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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.
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! The lime juice is also optional. It adds a little zing and brightness to the soup, bur you can always leave it out and serve lime wedges on the side too.
The coconut milk doesn’t impart a coconutty 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!
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.
Vegan Carrot Giger Soup
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)
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 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 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. *See notes for topping ideas.
Notes
- 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
Melissa Huggins
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Carol
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!
Melissa Huggins
This is such a nice compliment! Thank you for giving it a try. It’s one of my favorite soups 🙂
Viji Chary
Thank you for a fabulous recipe!
Viji Chary
I asked my son to make this for me when I had a cold. It was terrific!Thank you for a fabulous recipe.
Mandy
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!
Melissa Huggins
Hi Mandy, I’m glad it worked out for you. Thank you for making it and sharing your feedback. 🙂