Instant Pot Carrot Ginger Soup with Coconut Milk
Ginger and cumin keep this silky carrot soup savory. Stir the coconut milk in after blending so you can see exactly how creamy the soup is getting.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Canned coconut milk, carrots and grated fresh ginger form the base of this soup.
- A bowl-centered meal. The ingredients come together in a broth or sauce, making the finished batch straightforward to divide.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Electric pressure cooker
- Immersion blender
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Optional additions. The card marks sugar as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Instant Pot Carrot Ginger Soup with Coconut Milk
Ingredients
Method
- Put the carrots, onion, ginger, broth and spices in the pressure cooker. Reserve the coconut milk.
- Seal and cook at high pressure for 10 minutes. Let pressure release naturally before opening; allow extra time for the cooker to pressurize and release.
- Blend in the pot with an immersion blender until smooth. Stir in coconut milk and warm gently. Taste before adding any sweetener.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Follow the pressure-release method in the card. Time spent building pressure and releasing it is separate from the timed pressure-cooking interval.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Ladle into bowls after the finishing steps. A side of rice, bread, or a salad can round out the meal; these are separate from the recipe unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Does the pressure-cook time include the full preparation?
No. Preparation, pressure-building, release, and any finishing steps also take time. Follow the complete method and the cooker’s capacity guidance.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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Inspired by Meeta Arora.
