy delight that combines the natural sweetness of carrots with the zing of fresh ginger and the richness of coconut milk. This easy recipe is perfect for chilly evenings or as a nutritious meal prep option. Ready in just 25 minutes, it’s packed with vitamins and flavor, making it an ideal choice for busy weeknights. Plus, it’s vegan, gluten-free, and can be frozen for later enjoyment.
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 diced onion in olive oil in your Instant Pot until translucent (5-6 minutes).
- Add minced garlic and grated ginger; cook for another 1-2 minutes.
- Stir in chopped carrots, vegetable broth, salt, pepper, and thyme.
- Seal the lid and cook on high pressure for 5 minutes.
- Allow for a natural pressure release for 10 minutes before venting any remaining pressure.
- Blend soup until smooth using an immersion blender or standard blender.
- Stir in coconut milk and lime juice until fully combined.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 204
- Sugar: 4g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg