Instant Pot Carrot Ginger Soup (Vegan)
Warm up with a bowl of creamy Instant Pot carrot ginger soup! This vegan delight is made with fresh carrots, zesty ginger, and creamy coconut milk. It’s not only easy to prepare but also bursting with flavor. Perfect for chilly evenings or as a vibrant starter for dinner parties, this soup will warm your heart and satisfy your taste buds.
Why You’ll Love This Recipe
- Quick and Easy: In just 25 minutes, you can make a delicious soup without any hassle.
- Flavorful Fusion: The combination of ginger and coconut milk creates a unique flavor profile that delights the palate.
- Healthy Comfort Food: Packed with nutrients from carrots, this soup is low in calories yet filling.
- Versatile Serving Options: Enjoy it as a main dish or as a side alongside your favorite bread.
- Freezer Friendly: Make a big batch and freeze leftovers for busy days!
Tools and Preparation
To make this Instant Pot carrot ginger soup, having the right tools makes the process smooth and enjoyable.
Essential Tools and Equipment
- Instant Pot
- Immersion blender or stand blender
- Chopping board
- Knife
Importance of Each Tool
- Instant Pot: This appliance cooks food quickly under pressure, making it perfect for soups like this one.
- Immersion Blender: An immersion blender allows you to blend the soup directly in the pot, saving time on cleanup.
- Chopping Board & Knife: Essential for prepping your vegetables quickly and safely.
Ingredients
For the creamy Instant Pot carrot ginger soup, gather these ingredients:
Vegetables
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated or finely chopped)
- 5 cups carrots (peeled & chopped)
Liquids & Seasonings
- 4 cups vegetable broth
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
Creamy Elements
- 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 Aromatics
- Select the sauté function of the Instant Pot.
- Add olive oil and chopped onion to the inner pot.
- Cook for 5-6 minutes until onions are softened and translucent.
Step 2: Add Garlic and Ginger
- Add minced garlic and grated ginger to the pot.
- Cook for an additional 1-2 minutes.
- Turn off the sauté function.
Step 3: Combine Main Ingredients
- Add peeled and chopped carrots, vegetable broth, salt, pepper, and thyme leaves to the inner pot.
- Stir to combine everything well.
- Secure the lid on top, turn vent to ‘sealed’, and cook on manual high pressure for 5 minutes.
Step 4: Release Pressure
- Once the timer beeps, allow the pot to sit for ten minutes for natural pressure release.
- After that, release any remaining pressure carefully.
Step 5: Blend Until Smooth
- Use an immersion blender to blend until smooth in the pot or transfer carefully to a stand blender in batches.
Step 6: Final Touches
- Stir in coconut milk and lime juice until well combined.
- Serve hot and enjoy your delicious Instant Pot carrot ginger soup!
How to Serve Instant Pot Carrot Ginger Soup (Vegan)
Serving your Instant Pot carrot ginger soup can elevate the dining experience. This vibrant, creamy soup is not only delicious but also versatile. Here are some creative ways to serve it.
With Fresh Herbs
- Cilantro or Parsley: Sprinkle chopped fresh herbs on top for a burst of color and flavor.
- Chives: Finely chopped chives add a mild onion flavor that complements the soup nicely.
With Croutons
- Homemade Croutons: Toast some bread cubes in olive oil and seasonings for a crunchy topping.
- Spiced Croutons: Add garlic powder or paprika to your croutons for an extra kick.
Accompanied by Bread
- Crusty Baguette: Serve slices of warm baguette to dip into the creamy soup.
- Garlic Bread: A buttery garlic bread pairs perfectly with the soup’s flavors.
Topped with Seeds
- Pumpkin Seeds: Toasted pumpkin seeds offer a delightful crunch and nutty taste.
- Sunflower Seeds: These seeds provide a different texture and can enhance the nutritional value.
With a Side Salad
- Mixed Greens Salad: A light salad with vinaigrette balances the richness of the soup.
- Coleslaw: A tangy coleslaw adds crunch and freshness alongside your soup.
How to Perfect Instant Pot Carrot Ginger Soup (Vegan)
To achieve the best results with your Instant Pot carrot ginger soup, consider these helpful tips.
- Use Fresh Ingredients: Fresh carrots and ginger will give your soup vibrant flavors compared to older produce.
- Adjust Spices as Needed: Feel free to tweak salt and pepper according to your taste preferences.
- Blend Thoroughly: Ensure you blend until smooth for that creamy texture; an immersion blender works great for this.
- Add Citrus Last: Incorporate lime juice at the end to maintain its bright flavor without losing its freshness during cooking.
- Experiment with Coconut Milk Varieties: While full-fat coconut milk works best, low-fat options can be used if desired, but they may alter the creaminess.
- Consider Adding Heat: For those who enjoy spice, try adding a pinch of cayenne or red pepper flakes before blending.
Best Side Dishes for Instant Pot Carrot Ginger Soup (Vegan)
Pairing side dishes with your Instant Pot carrot ginger soup enhances meal enjoyment. Here are some excellent options that complement its flavors well.
- Garlic Bread: A classic choice, this buttery treat is perfect for dipping into the soup.
- Mixed Green Salad: A refreshing salad with light vinaigrette brings balance to the meal.
- Quinoa Salad: Nutty quinoa mixed with veggies makes for a nutritious and filling side.
- Roasted Vegetables: Seasonal roasted veggies add texture and nutrition alongside your soup.
- Pita Chips and Hummus: Crunchy pita chips paired with creamy hummus make for an easy yet satisfying snack.
- Rice Cakes with Avocado Spread: Light rice cakes topped with avocado offer a simple, healthy side option.
- Baked Sweet Potato Wedges: Crispy sweet potato wedges provide sweetness that pairs well with ginger’s spice.
- Stuffed Peppers: Bell peppers stuffed with grains or beans create a hearty accompaniment.
Common Mistakes to Avoid
Making Instant Pot carrot ginger soup can be a breeze, but there are some common pitfalls to watch out for. Here are mistakes you should avoid:
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Not prepping ingredients first – Always chop and measure your ingredients before starting. This will streamline the cooking process and prevent any last-minute scrambling.
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Overcooking the carrots – Cooking the carrots for too long can make them mushy. Stick to the recommended cooking time for perfect texture.
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Skipping the natural pressure release – Allowing the soup to sit for a few minutes before releasing pressure enhances flavors. Don’t rush this step!
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Ignoring seasoning adjustments – Taste your soup before serving! You might need to adjust salt or lime juice to balance flavors.
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Using low-fat coconut milk – Low-fat versions may not give you that rich creaminess. Opt for full-fat coconut milk for an indulgent soup.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The soup lasts up to 5 days in the fridge.
Freezing Instant Pot Carrot Ginger Soup (Vegan)
- Use freezer-safe containers or bags.
- The soup can be frozen for up to 3 months.
Reheating Instant Pot Carrot Ginger Soup (Vegan)
- Oven – Preheat oven to 350°F (175°C). Place the soup in an oven-safe dish and warm for about 15-20 minutes.
- Microwave – Heat in short intervals, stirring in between until hot throughout.
- Stovetop – Warm over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making Instant Pot carrot ginger soup:
Can I use fresh ginger instead of ground ginger?
Yes, using fresh ginger is recommended for a more vibrant flavor in your Instant Pot carrot ginger soup (vegan).
How do I thicken my soup if it’s too thin?
You can add more carrots or blend some of the soup to thicken it. This will enhance the texture without altering the flavor.
Can I add other vegetables?
Absolutely! Feel free to customize by adding vegetables like sweet potatoes or bell peppers for added nutrition and flavor.
Is this recipe gluten-free?
Yes, this Instant Pot carrot ginger soup (vegan) is naturally gluten-free since it uses vegetable broth and no flour-based thickening agents.
Final Thoughts
This Instant Pot carrot ginger soup is not only delicious but also incredibly versatile. It’s perfect for a cozy weeknight dinner or meal prep. Feel free to experiment with spices or vegetables based on what you have on hand. Give this comforting recipe a try, and enjoy its heartwarming flavors!
Instant Pot Carrot Ginger Soup (Vegan)
- Total Time: 25 minutes
- Yield: Serves approximately 6 servings 1x
Description
Warm up with a delightful bowl of Instant Pot Carrot Ginger Soup, a vegan treat that’s both creamy and bursting with flavor. Made from fresh carrots and zesty ginger, this soup is enriched with coconut milk for a velvety texture that’s perfect for chilly evenings or as a vibrant starter at dinner parties.
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated)
- 5 cups carrots (peeled and chopped)
- 4 cups vegetable broth
- 13.5 oz coconut milk (full fat)
- Juice of 1/2 lime
- Salt and pepper to taste
- Dried thyme leaves
Instructions
- Sauté the onion in olive oil using the Instant Pot's sauté function for about 5-6 minutes until softened.
- Add minced garlic and grated ginger; cook for another 1-2 minutes.
- Stir in chopped carrots, vegetable broth, salt, pepper, and thyme. Seal the lid and cook on manual high pressure for 5 minutes.
- Allow for natural pressure release for 10 minutes before carefully releasing any remaining pressure.
- Blend the soup until smooth using an immersion blender or in batches with a stand blender.
- Stir in coconut milk and lime juice before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
