Description
Warm up with a bowl of Instant Pot Carrot Ginger Soup (Vegan) — the perfect blend of sweet carrots and zesty ginger for a comforting yet invigorating dish. This cream-free soup is not only quick to prepare in just 25 minutes but is also packed with nutrients, making it a delightful choice for health-conscious eaters. Ideal for busy weeknights or cozy gatherings, this recipe delivers rich flavors thanks to the addition of coconut milk, ensuring satisfaction without dairy. Serve it as a light lunch, a starter for dinner, or freeze portions for later enjoyment. Your kitchen will be filled with an inviting aroma that will leave everyone asking for seconds!
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 olive oil and onion in the Instant Pot until soft.
- Add garlic and ginger; cook until fragrant.
- Stir in carrots, vegetable broth, salt, pepper, and thyme.
- Seal the lid and pressure cook on high for 5 minutes.
- Allow natural pressure release for 10 minutes before manually releasing remaining pressure.
- Blend until smooth using an immersion blender or stand blender.
- Stir 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: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg