Vegan Carrot Ginger Soup -

5 from 2 votes

Vegan Carrot Ginger Soup

This simple easy recipe for vegan carrot ginger soup is a great way to enjoy a dairy free soup made with coconut milk, ginger and fresh thyme.

Prep Time10

Cook Time45

Total Time55

Course: Soups & Stews

Cuisine: American

Keyword: easy carrot ginger soup, ginger carrot soup, how to make carrot ginger soup, instant pot carrot ginger soup, instant pot vegan soup, vegan carrot ginger soup, whole30 soup

Servings: servings

Calories: 109kcal

Author: Valerie Skinner

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

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.

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