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+ servings
Three bowls of garnished instant pot carrot ginger soup, one showing fully and two partial

Instant Pot Carrot Soup with Ginger

Creamy Coconut Soup that heals the soul with it's ginger, turmeric and coconut milk!
Course Main Course
Cuisine American, Canadian
Keyword instant pot, soup, carrot soup, coconut milk
Servings 4
Author Sarah Mir


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 tbsp freshly grated ginger
  • ½ tsp turmeric powder
  • ½ tsp cayenne
  • salt & pepper to taste
  • 1 lb roughly chopped carrots
  • 1 cup vegetable broth
  • 1 cup water
  • 1 can coconut milk
  • soy sauce (optional)

Garnishes (pick your favourites!)

  • chopped peanuts
  • chopped cilantro
  • drizzle of olive oil
  • sliced scallions
  • lime wedges for squeezing over


  • Put the IP on Saute mode and saute the onions in butter and olive oil until softened.
  • Add the ginger, cook for a minute then add turmeric, cayenne, salt, pepper and saute for 30 seconds
  • Now add your chopped carrots to the pot and mix well
  • Follow these with the can of coconut milk, stock and water. Stir
  • Put the IP on manual for 8 minutes and quick release when done.
  • Puree in a blender (cool first) or with an immersion blender straight in the pot
  • Adjust thickness to your liking with water and then seasoning with a little soy sauce or salt and pepper.
  • Garnish and serve


This is a great make ahead soup as the carrot soup flavours will improve overnight!
Stovetop Instructions:-
  • Saute the onions, ginger and spices as above
  • Then add the chopped carrots and saute stirring frequently for 5-7 minutes
  • Add 2 cups water (instead of one), 1 can coconut milk and 1 cup vegetable broth and simmer convered until the carrots are tender, this can take from 15-20 minutes depending on how the carrots are chopped.
  • Garnish as desired from the list above!