Instant pot carrot ginger soup comes together in minutes.  A satisfying vegan comfort food, it’s also perfect for paleo and whole 30 diets.

Whether you’re cooking this soup in the instant pot or on the stovetop, it takes about 30 minutes from start to finish.  While the instant pot doesn’t save much prep time, it’s completely hands-free.  Prepping the vegetables ahead of time means a dump and pour meal on the table in about 15 minutes.

Before kids, I didn’t mind that time spent in the kitchen taking in the aroma of a simmering pot of soup.  These days with 2 toddlers in the house I can’t find an extra 20 minutes to babysit a pot of soup, so the instant pot is my new best friend.  While I’m wrestling with the little ones in the living room, my personal assistant is cooking up dinner with no stirring, sticking or splattering.

I’m fond of adding a tablespoon (or two) of thai red curry paste, which really compliments a carrot ginger soup.  I found a mild curry paste that’s toddler approved.  It’s incredibly versatile, and I now buy it from Amazon for about $2 a jar.  Red curry paste adds lemongrass and a bit of heat, as well as more lime and ginger flavors.

The perfect soup for a potluck, this carrot ginger soup is vegan, gluten-free, paleo and whole 30…which should please just about everyone but the poor soul with a carrot allergy.

Instant Pot Carrot Ginger Soup

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Simple carrot ginger soup is a warm vegan/paleo dinner option.  Made in the instant pot in just a few minutes or on the stovetop in about 30 minutes.  Add a bit of thai red curry paste for even more spice, or keep it simple.

Ingredients

• 1  tbsp coconut oil
• 1  onion chopped
• 2  cloves  garlic minced
• 2  tbsp  fresh ginger, peeled & finely chopped
• 5  cups  carrots, peeled & chopped from 4 lbs whole
• 1 quart  broth
• 1/4 cup lime juice
• 1/2  tsp  salt
• 1 tbsp thai red curry paste, optional
• 1  can coconut milk

Instructions

Instant Pot Directions

1. Cook onion in coconut oil using sauté function on your Instant Pot for roughly 5 minutes until browned.
2. Add the garlic & ginger, cook another few minutes until fragrant.  Switch pot to off.
3. Add carrots, stock, lime juice, salt and thai red curry paste (if using) and stir to combine. Put the lid on, turn vent to 'sealed' and cook on high pressure for 5 minutes (manual mode).
4. Quick release the pressure.
5. Add coconut milk and blend the soup until smooth with an immersion blender.

Stove Top Directions

1. Cook onion in coconut oil over medium heat for about 5 minutes.
2. Add the garlic & ginger, cook a few more minutes until fragrant.
3. Add carrots, stock, lime juice,  salt, and thai red curry paste (if using) and stir to combine. Simmer for about 20 minutes, until carrots are soft.
4. Add coconut milk and blend the soup until smooth with an immersion blender.

More Delicious Soup Recipes

Looking to expand your soup & stew collection? Try these recipes for bowls of comfort… 

• Icelandic Lamb Soup
• Finnish Salmon Soup
• Persian Lamb & Rhubarb Stew
• Turkish Lamb & Apricot Stew
• Icelandic Fish Stew
• Lebanese Butternut Squash Stew
• Lebanese Lamb Stew with Eggplant
• Cauliflower Stew with Lamb