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Home » Instant Pot Recipes » Instant Pot Soups & Stews

Published: Jun 23, 2020 by chhavi

Instant Pot Carrot Soup

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Instant Pot Carrot Soup- Quick and Simple Carrot & Ginger Soup, made in the pressure cooker in just 10 minutes!

A super comforting soup which is high on taste and low on calories!This soup recipe is Vegan, Gluten Free and Low carb.

It also freezes very well.In my house, carrot soup is a constant source of comfort.

This particular recipe is a classic carrot and ginger soup.You can play around with the flavours and swap ginger with garlic, chilli paste, thai curry paste, lemon grass.You could also make a plain version of it and jazz is up with toppings.

Our favourite toppings are croutons, fried onions and toasted slivered almonds.

Ingredients for Instant Pot Carrot Soup

Frankly, this whole section is not required because there are but 5 ingredients in this soup.

  • 1 pound Carrots- Peeled and Chopped roughly
  • 1 medium sized onion- about ½ cup or 50 gms, chopped up roughly
  • Olive oil or Avocado Oil or butter
  • Bay Leaf
  • Salt

Toppings

You can make any soup resturant level by just adding a few toppings.Our favourites are

  • Chilli Oil
  • Crispy Fried Onions
  • Pesto
  • Dollop of cream- dairy or non dairy like coconut cream
  • Fried Garlic

How to make Carrot Soup in Instant Pot

The steps below hold true for most vegetable soups.You can make Tomato Soup,Cauliflower Soup and Sweet Potato soup pretty much the same way

Step 1: Prep

Wash the carrots before starting anything else.You do not want gritty soup.Peel and chop it up roughly.

Peel and chop the onions.

Step 2: Saute

Select the SAUTE mode, when the instant pot reads "HOT", add oil.To this add the bay leaf and onions. Saute till they are pink.

This step adds flavour but if you are in a hurry or converting this recipe into a freezer meal, you can skip this step and dump the oil and onions with the rest of the ingredients.

Step 3:Pressure Cook

Once the onions are pinkish,Cancel Saute. add the carrots, ginger, salt and Water or broth.

Close the pot,Select PRESSURE COOK for 5 minutes on HIGH.Let the pressure release naturally if you have the time or let the pressure release for 5 minutes, after which you do a controlled release.

In case you are making the soup in a 3 qts instant pot or doubling the recipe, make sure you do a natural release.

Step 4: Puree

Puree the soup with a handheld blender.In case you do not have one,wait for the soup to get colder and then blend it.

A Quick Tip: Add 1 cup of icecubes and keep the soup in a large pot to cool it faster.

Drizzle the soup with cream or coconut cream and serve hot.

More Instant Pot Soup Recipes

Instant Pot Chicken Barley Soup
Instant Pot Butternut Squash Soup
Instant Pot Zucchini Soup
Instant Pot Chili
Instant Pot Turmeric Soup

Tried it? I’d love to know! Tag me or drop a comment below — your feedback totally makes my day.

Mention #yellowthyme or tag @yellowthyme on Instagram or follow me on Pinterest.


Instant Pot Carrot Ginger Soup

Instant Pot Carrot Ginger Soup
5 from 3 votes
Pin Recipe Rate Recipe Print Recipe
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Servings: 4
Calories: 160kcal
Author: Chhavi

Equipment

  • Instant Pot

Ingredients 

  • Avocado Oil garnish
  • 1 Onion small,chopped up, about ½ cup
  • 1 Bay leaf
  • 1.5 tablespoon Ginger or 1 inch ginger piece sliced
  • 1 Pound Carrots about 4 cups, roughly chopped
  • 1 teaspoon Salt Adjust as per taste
  • 3 Cups Broth or water

Toppings(choose any or none)

  • 1 tablespoon Cream dairy or non dairy
  • Cilantro
  • Fried Onions

Instructions

  • Select the SAUTE mode and heat the instant pot.
  • Add Oil and onions.Saute till they turn translucent.Cancel Saute.
  • Add the carrots, ginger, bay leaf, broth and salt.Mix it up.
  • Close the lid and select PRESSURE COOK for 5 minutes on HIGH.Let the pressure release naturally if you have the time.if not, then do a controlled release after 5 minutes.(Read notes for more details)
  • Open the pot, using a hand blender, blend the soup into a smooth consistency.
  • Serve hot.

Nutrition

Calories: 160kcal | Carbohydrates: 18g | Protein: 2.2g | Fat: 9.8g | Saturated Fat: 2.1g | Sodium: 82mg | Potassium: 646mg | Fiber: 6.8g | Sugar: 7g | Calcium: 50mg | Iron: 1mg

More Instant Pot Soups & Stews

  • Instant Pot Vegetable Stock - Homemade Broth
  • Instant Pot Zucchini soup - Summer Recipe
  • Instant Pot White Bean Soup
  • Instant Pot Mushroom Soup

Reader Interactions

5 from 3 votes (3 ratings without comment)

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Hi, I'm Chhavi! Thank you for visiting Yellowthyme!Here you will find a collection of easy & delicious recipes made with fresh, simple ingredients.

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