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Instant Pot Carrot Soup – a creamy pressure cooker soup that is so easy to make! This cozy spicy and sweet carrot soup is the perfect comfort food for cold days and ready in under 30 minutes.
It’s time for another Instant Pot recipe! Since I’ve got my new electric pressure cooker I’m addicted to cooking with it. Last week I shared my favorite Instant Pot Chili Recipe. It’s so flavorful and easy to make! Cooking with the Instant Pot is really a breeze, especially things like potatoes, rice, soups, and stews.
I also own a Thermomix and I have to say I rather use my Instant Pot for making soups. The Instant Pot has a much bigger pot and you can saute in it which makes cooking flavorful soups that feed a crowd much easier. The only thing it can’t do is puree the soup but I just use my immersion blender and it works perfectly!
But back to this easy and creamy carrot soup! This recipe is perfect for colder days and only takes a few minutes of hands-on time. It’s so smooth but actually made without cream or canned soup bases – a great healthy comfort food recipe that makes you feel cozy and warm!
This soup is full of flavorful ingredients that make this recipe so delicious!
Garlic, ginger, carrots, coconut milk, and SRIRACHA Hot Chili Sauce! The spicy sauce combined with the sweet carrots and coconut milk creates a flavor profile that gives you a little kick without burning your taste buds.
My husband loves eating spicy and I’m a little bit more sensitive but we both love this soup! It’s not too spicy but also not too sweet like some carrot soups are especially when they’re made with coconut milk. Even my husband who is not the biggest coconut milk fan always wants seconds (and thirds) of this soup.
To make this pressure cooker soup you first need to saute the diced onions, the ginger, and the garlic clove. Roughly chop the carrots in the meantime. You don’t need to finely slice them. Add them to the pot and let them caramelize for two minutes, this adds so much flavor!
After the two minutes are up, add the coconut milk, hot sauce, and the chicken broth, give it a good stir, lock the lid and set the steam release valve to the sealing position. 6 minutes at high pressure are enough to make a flavorful soup and the carrots easy to puree!
When the time is up let the pressure cooker release the pressure naturally for 5-10 minutes then make a quick release. You can either wait a few minutes and puree the soup in a blender or use an immersion blender. I highly recommend getting an immersion blender, it makes making pureed soups in the Instant Pot super easy and doesn’t cost much.
I usually serve this soup with some rustic bread and garnish it with a little bit of cream or leftover coconut milk and coriander. We often have it for lunch or as a quick healthy midweek meal but it also makes a great first course for guests. It’s so simple to make but super flavorful!
The next Instant Pot recipe I’ll share will probably be an Irish stew with Guinness but I have so many ideas I want to try so let’s see what comes next! I also want to convert my recipe for our family’s favorite Quick Bacon Potato Soup for the pressure cooker.
Yesterday I made ‘baked’ sweet potatoes in the Instant Pot and it saved me so much time. I had some really big ones and making them in the oven takes forever but the Instant Pot got them tender in only 18 minutes at high pressure. So cool!
Looking for more Comfort Food Recipes?
- Roasted Tomato Soup
- Easy Potato Bacon Soup
- Curried Cream of Corn Soup
- Easy Instant Pot Irish Stew
- Instant Pot Chili Recipe
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Instant Pot Carrot Soup
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tbsp minced ginger
- 1 pound carrots, peeled, chopped
- 1/4 tsp brown sugar
- Kosher salt
- freshly ground pepper
- 2 cups low-sodium chicken broth
- 13.5 ounce can unsweetened coconut milk
- 1 tbsp Sriracha
- leaves Fresh cilantro, for serving
Instructions
- Press the saute button, when hot add butter and oil. Then add the onions and saute for about 2-3 minutes. Add the garlic and ginger, saute for 1 more minute.
- Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.
- Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce (or more if you love really spicy food!).
- Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.
- Use an immersion blender to purée the soup or let it cool slightly, then purée in a blender until smooth.
- Season with salt and pepper to taste. Serve garnished with coriander.
Notes
Nutrition
I made this soup today. I used red paper flakes since I didn’t have the hot sauce. Had to hand chop the ginger since I couldn’t find my garlic press. It is quite spicy but don’t know if it’s because I had to hand chop the ginger or I put too much of the red paper flakes.
Can this soup be frozen?
Red pepper flakes often have more heat than hot sauce, I hope you enjoyed the soup anyways! I have never frozen this soup but I think it will freeze well.
Great receipe! Made a few times now! I always double and add sweet potatoe or yam too! Always double the ginger and add curry and turmeric! Yummy 😋
I just made this for the third time, and, once again, it was so delicious. (The first time I made it was for a church soup supper during Lent, when there were about 15 different soups on hand. I was told by someone unaware that I had been the one who’d made it “to try the carrot-ginger soup. It’s restaurant quality). On this outing, I added a handful of cilantro to the soup before cooking it, which added even more depth. Thanks for the wonderful recipe.
I agree – made it for the first time this morning and also thought it was restaurant quality!
Delicious! I worked with what I had in my pantry. Substituted with a read onion, 2 cups of vegetable stock, 1 jalapeno and 12 peppercorns. mmmmmm Thanks for sharing.
Can i freeze this soup?
Thank you, Great recipe and so much flavour next time, I might use a bit less coconut milk but it is great soup.
This recipe has been a huge success in my house. My boyfriend begs for it. Super simple a s delicious!!!
Delicious and easy! I doubled the recipe, added a red better and two stalks of celery, used one can of coconut cream (not milk), and only 1 TBS of sriracha…because I am feeding kids. I’ll be serving this on Thanksgiving. Yum!
what can I sub for coconut milk? Im allergic :(
I haven’t tried this recipe with anything other than coconut milk, so I can’t really help. You could try half-half but I can’t tell how it would influence the taste or texture.
Delicious soup. The whole family loved it