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Instant Pot Carrot Ginger Soup Recipe

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This Instant Pot carrot ginger soup recipe has a rich complex flavor, a creamy texture, and is loaded with vegetables for a sweet and satisfying lunch or dinner.

Serve with fresh baked herbed croutons, a slice of thick sourdough, or a loaf of garlic bread for the ultimate lunch or dinner. A great soup to make any time of year, one of our family favorites!

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 Soup season is in full swing around our homestead, and every week I am cooking up a few new soups for our weekly lunches. This Instant Pot carrot soup recipe is one of our favorites! It’s great any time of year, but especially in spring or fall when you have sweet fresh carrots! This creamy soup is great on cold days, and makes a fantastic lunch option.

No need to simmer soups for hours on the stove top, the pressure cooker can make delicious flavorful soups in just minutes. This creamy carrot ginger soup is made with simple ingredients but it has so much flavor and is the perfect soup for a light meal.

This Instant Pot Carrot Ginger Soup Recipe Is:

  • Creamy
  • Thick
  • Rich
  • Loaded with Flavor
  • Bright
  • Low in Calories
  • Earthy
  • Vegan, Gluten Free, and Dairy Free!
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Ingredients For This Pressure Cooker Carrot Ginger Soup

  • Carrots – they add a little bit of sweetness naturally  to this delicious soup.
  • Onion
  • Extra virgin olive oil – or substitute coconut oil if desired.
  • Salt & Pepper
  • Garlic
  • Fresh Ginger Root
  • Ground Coriander
  • Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
  • Stock – you can use a vegetable stock or vegetable broth for a plant-based version. Or add in chicken broth too if you prefer. 
  • Milk of Choice: I used a plain unsweetened almond milk for this recipe. You can use whole milk or even heavy cream if desired. For a dairy free version, you can use creamy coconut milk, cashew milk, almond milk, or coconut cream.

Additional Serving Ideas

  • ​Add red pepper flakes for a spicier version.
  • Stir in some sour cream or yogurt before serving to make it even creamier.
  • Add curry powder and a squeeze of lime juice for a Middle Eastern flavor.
  • Top with fresh herbs and black pepper. 
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How Do I Make This Pressure Cooker Ginger Carrot Soup Recipe?

  1. Set the Instant Pot to Sauté mode. In the inner pot of the Instant Pot, add the olive oil, garlic, onions, and carrots. Sauté for 6 to 7 minutes until the vegetables begin to brown. 
  2. Add the salt, pepper, ginger, coriander, Herbes de Provence, and veggie broth. Cover and seal the lid.
  3. Set the Instant Pot to Pressure Cook on High for 8 minutes. Allow the soup to naturally release for 20 minutes, then carefully quick release any remaining pressure.
  4. Stir the milk into the soup.
  5. Using a blender (or a hand immersion blender) blend the soup until creamy and smooth in small batches until it is completely blended. 
  6. Store leftover soup in an airtight container and refrigerate for up to 4 days.
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More Family Friendly Soup Recipes You’ll Love!

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Instant Pot Carrot Ginger Soup

Kelly Jensen
This Instant Pot carrot ginger soup recipe has a rich complex flavor, a creamy texture, and is loaded with vegetables for a sweet and satisfying lunch or dinner.
5 from 2 votes
Cook Time 55 minutes
Total Time 55 minutes
Course Soup
Cuisine American, Canadian
Servings 6 servings
Calories 167 kcal

Equipment

Ingredients
  

  • 3 lbs carrots sliced
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1 sweet onion
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon fresh ginger root peeled and sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon Herbes de Provence
  • 5 cups Vegetable Stock
  • 1 1/2 cup milk of choice I used an unsweetened almond milk in mine

Instructions
 

  • Set the Instant Pot to Sauté mode. In the inner pot of the Instant Pot, add the olive oil, garlic, onions, and carrots. Saute for 6 to 7 minutes until the vegetables begin to brown.
  • Add the salt, pepper, ginger, coriander, Herbes de Provence, vegetable stock, and milk. Cover and seal the lid.
  • Set the Instant Pot to Pressure Cook on High for 8 minutes. Allow the soup to naturally release for 20 minutes, then carefully quick release any remaining pressure.
  • Using a blender (or a hand immersion blender) blend the soup until creamy and smooth in small batches until it is completely blended.
  • Store leftover soup in an airtight container and refrigerate for up to 4 days.

Nutrition

Calories: 167kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 1120mgPotassium: 776mgFiber: 7gSugar: 13gVitamin A: 38313IUVitamin C: 16mgCalcium: 166mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Appetizers, Canadian, Dairy Free, Fall Recipes, Friend & Family Recipes, Gluten Free, Lunches, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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