Coconut Ginger Carrot Soup

Fresh, aromatic and full of flavor. Hearty vegetables, warm spices, and coconut milk are blended to create a rich and creamy soup. Serve this at your next dinner party and garnish with cilantro to really wow your family and friends.

Course

Dinner, Lunch, Main Course, Soup

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4-6 servings, can coconut milk, carrots, celery stalk, cook 11 min, cumin, dinner, easy, fresh ginger, garlic cloves, gluten free, Instant Pot Culinary Team, instant pot soup, instant pot soup recipe, lunch, main course, olive oil, onion, paprika, pepper, prep 10 min, pressure cook, salt, sauté, soup, turmeric, vegan, vegetable stock, vegetarian

Prep Time

10 min

Cook Time

11 min

Servings

4-6 servings

Ingredients

1 tbsp olive oil
1 onion
2 garlic cloves
3 tbsp fresh ginger
6 cups carrots
1 celery stalk
5 cups vegetable stock
1 can coconut milk
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika

Instructions

Select SAUTÉ, select HIGH. Select START. Add olive oil to inner pot. When oil is hot, add onion and cook for 5 minutes. Sauté until onions are translucent.
Add garlic and ginger, cook 1 minute.
Select CANCEL to turn off SAUTÉ.
Add carrots, celery, stock, and spices (salt, pepper, cumin, paprika, and turmeric). Stir to combine.
Secure lid for pressure cooking.
Select PRESSURE COOK, select HIGH and set time to 5 minutes (00:05). Select START.
Once program ends, allow for 10-minute Natural Release.
Select CANCEL.
With an immersion blender or stand blender, blend soup.
Stir in coconut milk and serve.