Easy Instant Pot Carrot Ginger Soup
It’s no secret: I love soup. It’s easy to make with whatever ingredients you have on hand, gentle on the stomach, versatile, and tasty. Today, I’m sharing my Instant Pot Carrot Ginger Soup with you.
Vegan | GF | Soy-free | Nut-free | No rice
Inspired by Lisa Bryan’s recipe for carrot ginger soup, I first made this colourful, aromatic soup during the Covid Lockdown in 2020, which gave me ample time to experiment in the kitchen and develop new recipes.
Although my hEDS does not put me at a significantly increased risk of complications, I still didn’t wish to take any unnecessary risks—and I figured some extra vitamins and antioxidants couldn’t hurt.
This easy carrot soup soon became one of my favourites, and over time I tweaked the recipe to make it even better.
Why You’ll Love This Easy Carrot Ginger Soup
The gorgeous orange colour and sweet taste of carrots, the spicy kick of fresh ginger make this vegan carrot ginger soup incredibly comforting. And it certainly doesn’t hurt that ginger has a long-standing reputation for its health benefits.
Naturally plant-based, gluten-free, and low-fat, this easy carrot ginger soup also fits into a low-carb diet if you leave out the potato. This will make the soup slightly less creamy, but it will still be delicious.
Spoonie Notes
- Use pre-washed, pre-cut carrots and pre-chopped onions (or even onion powder)
- Omit potato if you’re on a low-carb diet
- Shortcuts are a Spoonie’s friend: jarred ginger and jarred garlic are fine
- Cook double and freeze what you don’t need now.
How to Make Carrot Ginger Soup in the Instant Pot
Easy Carrot Ginger Soup
Ingredients
- 600 g carrots cubed
- 200 g courgette cubed
- 1 large potato cubed
- 1 onion diced
- garlic minced
- fresh ginger root about 3 cm
- 4 cups water
- 2 tsp vegan bouillon powder
- salt, pepper and other seasonings to taste
- cooking oil
Instructions
- Set the Instant Pot to Sauté. Heat a little oil and cook the onion until soft.
- Add the garlic and finely chopped ginger. Cook for about 1 minute.
- Add the carrots, courgette, potato, water, and bouillon powder. Stir well.
- Close the lid and cook on High Pressure for 20 minutes (or use the Soup setting).
- Allow the pressure to release naturally for about 10–15 minutes, then carefully open the lid.
- Blend the soup with an immersion blender until smooth and creamy. Season with salt, pepper, and any additional spices to taste.
Making This Soup Without an Instant Pot
No Instant Pot? No problem!
You can also make this vegan carrot ginger soup on the hob or in the slow cooker.
To make it on the hob, sauté the onion, then add all ingredients to a large saucepan. Bring everything to the boil, lower heat and leave to simmer for 30 minutes, until the carrots are soft. Blend with an immersion blender until smooth and creamy.
Making it in the slow cooker is even easier: simply dump all ingredients in the insert and cook on low for 6-7 hours or on high for 3-4 hours. Blend before serving.
How to Store and Freeze Carrot Ginger Soup
Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat in microwave or on the hob.
Frequently Asked Questions
Why is my carrot soup not sweet?
A carrot’s sweetness is influenced by its age and variety. The older and larger your carrots, the less sweet they are. Quickly sauteing the onion and carrots in oil before you add liquid will make them taste sweeter. Another trick is blending the soup well, so it becomes ultra smooth. This will enhance its natural sweetness.
Do you peel carrots for soup?
While it is not necessary to peel your carrots for this easy carrot soup, I would recommend peeling them for a brighter colour and sweeter tasting soup—esp. if your carrots are large or a bit older.
How long does it take to cook carrot soup in the Instant Pot?
Prep time: 20 minutes
Time to Come to Pressure: 10–15 minutes
Pressure Cook Time: 20 minutes
Natural Release: 10–15 minutes
I don’t have an Instant Pot. Can I still make this soup?
Absolutely. If you don’t have an Instant Pot, you can simply prepare this soup on the hob. Just sauté the onion and carrots first, then add all other ingredients and bring everything to the boil. Lower the heat and leave to simmer for at least 30 minutes, until the carrots and potato are soft.
Can I make carrot ginger soup in my Crock-pot?
To make this vegan carrot ginger soup in your slow cooker, dump all ingredients into the insert and cook on Low for 6–7 hours or High for 3–4 hours, until the carrots are completely soft. Before serving, blend the soup directly in the pot with an immersion blender.
Can I freeze this carrot ginger soup?
Yes, this easy carrot soup keeps in the freezer for up to 3 months. Allow the soup to cool completely, then store in airtight containers or freezer-safe bags.
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