Description
Warm up with a bowl of Instant Pot Carrot Ginger Soup (Vegan)! This creamy, comforting dish combines the natural sweetness of carrots with a hint of zesty ginger, making it perfect for any meal. In just 25 minutes, you can whip up this flavorful soup that’s not only vegan but also packed with vitamins and nutrients. Ideal for busy weeknights or a cozy dinner at home, this recipe is sure to become a favorite. Plus, it’s freezer-friendly, so you can enjoy it anytime!
Ingredients
Scale
- 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 onion in olive oil using the Instant Pot's sauté function for 5-6 minutes until softened.
- Add minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
- Combine peeled and chopped carrots, vegetable broth, salt, pepper, and thyme in the pot; stir well.
- Seal the lid and pressure cook on high for 5 minutes.
- Allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
- Blend the mixture until smooth using an immersion blender.
- Stir in coconut milk and lime juice until well combined. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg