Vegan Carrot Ginger Soup
This easy recipe for Vegan Carrot Ginger Soup is made right in the instant pot with simple ingredients. Make this healthy creamy soup recipe with carrots, coconut milk, ginger. Great for those on vegan, paleo diets or those following Whole30.
During the winter months, I am always testing out new soup recipes, especially ones that come together easily. Meet one of my new favorites, Vegan Carrot Ginger Soup.
I love this carrot ginger soup with coconut milk because it comes together so quickly and uses simple ingredients. As an added bonus, it is cooked in the instant pot, which means you can have a hot bowl bowl of Vegan Carrot Soup in no time.
💗Why You’ll Love this Carrot Ginger Soup Recipe
You will love this carrot blender soup recipe because it uses simple ingredients, it comes together quickly, it is also Whole30, Vegan, and low in calories.
🥕Main Ingredients for Vegan Carrot Ginger Soup
- Peeled Baby Carrots: For this carrot ginger soup, I highly recommend peeled baby carrots. This saves you so much time because you do not need to peel or cut the carrots. You can just add them to the Instant Pot.
- Fresh Minced Ginger: You can’t have Ginger Carrot Soup without ginger. Go with fresh ginger for this recipe. You can mince your own or you can usually find minced ginger in the produce section of the supermarket.
- Coconut Milk: Coconut milk makes this soup nice and creamy. Be sure that you do not add your coconut milk while the soup is cooking in the Instant pot you want to add it after the soup has cooked.
- White Onion: Onion adds great flavor to this soup. The white onion compliments the carrots and ginger nicely.
- Minced Garlic: I always have garlic on hand at home because I love adding it to any dish. In this Vegan Carrot Ginger Soup it really elevates the flavors to the next level.
- Fresh Thyme Leaves: I love using Thyme anytime that I can because it brings such great flavors to the dish.
- Vegetable Stock: This is a flavorful liquid that helps tie this Instant pot soup recipe together nicely.
📖 How to make Instant Pot Vegan Carrot Ginger Soup
- Turn instant pot on to SAUTE function and add avocado oil. Once avocado oil is hot, add in diced onions, minced garlic, minced ginger, salt, pepper and cayenne pepper and saute for about 5-7 minutes or until onion becomes translucent.
- Add carrots, thyme and vegetable stock to instant pot and place lid on instant pot and turn vent to sealing.
- Cook on high pressure for 15 minutes. It will take about 10-15 minutes to come to pressure before it begins to cook. Once it’s finished, do a natural or quick release.
- Add in coconut milk to cooked soup.
- Using an immersion blender, blend until soup is blended to a puree consistency. This can also be done in a high speed blender in batches.
❔ FAQ and Recipe Tips
Why Do I add Coconut Milk AFTER the soup is cooked?
Just like any dairy product, you cannot add coconut milk to the instant pot prior to cooking. Coconut milk becomes thin, separates and curdles if you try and cook with it in the instant pot, so be sure to add it after the soup has cooked.
Should I use an Immersion blender?
An immersion blender is the perfect tool for making carrot ginger soup. It is a quick way to blend the soup to the perfect consistency.
It also allows you to blend the soup right away when it is piping hot. You just stick it right into your pot, and begin blending to get a puree consistency.
If you do not have an immersion blender you can use a regular blender, but it will take longer. You will need to take small batches of soup and add it to your blender and blend it on a high speed until you have blended all the soup.
CLICK HERE for my favorite inexpensive Immersion Blender.
Can I make this Vegan Carrot Ginger Soup without an Instant Pot?
Yes! You can make this Vegan Carrot Ginger Soup on the Stove!
- In a large pot, heat your avocado oil over medium heat.
- Add your diced onion, minced garlic, minced ginger, salt, pepper, and cayenne pepper. Saute these for about 5-7 minutes until the onions are translucent.
- Next add your carrots, thyme and vegetable stock.
- Turn heat to high and bring soup to boil.
- Reduce heat and let simmer uncovered for 25-30 minutes or until carrots are tender.
- Once carrots are tender, add coconut milk.
- Use an immersion blender to make soup a puree consistency.
- Add more seasoning if needed.
- Serve
How to Store Carrot Ginger Soup
Once you have enjoyed your Instant pot carrot ginger soup, you will want to let it cool and then store it in an airtight container in the fridge.
How Long Does Vegan Carrot Ginger Soup last in the fridge?
This vegan carrot ginger soup lasts about 3-4 days in the fridge in an airtight container. If you want to make your soup last longer, you can freeze it.
Can Instant Pot Carrot Ginger Soup be frozen?
Yes! Carrot ginger soup can be frozen. In fact, it freezes really well. To freeze carrot ginger soup, you will want to let it completely cool first. Then you can add it to freezer quart bags. Once filled, lay flat in your freezer until they are completely frozen, then you can stack on top of each other.
I also love to store them in freezer safe plastic containers, that are one soup serving so I can just pull out a serving at a time when I feel like having some delicious carrot soup.
More Instant Pot Recipes
- Instant Pot Lemon Garlic Chicken
- Instant Pot Pasta with Meat Sauce
- Instant Pot Spaghetti Squash
- African Beef Stew
Vegan Carrot Ginger Soup
Ingredients
- 3 lbs Peeled Baby Carrots
- ½ cup White Onion diced
- 2 tbsp Fresh Minced Ginger
- 2 tsp Fresh Garlic minced
- 2 tsp Avocado Oil
- 1 13.5 oz can Coconut Milk
- 1 tbsp Fresh Thyme Leaves minced
- 5 cups Vegetable Stock
- 1 tsp Sea Salt
- ¼ tsp Black Pepper
- 1 pinch Cayenne Pepper
Instructions
- Turn instant pot on to Saute function and add avocado oil. Once avocado oil is hot, add in diced onions, minced garlic, minced ginger, salt, pepper and cayenne pepper and saute for about 5-7 minutes or until onion becomes translucent.
- Add carrots, thyme and vegetable stock to instant pot, stir and place lid on instant pot and turn vent to sealing.
- Cook on high pressure for 15 minutes. It will take about 10-15 minutes to come to pressure before it begins to cook. Once it’s finished, do a natural or quick release.
- Add in coconut milk to cooked soup.
- Using an immersion blender, blend until soup is blended to a puree consistency. This can also be done in a high speed blender in batches.
Notes
Why Do I add Coconut Milk AFTER the soup is cooked?
Just like any dairy product, you cannot add coconut milk to the instant pot prior to cooking. Coconut milk becomes thin, separates and curdles if you try and cook with it in the instant pot, so be sure to add it after the soup has cooked.Should I use an Immersion blender?
An immersion blender is the perfect tool for making carrot ginger soup. It is a quick way to blend the soup to the perfect consistency. It also allows you to blend the soup right away when it is piping hot. You just stick it right into your pot, and begin blending to get a puree consistency. If you do not have an immersion blender you can use a regular blender, but it will take longer. You will need to take small batches of soup and add it to your blender and blend it on a high speed until you have blended all the soup.Can I make this Vegan Carrot Ginger Soup without an Instant Pot?
Yes! You can make this Vegan Carrot Ginger Soup on the Stove!
- In a large pot, heat your avocado oil over medium heat.
- Add your diced onion, minced garlic, minced ginger, salt, pepper, and cayenne pepper. Saute these for about 5-7 minutes until the onions are translucent.
- Next add your carrots, thyme and vegetable stock.
- Turn heat to high and bring soup to boil.
- Reduce heat and let simmer uncovered for 25-30 minutes or until carrots are tender.
- Once carrots are tender, add coconut milk.
- Use an immersion blender to make soup a puree consistency.
- Add more seasoning if needed.
- Serve
OOh this is going to be on my list to try. Can I use olive oil if I don’t have avocado oil? Did you eat this by itself or with some bread?
Olive oil might not have a high enough smoking point, so I’d use extra virgin olive oil. I bet this would be so comforting with a slice of crusty bread. -Krista (Team Thyme & JOY)