Instant Pot Carrot Ginger Soup (Vegan)
Warm up with a bowl of creamy Instant Pot Carrot Ginger Soup (Vegan)! This delightful soup combines the sweetness of carrots with the zesty kick of ginger, all enveloped in rich coconut milk. It’s perfect for cozy dinners, meal prep, or a healthy lunch option. Easy to make and loaded with flavor, this soup is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Quick Preparation: The Instant Pot speeds up cooking time, allowing you to enjoy this delicious soup in just 25 minutes.
- Flavorful Combination: The blend of carrots and ginger creates a unique taste that is both sweet and spicy, enhanced by coconut milk.
- Versatile Dish: Perfect as an appetizer or a main course, this soup can be served warm or chilled and pairs well with various sides.
- Healthy Ingredients: Packed with vitamins and nutrients from fresh vegetables, this soup is vegan, gluten-free, and dairy-free.
- Meal Prep Friendly: Make a large batch and store it in the freezer for quick meals throughout the week.
Tools and Preparation
Before diving into the cooking process, gather your tools for making the Instant Pot carrot ginger soup. Having everything ready will help streamline your cooking experience.
Essential Tools and Equipment
- Instant Pot
- Immersion blender (or stand blender)
- Cutting board
- Knife
- Measuring spoons
Importance of Each Tool
- Instant Pot: This versatile appliance not only cooks food quickly but also enhances flavors through pressure cooking.
- Immersion Blender: Allows for easy blending directly in the pot without transferring hot liquids, making cleanup simpler.
- Cutting Board & Knife: Essential for chopping vegetables efficiently while ensuring safety in the kitchen.
Ingredients
Warm up with a bowl of creamy Instant Pot carrot ginger soup! Made with carrots, ginger, coconut milk, thyme leaves, and a squeeze of lime, this soup is both easy to prepare and tasty to eat.
For the Soup Base
- 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
For Creaminess
- 13.5 oz coconut milk (400 mL; full fat works best)
- 1/2 lime (juiced)
How to Make Instant Pot Carrot Ginger Soup (Vegan)
Step 1: Sauté the Onions
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.
Step 2: Add Garlic and Ginger
Add garlic and ginger to the pot. Cook for an additional 1-2 minutes until fragrant. Turn off the sauté function.
Step 3: Combine Ingredients
Add chopped carrots, vegetable broth, salt, pepper, and thyme leaves to the inner pot. Stir well to combine all ingredients.
Step 4: Pressure Cook
Secure the lid on the Instant Pot. Turn the vent to ‘sealed’ position. Cook on manual high pressure for 5 minutes.
Step 5: Release Pressure
Once cooking is complete, allow for a natural pressure release for ten minutes before releasing any remaining pressure manually.
Step 6: Blend Until Smooth
Use an immersion blender to puree the mixture until smooth. Alternatively, carefully transfer batches to a stand blender for pureeing.
Step 7: Final Touches
Stir in coconut milk and lime juice into the blended soup until well combined. Serve warm and enjoy!
Each step brings you closer to enjoying this warming dish that’s perfect for any occasion!
How to Serve Instant Pot Carrot Ginger Soup (Vegan)
Serving your Instant Pot carrot ginger soup can elevate the meal experience. Here are some delightful ways to enjoy this creamy soup.
With Crusty Bread
- Serve with a slice of warm, crusty bread for dipping. The texture complements the smoothness of the soup.
Topped with Fresh Herbs
- Garnish your soup with chopped parsley or cilantro. This adds freshness and a pop of color to your dish.
A Drizzle of Coconut Cream
- Enhance the creaminess by drizzling coconut cream on top. It also adds an extra layer of flavor that pairs well with ginger.
With a Side Salad
- Pair your soup with a light salad. A simple green salad with lemon vinaigrette balances the richness of the soup perfectly.
Over Rice or Quinoa
- For a heartier meal, serve the soup over cooked rice or quinoa. This adds substance and makes it more filling.
As a Starter
- Use smaller bowls to serve as a starter for dinner parties. It’s an elegant way to open any meal, especially in colder months.
How to Perfect Instant Pot Carrot Ginger Soup (Vegan)
To achieve the best flavor and texture in your Instant Pot carrot ginger soup, keep these tips in mind.
- Use fresh ingredients – Fresh carrots and ginger can significantly enhance the flavor profile of your soup.
- Adjust seasoning – Taste before serving; you may want to adjust salt, pepper, or lime juice for optimal flavor.
- Blend thoroughly – Ensure your soup is blended until silky smooth for the best mouthfeel.
- Experiment with spices – Feel free to add spices like cumin or coriander for additional warmth and complexity.
- Store properly – Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for later enjoyment.
- Reheat gently – When reheating, do so slowly on low heat to maintain its creamy texture without curdling.
Best Side Dishes for Instant Pot Carrot Ginger Soup (Vegan)
Pairing side dishes with your Instant Pot carrot ginger soup can create a balanced meal. Here are some great options:
- Garlic Bread – This classic side is perfect for soaking up every drop of delicious soup.
- Crispy Roasted Chickpeas – Seasoned chickpeas add crunch and protein, making them an excellent complement.
- Grilled Vegetable Skewers – Colorful veggies bring a smoky flavor that pairs beautifully with the sweet ginger.
- Quinoa Salad – A light quinoa salad offers refreshing textures and flavors without overshadowing the soup.
- Stuffed Avocado – Half an avocado stuffed with grains or beans provides healthy fats and further heartiness.
- Spicy Lentil Patties – These patties add spice and protein while being easy to prepare ahead of time.
- Coleslaw – A tangy coleslaw adds crunch and a contrast of flavors that enhances each spoonful of soup.
- Baked Sweet Potato Fries – Sweet potato fries provide a sweet yet savory addition that pairs well with carrot and ginger notes.
Common Mistakes to Avoid
Making Instant Pot carrot ginger soup can be simple, but there are a few common pitfalls to watch out for.
- Overcooking the vegetables: Cooking the carrots for too long can make them mushy. Stick to the recommended cooking time for the best texture.
- Ignoring the natural pressure release: Skipping the natural pressure release can lead to a soup that isn’t as flavorful. Allowing it to sit helps develop deeper flavors.
- Not blending enough: If you don’t blend the soup thoroughly, it might be chunky. Blend until smooth for a creamy consistency.
- Using low-quality broth: A bland vegetable broth can dull the flavor of your soup. Use a high-quality or homemade broth for better taste.
- Skipping lime juice: Lime juice adds brightness to the soup. Don’t skip this step; it enhances all other flavors.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will keep well for 3-5 days in the fridge.
Freezing Instant Pot Carrot Ginger Soup (Vegan)
- Allow soup to cool completely before freezing.
- Store in freezer-safe containers or bags.
- It can last up to 3 months in the freezer.
Reheating Instant Pot Carrot Ginger Soup (Vegan)
- Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish and cover with foil. Heat for about 20-30 minutes.
- Microwave: Place soup in a microwave-safe bowl and cover loosely. Heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour into a pot and heat over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about Instant Pot carrot ginger soup.
What makes this Instant Pot Carrot Ginger Soup (Vegan) creamy?
The creaminess comes from the addition of coconut milk, which gives a rich texture without dairy.
Can I customize this recipe?
Yes! You can add other vegetables like sweet potatoes or spices like cumin for different flavors.
Is this soup gluten-free?
Absolutely! This Instant Pot carrot ginger soup is naturally gluten-free, making it suitable for those with dietary restrictions.
How do I store leftovers of Instant Pot Carrot Ginger Soup (Vegan)?
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Final Thoughts
This Instant Pot carrot ginger soup is not only delicious but also versatile and easy to prepare. It’s perfect for cozy nights or meal prep. Feel free to customize it with your favorite spices or veggies!
Instant Pot Carrot Ginger Soup (Vegan)
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
Description
Warm up with a bowl of Instant Pot Carrot Ginger Soup (Vegan), a delightful blend of sweet carrots and zesty ginger, enriched with creamy coconut milk. This comforting soup offers a burst of flavor and is perfect for cozy dinners or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 5 cups carrots, peeled and chopped
- 4 cups vegetable broth
- 13.5 oz coconut milk (full-fat preferred)
- Juice of 1/2 lime
- Salt and pepper to taste
Instructions
- Set your Instant Pot to the sauté function. Add olive oil and onion; sauté until softened (5-6 minutes).
- Stir in garlic and ginger; cook for another minute until fragrant.
- Add carrots, vegetable broth, salt, pepper, and thyme; stir to combine.
- Secure the lid and cook on high pressure for 5 minutes.
- Allow natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Blend the soup until smooth using an immersion blender or stand blender.
- Stir in coconut milk and lime juice; serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing/Pressure cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 6g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
