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carrot soup in bowl with fresh herbs and red pepper
How to Make...

Instant Pot Carrot Soup

A delicious easy recipe for carrot soup! Made in the Instant Pot, this delicious cozy soup could not be easier. With warming spices like cumin, coriander and ginger, plus it’s made with creamy coconut milk for a vegan, paleo and Whole30® compliant recipe.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Diet: Vegan
  • Yield: About 6-8 1x
  • Scale:

Ingredients

  • 1 (14 ounce) canned coconut milk (full-fat or lite)
  • 2 cups vegetable broth 
  • 3 cloves garlic, peeled
  • 1 ½ tsp freshly grated ginger
  • ½ tsp salt, to taste
  • 1/2 tsp ground coriander
  • ¼ tsp ground cumin
  • 2 lbs carrots, peeled and roughly chopped
  • 1 medium yellow onion, chopped

Instructions

  1. Add milk, broth, garlic, fresh ginger, salt, ground coriander and cumin to Instant Pot. Stir then add in carrots and onions, stirring until combined.
  2. Cook on manual mode for 15 minutes. Quick release pressure, cool 10 minutes before using immersion blender or transferring to blender using soup/puree function. Blend until smooth, adding more broth for desired consistency. 
  3. Garnish with red pepper flakes, serve with your favorite french bread for dipping if you’d like!

Recipes Notes:

This recipe is a great base to add in some extra flavor variations too. Try adding 1 TBSP of red curry paste. Or even 2 TBSP creamy peanut butter. 1 tsp of curry powder or turmeric would be delicious too.

Prep time includes the time it will take the pressure cooker to build pressure before cooking