Carrot Ginger Soup

Vegan Carrot Ginger Soup created within the Instant Pot, or on your stove prime. a straightforward and healthy soup formula to own on your table in minutes! This vegetarian carrot ginger soup wasn't supposed to truly be a diary post, however it tasted thus sensible that I couldn’t keep it from you!

I created this back within the fall, still pregnant, and honestly was winging it. it's a wierd assortment of ingredients: thyme, coconut milk, carrots and juice. however together? They somehow work…really well!

Carrot Ginger Soup
Carrot Ginger Soup

After mastering this formula on the stove prime, i believed it would work very well as a moment Pot soup formula as well…and i used to be not wrong!

As you will apprehend (if you follow my Instagram Stories), I’ve been being silly with my Instant Pot heaps. i used to be at first foiled with the dearth of ‘instant’ in my Instant Pot change of state, but slowly, I’ve come back around. For this soup formula, it'll still take you regarding twenty five total minutes begin to complete after you embrace the time to come back to pressure.

Carrot Ginger Soup


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons ginger finely chopped
  • 5 cups carrots peeled & chopped
  • 900 mL vegetable broth
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme leaves
  • 1 can 400mL/ 13.5 oz coconut milk
  • juice of 1/2 lime


  1. Instant Pot
  2. Cook onion in olive oil using sauté function on your Instant Pot for 5-6 minutes.
  3. Add the garlic & ginger, cook 1-2 more minutes.  Turn off sauté function.
  4. Add carrots, stock, salt and pepper and stir to combine. Put the lid on, turn vent to 'sealed' and cook on manual high pressure for 5 minutes.
  5. Do a quick pressure release after time is up.
  6. Blend until smooth with an immersion blender.
  7. Stir in coconut milk and lime juice, and enjoy!

Stove Top

  1. Cook onion in olive oil over medium heat for 5-6 minutes.
  2. Add the garlic & ginger, cook 1-2 more minutes.  
  3. Add carrots, stock, salt, pepper and thyme, and stir to combine. Cook for 20-30 minutes, until carrots are soft.
  4. Blend until smooth with an immersion blender.
  5. Stir in coconut milk and lime juice, and enjoy!

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