Go Back
A bowl of instant pot carrot and ginger soup with a swirl of cream and herbs on top, placed on a black plate with a spoon beside it; a green serviette and pepper grinder in the background.

Easy Carrot Ginger Soup

Gourmet Spoonie
The gorgeous orange colour and sweet taste of carrots, the spicy kick of fresh ginger, this soup is just what the doctor called for.
OK, I don’t know that for sure, but how could any doctor possibly object to a healthy, vitamin-laden warm soup? 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Time to Come to Pressure 15 minutes
Total Time 55 minutes
Servings 4

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
 

  1. Set the Instant Pot to Sauté. Heat a little oil and cook the onion until soft.
  2. Add the garlic and finely chopped ginger. Cook for about 1 minute.
  3. Add the carrots, courgette, potato, water, and bouillon powder. Stir well.
  4. Close the lid and cook on High Pressure for 20 minutes (or use the Soup setting).
    5. Note: The Instant Pot will take about 10–15 minutes to come to pressure before the cooking time begins.
  5. Allow the pressure to release naturally for about 10–15 minutes, then carefully open the lid.
  6. Blend the soup with an immersion blender until smooth and creamy. Season with salt, pepper, and any additional spices to taste.
QR Code linking back to recipe