Coconut Carrot Ginger Soup in Instant Pot
Delight in this creamy Coconut Carrot Ginger Soup, a luscious blend created effortlessly in the Instant Pot. This comforting soup features carrots paired with aromatic ginger and smooth coconut milk, resulting in a smooth and velvety texture. Perfect for a quick weekday meal or as an elegant starter for a dinner party.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
olive oil
1 tablespoon
onion
1 cup (chopped)
garlic cloves
2 (minced)
ginger
2 tablespoons (grated or finely chopped)
carrots
5 cups (peeled and chopped)
vegetable broth
4 cups
salt
3/4 teaspoon
pepper
1/2 teaspoon
dried thyme
1 teaspoon
coconut milk
13 ounces (full-fat)
lime juice
1/2 lime
Instructions
1
Set the Instant Pot to sauté mode. Add olive oil and chopped onion. Sauté for 5-6 minutes until the onion becomes translucent.
2
Introduce minced garlic and ginger to the pot. Stir and cook for another minute to release the aromas while ensuring no bits stick to the bottom.
3
Add peeled and chopped carrots, vegetable broth, salt, pepper, and dried thyme. Stir well to combine all ingredients.
4
Securely close the lid of the Instant Pot and set the pressure cooking on high for 5 minutes.
5
Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure.
6
Carefully open the lid and use an immersion blender to blend the soup until smooth and creamy.
7
Pour in the coconut milk and lime juice. Stir well to integrate, adjusting seasoning if necessary.
8
Ladle the soup into bowls and serve warm, garnished with additional lime wedges or fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Carrot Ginger Soup?
It is a creamy, velvety soup made by blending carrots, aromatic ginger, and coconut milk, specifically designed for quick preparation in an Instant Pot.
Can I make this soup without an Instant Pot?
Yes, you can sauté the ingredients in a large pot on the stove and simmer until the carrots are tender before blending.
How many servings does this recipe yield?
This recipe makes approximately 4 servings.
Is this recipe vegan?
Yes, it is entirely vegan as it uses vegetable broth and coconut milk instead of animal products.
Is this soup gluten-free?
Yes, all ingredients listed are naturally gluten-free; just ensure your vegetable broth is certified gluten-free.
What are the primary ingredients?
The main components are carrots, coconut milk, ginger, vegetable broth, onion, and garlic.
Can I use light coconut milk?
You can use light coconut milk, but the soup will be less creamy and thinner than if you use full-fat coconut milk.
What type of broth is best?
Vegetable broth is recommended to keep the dish vegan and enhance the carrot flavor.
Do I need to peel the carrots?
Yes, peeling the carrots is recommended for the smoothest possible texture after blending.
Can I use baby carrots?
Yes, baby carrots work perfectly fine as a convenient alternative to whole carrots.
How long do I pressure cook the soup?
The soup should be cooked on high pressure for 5 minutes.
What Instant Pot setting should I use?
Use the Sauté function for the onions and aromatics, and the Manual or Pressure Cook function for the soup base.
Do I need to peel the ginger?
Yes, it is best to peel the ginger using a spoon or peeler before grating or chopping it.
Can I use ground ginger instead of fresh?
You can, but use only 1/2 to 1 teaspoon of ground ginger as it is more concentrated than fresh.
How do I blend the soup?
An immersion blender is easiest, but you can also transfer the soup to a standard blender in batches.
Is natural pressure release necessary?
Allowing a natural release is recommended to prevent hot liquid from splattering and to finish softening the carrots.
Can I add other vegetables?
Yes, adding sweet potatoes or butternut squash pairs very well with these flavors.
What should I garnish the soup with?
Fresh herbs, lime wedges, a drizzle of coconut milk, or even roasted chickpeas make great garnishes.
How long does the soup last in the fridge?
It will stay fresh in an airtight container for up to 4 to 5 days.
Can this soup be frozen?
Yes, this soup freezes excellently for up to 3 months. Thaw in the fridge before reheating.
How do I reheat the soup?
Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.
Is the soup spicy?
The ginger provides a mild warmth, but the soup is generally not considered spicy-hot.
Can I substitute the lime juice?
Lemon juice or a small splash of apple cider vinegar can be used as a substitute for acidity.
What if I don't have dried thyme?
You can use dried oregano or even fresh thyme sprigs if available.
Can I skip the sautéing step?
You can, but sautéing the onion and garlic first adds a deeper level of flavor to the final soup.
How can I make the soup thicker?
You can reduce the amount of broth or simmer the soup uncovered for a few minutes after blending.
Is this soup healthy?
Yes, it is high in vitamins from carrots and healthy fats from coconut milk.
Can I double this recipe?
Yes, you can double the ingredients as long as they do not exceed the 'Max Fill' line in your Instant Pot.
Can I use a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours until the carrots are soft enough to blend.
Does it matter if the coconut milk is cold?
No, the heat of the soup will quickly integrate the coconut milk regardless of its initial temperature.