Instant Pot Carrot Soup

a bowl of carrot soup with a spoon in it

A creamy and delicious carrot soup packed with nutrients and flavor!

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 289kcal

Author Ashley C.

Ingredients

1 tablespoon coconut oil
1 small yellow onion chopped
2 cloves garlic minced
1-inch piece fresh ginger minced or grated
1 teaspoon coriander
1/2 teaspoon cumin
1 pound medium carrots peeled and coarsely chopped (about 4-6 carrots)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
14 ounces full-fat coconut milk (1 can)
1 1/2 cups vegetable broth
Juice of 1/2 lime
Freshly chopped cilantro for garnish

Instructions

Add coconut oil to Instant Pot on Saute mode. Once hot, add the onions. Cook until softened, about 2 to 3 minutes.
Add the garlic, ginger, coriander and cumin. Continue cooking for an additional minute until fragrant, then turn off the Instant Pot.
Place the carrots, salt, pepper, coconut milk and broth in the Instant Pot. Stir to combine then secure the lid making sure the vent is turned to the "sealing" position.
Set the Instant Pot to 15 minutes on manual HIGH pressure.
Once done cooking, manually release the pressure by turning the dial to the "venting" position to release steam.
Remove the lid and transfer the mixture to a high-speed blender in batches blending until smooth. Alternatively, use an immersion blender to puree the soup directly in the Instant Pot.
Pour the soup back into the insert of the Instant Pot and stir in the lime juice. Adjust salt and pepper to taste.
Ladle into bowls and garnish with fresh cilantro to serve.

Notes

Storing: Cooked and cooled coconut carrot soup can be stored in the fridge in an airtight container or bag for 4-5 days.

Freezing: Add cooled carrot soup to freezer-safe bags or an airtight container and freeze for up to 4 months. Thaw in the fridge before reheating and serving.

Nutrition