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    Home » Soups and Salads

    Vegan Carrot Ginger Soup (Instant Pot & Stovetop Instructions)

    March 29, 2018 By Melissa Huggins / 23 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    Step into Spring with this light and healthy Vegan Carrot Ginger Soup.  I've included both Instant Pot and stovetop instructions. 

    Cloesup photo of vegan carrot ginger soup.

    Guys! I'm back with another Instant Pot favorite. The weather is getting a little warmer here, so I've been craving lighter meals. This Vegan Carrot Ginger Soup is just what I needed.

    Plus, the Easter Bunny is coming to visit this weekend, so I wanted to make his favorite soup. Grant is elated!

    The last IP recipe I shared was for this tasty Yellow Split Pea Soup. Can you tell I'm a soupaholic?

    If you don't have an Instant Pot, you can easily make this on your stovetop (*instructions below).

    If you're interested in buying an IP, there are a bunch of models to choose from. After doing my research, I decided to go with the Instant Pot Duo Plus 6-Quart 9-in-1 Function.

    Yep, it really is a 9-in-1 appliance! It’s a Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Tofu Egg Cooker, Sterilizer, Steamer, Warmer, and it Sautés.

    ingredients for vegan carrot ginger soup.

    Table of Contents

    • Ingredients for Carrot Ginger Soup
    • Instant Pot Method
    • Stovetop Instructions
    • Topping Ideas
    • Vegan Carrot Ginger Soup

    Ingredients for Carrot Ginger Soup

    You might have everything in your pantry now or it will take a small trip to your local grocer. Nothing fancy at all. Here's what you'll need: (*full ingredient amounts are in recipe card below)

    Grapeseed oil (or preferred oil)
    Onion
    Garlic
    Fresh ginger
    Thyme
    Coriander
    Crushed red pepper
    Bay leaves
    Carrots
    Vegetable broth
    Sea salt & fresh cracked pepper
    Full-fat coconut milk
    Lime juice

    Fresh ginger adds a wonderful subtle spiciness and zing, but if you're not into the flavor, you can omit it from the recipe. It will still be delicious! Lime juice is also optional. It adds a little zing and brightness to the soup, but you can always leave it out and serve lime wedges on the side too.

    The coconut milk doesn't impart a coconut flavor, but if you absolutely hate coconut, you can replace it with any non-dairy milk. Make sure it's unsweetened though.

    Bowl of vegan carrot ginger soup on a blue napkin. Side of bread.

    Instant Pot Method

    Turn on the sauté feature of your Instant Pot and add the oil. When heated, add the onions and sauté until slightly translucent, about 2-3 minutes.

    Add the garlic and ginger, sauté for 1-2 minutes. Now add the thyme, coriander, and crushed red pepper. Sauté for 30-60 seconds.

    Cancel the sauté function and add the broth, carrots, bay leaves, salt, and fresh cracked pepper.

    Close and secure the lid. Turn the steam release handle to the Sealing position. Push the Pressure Cooker (Manual Setting) button to high pressure and set the time to 6 minutes by using the + or - button.

    The screen will then display ON while the preheating is in progress (this could take 8-12 minutes). When the Instant Pot has come to pressure, you'll see the 6 minutes displayed on the screen again.

    The cooker will beep when the time is up. Don't touch anything, just let the pressure naturally release for 2-3 minutes. Now carefully turn the steam release handle to the Venting position (It will loudly spurt out lots of steam and some water).

    Once the Float Valve goes down you can carefully open the lid. Remove the bay leaves and add the coconut milk & lime juice.

    Using an immersion blender (or regular blender), blend until creamy and smooth. Taste for seasoning and add more if needed.

    If the soup is too thick for your taste, you can add a small amount of vegetable broth to thin it out.

    Grey bowl of vegan carrot ginger soup topped with coconut milk, cilantro and red pepper flakes.

    Stovetop Instructions

    In a large pot, heat oil over medium heat, add onions and sauté for 4-5 minutes, until softened.
    Now add garlic and ginger, sauté 1-2 minutes.
    Add carrots, thyme, coriander, red pepper and sauté for 3-5 minutes.
    Add broth, bay leaves, salt, and pepper.
    Turn up heat and bring to a boil, then reduce heat to a simmer.
    Cook uncovered for 20-30 minutes until carrots are tender.
    Remove the bay leaves and add the coconut milk & lime juice.
    Using an immersion blender (or regular blender), blend until creamy and smooth.
    Taste for seasoning and add more if needed.

    Closeup overhead photo of vegan carrot ginger soup. Silver shell spoon on the side.

    Topping Ideas

    Swirled coconut milk, fresh-cut cilantro, basil or green onion, vegan sour cream, cracked pepper, crushed red pepper, smoked paprika, squeeze of lemon, or lime.

     Enjoy!

    I’d love to hear from you

    If you make this Vegan Carrot Ginger Soup, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 13 votes

    Vegan Carrot Ginger Soup

    Step into Spring with this light & healthy Vegan Carrot Ginger Soup. I’ve included both Instant Pot and stovetop instructions. 
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Soup
    Cuisine: Gluten-Free, Vegan
    Servings: 5
    Calories: 268kcal
    Author: Melissa Huggins

    Ingredients

    • 1.5 tablespoons grapeseed oil or preferred oil
    • 1 medium onion , diced
    • 4 cloves garlic , minced
    • 1.5 tablespoons fresh ginger , grated
    • 1 teaspoon dried thyme
    • ½ teaspoon ground coriander
    • ½ teaspoon crushed red pepper (*optional)
    • 2 bay leaves
    • 2 pounds carrots (about 6 large), rough chopped
    • 4 cups vegetable broth , low sodium
    • 1 teaspoon sea salt , more to taste
    • Fresh cracked pepper to taste (*optional)
    • 1 cup canned coconut milk , full-fat
    • 1-2 tablespoons lime juice (sub lemon)
    Prevent your screen from going dark

    Instructions

    • Turn on the sauté feature of your Instant Pot and add the oil. When heated, add the onions and sauté until slightly translucent, about 2-3 minutes.
    • Add the garlic and ginger, sauté for 30-60 seconds. 
    • Now add the thyme, coriander and crushed red pepper. Sauté for 30-60 seconds until fragrant. 
    • Cancel the sauté function and add the broth, carrots, bay leaves, salt, and cracked pepper. 
    • Close and secure the lid. Turn the steam release handle to the Sealing position. Push the Pressure Cooker (Manual Setting) button to high pressure and set the time to 6 minutes by using the + or - button. The screen will then display ON while the preheating is in progress (this could take 8-12 minutes). When the Instant Pot has come to pressure, you'll see the 6 minutes displayed on the screen again.
    • The cooker will beep when the time is up. Don't touch anything, just let the pressure naturally release for 2-3 minutes. Now carefully turn the steam release handle to the Venting position (It will loudly spurt out lots of steam and some water). Once the Float Valve goes down you can carefully open the lid.
    • Remove the bay leaves and add the coconut milk and lime juice. 
    • Using an immersion blender (or regular blender), blend until creamy and smooth. Taste for seasoning and add more if needed.
    • If the soup is too thick for your taste, you can add a small amount of vegetable broth to thin it out. *See notes for topping ideas. 

    Notes

    *Stovetop instructions*
    - In a large pot, heat oil over medium heat, add onions and sauté for 4-5 minutes, until softened.
    - Add garlic and ginger, sauté 1-2 minutes.
    - Add carrots, thyme, coriander, red pepper and sauté for 3-5 minutes.
    - Add broth, bay leaves, salt, and pepper.
    - Turn up heat and bring to a boil, then reduce heat to a simmer.
    - Cook uncovered for 20-30 minutes until carrots are tender.
    - Remove the bay leaves and add the coconut milk & lime juice.
    - Using an immersion blender (or regular blender), blend until creamy and smooth. 
    - Taste for seasoning and add more if needed.
    * Topping Ideas:
    Swirled coconut milk, fresh-cut cilantro, vegan sour cream, cracked pepper, crushed red pepper, smoked paprika, squeeze of lemon or lime. 
    * Yields about 9-10 cups of soup.
    * The cook time doesn't include the Instant Pot preheating time. This can take 8-12 minutes.
     

    Nutrition

    Serving: 2cups | Calories: 268kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Sodium: 584mg | Potassium: 919mg | Fiber: 6g | Sugar: 11g | Vitamin A: 30370IU | Vitamin C: 15.3mg | Calcium: 88mg | Iron: 2.1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Les

      March 27, 2022 at 10:41 am

      Thank you for the recipe but there’s no mention if the carrots should be cut, shredded or what when they’re added to the pot. Same with the raw ginger. Should those two ingredients be grated? Thank you.

      Reply
      • Melissa Huggins

        March 27, 2022 at 12:01 pm

        Hi Les, the full recipe is at the bottom of the blog post in the recipe card. To scroll automatically, you can click the 'Jump to Recipe' button at the top of the post. It'll take you right there. The carrots should be roughly chopped and the ginger should be peeled and grated. Let me know if you have any questions. Have a nice weekend 🙂

        Reply
    2. Sylvie Byrnes

      June 24, 2020 at 12:02 pm

      I found this recipe a few months ago, and it has been a staple at home, especially with the pandemic. It is inexpensive, delicious, heathy and vegan. I can't see enough about this simple delicious soup. Can't wait to make it with fresh garden vegetables from my garden!

      Reply
      • Melissa Huggins

        August 10, 2020 at 11:20 am

        Hi Sylvie, this is such a nice compliment! Thank you for making and sharing your feedback 🙂

        Reply
      • Chris

        November 13, 2020 at 6:20 pm

        5 stars
        Made a pot of this soup today because I had carrots to use up, and it came out quite well. I couldn't figure out how to grate the ginger root so it was a little short on ginger. It was tasty, creamy and thick. I will try making this again

        Reply
        • Support @ Vegan Huggs

          November 20, 2020 at 7:27 am

          Hi Chris! Ginger can be tricky for sure, but we are so happy you loved the recipe anyway! Thank you for giving it a try 🙂

    3. Karen

      May 08, 2020 at 8:22 am

      5 stars
      delicious! I doubled the ginger. Will make this again!

      Reply
      • Melissa Huggins

        June 02, 2020 at 5:52 pm

        Thank you, Karen! Sounds perfect with the extra ginger. 🙂

        Reply
    4. Kelly Norman

      April 04, 2020 at 2:38 pm

      Any one have any luck using dried ginger? I would rather use fresh but I'm aoiding the store unless absolutely necessary. Thank you for any help!

      Reply
    5. Shannon Young

      February 09, 2020 at 3:48 pm

      OMG this so is SO GOOD! I love ginger and carrots so I thought I’d try. I’m very pleased, delicious 😋 and thanks for sharing!!

      Reply
      • Melissa Huggins

        March 03, 2020 at 10:46 am

        Yay! I'm so glad you liked it! Thank you for giving it a try. 🙂

        Reply
    6. Michelle

      January 21, 2020 at 3:05 pm

      My whole family loved the soup! Do you think it would freeze well? I know it may be a little watery once thawed. I would love to make a huge batch and freeze some.

      Reply
      • Melissa Huggins

        January 21, 2020 at 3:30 pm

        Hi Michelle, yes, it freezes really well. I leave out the coconut milk and lime juice, then I'll add them in the last few minutes of the reheat. Thank you for making it! 🙂

        Reply
        • Michelle

          January 21, 2020 at 3:51 pm

          5 stars
          Thank you! 😋😊

    7. Mary Luchs

      December 14, 2019 at 3:13 pm

      5 stars
      made this last night and my whole family loved it! there were no leftovers

      Reply
      • Melissa Huggins

        December 16, 2019 at 10:39 am

        I'm so glad everyone loved it! Thank you for giving it a try 🙂

        Reply
      • Ccope

        March 06, 2020 at 4:18 pm

        5 stars
        The whole family gave this soup a thumbs up so I have been incorporating regularly into our meal rotation. Although I must admit I rarely measure spices when cooking so I tend to probably add more coriander than a recipe calls for. We really like to add our own level of spice to this by adding garlic chili paste or sriracha to our individual servings.

        Reply
    8. Carol

      July 28, 2019 at 7:21 pm

      Magnificent soup! Used no sodium vegetable broth, very little added salt, non-dairy creamer and added the lime juice. I’m in love...thank you!

      Reply
      • Melissa Huggins

        July 28, 2019 at 7:29 pm

        This is such a nice compliment! Thank you for giving it a try. It's one of my favorite soups 🙂

        Reply
    9. Viji Chary

      January 30, 2019 at 10:41 am

      5 stars
      Thank you for a fabulous recipe!

      Reply
    10. Viji Chary

      January 30, 2019 at 10:39 am

      5 stars
      I asked my son to make this for me when I had a cold. It was terrific!Thank you for a fabulous recipe.

      Reply
    11. Mandy

      November 01, 2018 at 3:06 am

      5 stars
      I took a chance and doubled the recipe on the first try. I’m super glad I did - this soup is incredible! It’s going on my list of staple recipes. What a great way to use up a bunch of carrots!

      Thank you so much for sharing!

      Reply
      • Melissa Huggins

        November 12, 2018 at 8:47 pm

        Hi Mandy, I'm glad it worked out for you. Thank you for making it and sharing your feedback. 🙂

        Reply

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