Vegan Carrot Ginger Soup

Name: Vegan Carrot Ginger Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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; 1/2 teaspoon ground coriander; 1/2 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))

March 29, 2018 By Melissa Huggins / 28 Comments

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

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.

Table of Contents

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.

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.

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.

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!

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