Instant Pot Carrot Ginger Soup (Vegan)
Warm up with a bowl of creamy Instant Pot carrot ginger soup! This Instant Pot Carrot Ginger Soup (Vegan) is perfect for cozy evenings or gatherings. Its vibrant flavor profile, creamy texture, and the health benefits of ginger make it a standout dish. Plus, it’s quick to prepare, making it suitable for busy weeknights or meal prep sessions.
Why You’ll Love This Recipe
- Quick Preparation: This recipe takes just 25 minutes from start to finish, making it ideal for those on a tight schedule.
- Deliciously Creamy: The addition of coconut milk gives the soup a rich, velvety texture that’s hard to resist.
- Flavorful Ingredients: Carrots and ginger combine to create a warm, soothing flavor that’s comforting and nourishing.
- Versatile Meal: Enjoy this soup as an appetizer or pair it with bread for a satisfying main dish.
- Health Benefits: Packed with vitamins and antioxidants, this vegan soup is great for your immune system.
Tools and Preparation
To make this Instant Pot Carrot Ginger Soup (Vegan), you’ll need some essential kitchen tools. Having the right equipment will ensure that your cooking process is smooth and efficient.
Essential Tools and Equipment
- Instant Pot
- Cutting board
- Chef’s knife
- Immersion blender
- Measuring spoons
Importance of Each Tool
- Instant Pot: This multi-cooker speeds up cooking time while enhancing flavors through pressure cooking.
- Immersion Blender: Perfect for blending soups directly in the pot, eliminating the need for transferring hot liquids.
Ingredients
Here’s what you’ll need to make this comforting soup:
- 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)
How to Make Instant Pot Carrot Ginger Soup (Vegan)
Step 1: Sauté Onions
Select the sauté function of your Instant Pot. Add olive oil and onion to the inner pot. Cook for about 5–6 minutes until the onions soften and become translucent.
Step 2: Add Garlic and Ginger
Once the onions are ready, add minced garlic and grated ginger. Cook for an additional 1–2 minutes until fragrant. Turn off the sauté function.
Step 3: Combine Remaining Ingredients
Add chopped carrots, vegetable broth, salt, pepper, and dried thyme leaves into the pot. Stir well to combine all ingredients.
Step 4: Pressure Cook
Secure the lid on the Instant Pot, ensuring the vent is set to ‘sealed.’ Cook on manual high pressure for 5 minutes.
Step 5: Natural Pressure Release
When cooking is complete, allow the pot to sit for ten minutes for natural pressure release before turning the vent to release any remaining pressure safely.
Step 6: Blend Until Smooth
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer batches of soup into a stand blender to puree.
Step 7: Add Coconut Milk and Lime Juice
Stir in full-fat coconut milk and lime juice. Mix well until everything is combined. Your delicious soup is now ready to enjoy!
This creamy Instant Pot Carrot Ginger Soup (Vegan) serves approximately 4–6 people and can be enjoyed immediately or stored in the freezer for later use.
How to Serve Instant Pot Carrot Ginger Soup (Vegan)
Serving your Instant Pot carrot ginger soup is just as enjoyable as making it. With a few simple additions, you can elevate the experience and make it even more delightful for your guests or family.
Add Fresh Herbs
- Chopped cilantro or parsley makes for a fresh garnish that complements the soup’s flavors well.
Drizzle with Coconut Cream
- A swirl of coconut cream on top adds creaminess and enhances the coconut flavor of the soup.
Top with Croutons
- Crunchy croutons provide a satisfying texture contrast, making each spoonful more interesting.
Serve with Lime Wedges
- Offering lime wedges on the side allows everyone to add an extra zing to their soup according to their taste.
Pair with a Salad
- A light green salad with a tangy vinaigrette can balance the richness of the soup beautifully.
Enjoy with Bread
- A slice of crusty bread or a warm baguette is perfect for dipping and soaking up every last drop of this delicious soup.
How to Perfect Instant Pot Carrot Ginger Soup (Vegan)
Perfecting your Instant Pot carrot ginger soup is easy with these helpful tips. Follow these suggestions for an even tastier dish.
- Use fresh ingredients: Fresh carrots and ginger enhance flavor and nutrients. Avoid older, dried-out vegetables.
- Adjust spice levels: If you like it spicy, consider adding a pinch of cayenne pepper or red pepper flakes for added heat.
- Experiment with flavors: Add spices like cumin or coriander to give the soup an exotic twist.
- Blend until smooth: Proper blending creates a creamy texture. Ensure no chunks remain for the best mouthfeel.
- Taste and adjust seasoning: Always taste before serving. Adjust salt, pepper, or lime juice to suit your preference.
- Store properly: Refrigerate leftovers in an airtight container for up to five days. It also freezes well for future meals.
Best Side Dishes for Instant Pot Carrot Ginger Soup (Vegan)
Pairing side dishes with your Instant Pot carrot ginger soup can enhance the meal experience. Here are some excellent options to consider:
- Garlic Bread: Toasted garlic bread pairs perfectly, giving you a crunchy complement to the smoothness of the soup.
- Quinoa Salad: A light quinoa salad brings in protein and freshness while balancing flavors.
- Roasted Veggies: Seasonal roasted vegetables add depth and nutrition; try Brussels sprouts or zucchini.
- Hummus Platter: A platter with hummus and fresh veggies offers a healthy crunch alongside your comforting soup.
- Avocado Toast: Creamy avocado on whole-grain toast makes for a hearty side that matches well with carrot ginger flavors.
- Rice Cakes: Light rice cakes topped with nut butter provide crunch without overwhelming the meal.
- Stuffed Peppers: Stuffed bell peppers filled with grain and beans are filling but won’t overpower the soup’s delicate taste.
- Coleslaw: A tangy coleslaw can provide a refreshing contrast, cutting through the richness of the soup nicely.
Common Mistakes to Avoid
When making Instant Pot carrot ginger soup, it’s easy to overlook some key steps. Here are common mistakes and how to steer clear of them.
- Skipping the sauté step – Sautéing the onion, garlic, and ginger builds a rich flavor base. Don’t rush this part!
- Not measuring ingredients accurately – Inaccurate measurements can alter the soup’s taste and consistency. Use measuring cups and spoons for precision.
- Using low-quality broth – The broth greatly influences the flavor. Opt for a good quality vegetable broth for the best results.
- Overlooking natural pressure release – Allowing the Instant Pot to naturally release pressure enhances flavor. Don’t skip this crucial step!
- Not blending thoroughly – For a creamy texture, ensure you blend the soup until completely smooth. Take your time with this step.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 4 days in the fridge.
Freezing Instant Pot Carrot Ginger Soup (Vegan)
- Use freezer-safe containers or bags.
- Can be frozen for up to 3 months.
Reheating Instant Pot Carrot Ginger Soup (Vegan)
- Oven – Preheat to 350°F (175°C) and heat in a covered dish until warm.
- Microwave – Heat in short bursts, stirring in between, until heated through.
- Stovetop – Warm on medium heat while stirring occasionally until hot.
Frequently Asked Questions
Here are some common questions about making Instant Pot carrot ginger soup.
Can I use fresh ginger instead of powdered?
Fresh ginger is recommended for better flavor in your Instant Pot carrot ginger soup (vegan). It gives a vibrant kick!
How do I make this soup spicier?
You can add a pinch of cayenne pepper or more fresh ginger to spice things up! Adjust according to your taste preference.
Can I substitute coconut milk with another milk?
Yes! Almond milk or cashew cream can be used as alternatives, but they will change the flavor profile slightly.
Is this recipe suitable for meal prep?
Absolutely! This soup is perfect for meal prep as it freezes well and is easy to reheat during busy days.
Final Thoughts
This Instant Pot carrot ginger soup (vegan) is not only delicious but also versatile. You can customize it by adding other veggies or spices based on your preferences. Give it a try and enjoy its comforting warmth any time!
Instant Pot Carrot Ginger Soup (Vegan)
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Warm up with a bowl of our creamy Instant Pot Carrot Ginger Soup (Vegan). This cozy dish boasts a rich and velvety texture, thanks to the addition of coconut milk. Bursting with the vibrant flavors of fresh carrots and zesty ginger, it’s not just delicious but also packed with health benefits, making it ideal for both busy weeknights and gatherings.
Ingredients
- 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 chopped onions in olive oil on the Instant Pot's sauté function until soft.
- Add minced garlic and grated ginger; cook until fragrant.
- Stir in chopped carrots, vegetable broth, salt, pepper, and thyme.
- Seal the lid and cook on high pressure for 5 minutes.
- Allow natural pressure release for 10 minutes before blending until smooth.
- Mix in coconut milk and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
