Instant Pot Carrot Soup

Delicious and creamy Instant Pot Carrot Soup can be made in just 30 minutes. It’s a simple recipe where all you need to do it throw everything in the pot to cook, then purée. This warm and tasty recipe is the best on a chilly fall or winter day.

This post contains affiliate links. See our Disclosure Statement for more information.

With the colder weather upon us, I wanted to create a couple of new recipes that could be easily made this season. There really is no simpler way to make soup than by using your Instant Pot, and this Creamy Carrot Soup is proof of that!

All you have to do it chop up a few veggies, toss everything into the Instant Pot and let it do its thing. When everything is done cooking and super tender, you simply purée it into a velvety smooth soup.

If you’re looking to try more Instant Pot soup recipes, you may also like this recipe for Instant Pot Vegetable Beef Soup or this Instant Pot Broccoli Cheese Soup.

Why This Recipe Works

This Instant Pot soup recipe is incredibly easy to prepare. There is very little hands on work.

It’s a very flavorful, carrot-forward soup seasoned with aromatics, warm spices, and coconut milk.

You can serve this as the perfect starter or lunch during the chilly months. It’s easy to pair with a variety of salads or sandwiches, if desired.

Step-By-Step Instructions

Ingredients

• 2 pounds carrots (peeled and sliced)
• 1 onion (diced)
• 4 garlic cloves
• 1 1-inch piece ginger (peeled and sliced)
• 2 cups vegetable stock (or chicken broth)
• 1 15-ounce can coconut milk (full fat)
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• salt (to taste)
• pepper (to taste)

Optional Toppings:

• Coconut cream (or heavy cream)
• Fresh thyme
• Pumpkin seeds

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Prepare your ingredients in advance to streamline the cooking process. 

Peel and slice the carrots and ginger, and dice the onion.

Create!

Add all of the ingredients (except for the salt, pepper, and optional toppings) to the Instant Pot and stir to combine.

Close the Instant Pot lid and set the valve to the sealing position.

Set the instant pot to high pressure and cook for 15 minutes.

Once the time is up, carefully quick release the pressure valve.

Pour the soup into a large high powered blender and blend until smooth and creamy.

Taste and season with salt and pepper, as needed.

Present!

Garnish with a drizzle of coconut cream, thyme, and/or pumpkin seeds, if desired.

Tips and Techniques

• Flavor Boost: for extra depth of flavor, consider roasting the carrots in the oven before adding them to the Instant Pot. This can enhance the natural sweetness of the carrots.
• Adjust Seasonings: taste the soup before serving and adjust the seasonings as needed. If you prefer stronger flavors, you can increase the amount of cumin, coriander, or ginger.
• Creamy Texture: For an even creamier texture, you can add a bit more coconut milk or use heavy cream. Adjust the amount according to your preference.
• Honey Balance: The honey adds a touch of sweetness. Start with the suggested amount, and if you prefer a sweeter soup, you can add a bit more. Conversely, if you prefer less sweetness, reduce the honey accordingly.
• Toppings Galore: The toppings add texture and flavor. Feel free to get creative with your choice of toppings. Fresh herbs, seeds, a drizzle of coconut cream, or even croutons can be delightful additions.

Storage Instructions

Remember, while storing soup, it’s a good practice to label your containers with the date to keep track of freshness. Always use proper food safety guidelines when handling and storing cooked food.

• Refrigeration: Allow the soup to cool before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.
• Freezing: If you want to freeze the soup, do so before adding any toppings. Allow the soup to cool completely, then transfer it to freezer-safe containers or freezer bags. Leave some space at the top to allow for expansion. Frozen carrot soup can be stored for up to 3 months.
• Thawing and Reheating: To thaw frozen soup, transfer it to the refrigerator overnight. Reheat on the stovetop over medium-low heat, stirring occasionally. In the microwave, reheat in short intervals, stirring in between, to ensure even heating.
• Toppings After Reheating: When reheating the soup, add the toppings right before serving for the best texture and flavor.

More Soup Recipes

Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup is a quick, easy recipe that tastes as if you spent hours making it! With melt-in-your-mouth tender beef and plenty of delicious vegetables, it's sure to be a family favorite!

Get The Recipe

Vegetarian Bean Soup with Pasta

This hearty Vegetarian Bean Soup with Pasta is loaded with pasta, chickpeas, navy beans, and veggies. It’s deliciously comforting and filling – the perfect soup for the season!

Get The Recipe

Roasted Tomato Soup

Zesty, creamy, and bursting with fresh flavors, Roasted Tomato Soup is better than any canned soup you can buy, and just as easy to make. It's the perfect way to use up some fresh summer tomatoes too!

Get The Recipe

Love this Instant Pot Carrot Soup recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, please leave a comment and star rating below. I would really appreciate it!

Print

Instant Pot Carrot Soup

Delicious and creamy Instant Pot Carrot Soup can be made in just 30 minutes. It's a simple recipe where all you need to do it throw everything in the pot to cook, then puree. This warm and tasty recipe is the best on a chilly fall or winter day.

Course Soup

Cuisine American, Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6 servings

Calories 231kcal

Author Lauren Harris

Ingredients

• 2 pounds carrots (peeled and sliced)
• 1 onion (diced)
• 4 garlic cloves
• 1 inch piece ginger (peeled and sliced)
• 2 cups vegetable stock (or chicken broth)
• 1 15-ounce can coconut milk (full fat)
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• salt (to taste)
• pepper (to taste)

Optional Toppings:

• Coconut cream (or heavy cream)
• Fresh thyme
• Pumpkin seeds

Instructions

• Add all of the ingredients (except for the salt, pepper, and optional toppings) to the Instant Pot and stir to combine.
  2 pounds carrots, 1 onion, 4 garlic cloves, 1 inch piece ginger, 2 cups vegetable stock, 1 15-ounce can coconut milk, 1 tablespoon honey, 1 teaspoon dried thyme, 1 teaspoon ground coriander, 1 teaspoon ground cumin
• Close the Instant Pot lid and set the valve to the sealing position.
• Set the instant pot to high pressure and cook for 15 minutes.
• Once the time is up, carefully quick release the pressure valve.
• Pour the soup into a large high powered blender and blend until smooth and creamy.
• Taste and season with salt and pepper, as needed.
  salt, pepper
• Garnish with a drizzle of coconut cream, thyme, and/or pumpkin seeds, if desired.
  Coconut cream, Fresh thyme, Pumpkin seeds

Notes

Tips and Techniques

• Flavor Boost: for extra depth of flavor, consider roasting the carrots in the oven before adding them to the Instant Pot. This can enhance the natural sweetness of the carrots.
• Adjust Seasonings: taste the soup before serving and adjust the seasonings as needed. If you prefer stronger flavors, you can increase the amount of cumin, coriander, or ginger.
• Creamy Texture: For an even creamier texture, you can add a bit more coconut milk or use heavy cream. Adjust the amount according to your preference.
• Honey Balance: The honey adds a touch of sweetness. Start with the suggested amount, and if you prefer a sweeter soup, you can add a bit more. Conversely, if you prefer less sweetness, reduce the honey accordingly.
• Toppings Galore: The toppings add texture and flavor. Feel free to get creative with your choice of toppings. Fresh herbs, seeds, a drizzle of coconut cream, or even croutons can be delightful additions.

Storage Instructions

Remember, while storing soup, it's a good practice to label your containers with the date to keep track of freshness. Always use proper food safety guidelines when handling and storing cooked food.

• Refrigeration: Allow the soup to cool before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.
• Freezing: If you want to freeze the soup, do so before adding any toppings. Allow the soup to cool completely, then transfer it to freezer-safe containers or freezer bags. Leave some space at the top to allow for expansion. Frozen carrot soup can be stored for up to 3 months.
• Thawing and Reheating: To thaw frozen soup, transfer it to the refrigerator overnight. Reheat on the stovetop over medium-low heat, stirring occasionally. In the microwave, reheat in short intervals, stirring in between, to ensure even heating.
• Toppings After Reheating: When reheating the soup, add the toppings right before serving for the best texture and flavor.

** Nutritional information is an estimate and may vary. Serving size is determine by taking the total finished recipe and dividing it into 6 equally sized portions.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 817mg | Potassium: 699mg | Fiber: 5g | Sugar: 12g | Vitamin A: 25437IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 3mg