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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.

A bowl of carrot soup with sour cream and chili threads with a toasted slice of bread and a spoon in it. There\'s a toasted slice of bread and another bowl of soup in the background.

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!

Top-down shot of two bowls of carrot soup with sour cream and chili threads with two toasted slices of bread and a spoon next to it on a white tablecloth.

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.

An instant pot with carrot soup with whole pieces of carrots in it.

An instant pot with carrot soup that has been blended.

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.

A bowl of carrot soup with sour cream and chili threads with a toasted slice of bread and a spoon in it. There\'s a toasted slice of bread, and instant pot and another bowl of soup in the background.

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!

Close-up of a bowl of carrot soup with sour cream and chili threads with a spoon in it. A hand is dipping a toasted slice of bread into a soup. There\'s a toasted slice of bread in the background.

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4.98 from 40 votes

Instant Pot Carrot Soup

Instant Pot Carrot Soup - a creamy pressure cooker soup that is so easy to make! This spicy and sweet carrot soup is the perfect comfort food for cold days.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 4

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

Adapted from BON APPÉTIT November 2013
Nutrition Facts
Instant Pot Carrot Soup
Amount Per Serving
Calories 356 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 22g110%
Cholesterol 7mg2%
Sodium 215mg9%
Potassium 756mg22%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 10g11%
Protein 6g12%
Vitamin A 19035IU381%
Vitamin C 14.1mg17%
Calcium 64mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 356kcal | Carbohydrates: 20g | Protein: 6g | Fat: 30g | Saturated Fat: 22g | Cholesterol: 7mg | Sodium: 215mg | Potassium: 756mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19035IU | Vitamin C: 14.1mg | Calcium: 64mg | Iron: 2.2mg
Like this recipe? Rate and comment below!

Instant Pot Carrot Soup | Pressure Cooker Carrot Soup | Carrot Coconut Soup | Easy Carrot Soup | Easy Instant Pot Recipe | Spicy and sweet carrot soup

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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42 Comments

  1. 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?

    1. 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.

  2. 5 stars
    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 😋 

  3. 5 stars
    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.

  4. 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.

  5. 5 stars
    Thank you, Great recipe and so much flavour next time, I might use a bit less coconut milk but it is great soup.

  6. 5 stars
    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!

    1. 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.