Carrot Ginger Soup is full of flavor, healthy and super creamy made with fresh carrots, ginger and coconut milk perfect for lunch or dinner.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: American, Indian

Ingredients

  • 1 pound fresh carrots (diced (about 3 cups))
  • 1.5 tablespoon ginger (minced)
  • 1 medium onion (finely chopped)
  • 1 tablespoon butter (or olive oil)
  • 1 bay leaf ((optional))
  • 1/2 cup full fat coconut milk
  • 2.5 cups vegetable both ((or water))
  • salt and pepper (to taste)

Toppings:

  • hemp seeds
  • fresh cilantro (coriander) (or any herbs)

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Heat butter, add bay leaf, minced ginger, and onions. Saute till the onions turn translucent.
  2. Then add diced carrot, salt, freshly ground black pepper, and vegetable broth (or water). Give a quick stir.
  3. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
  4. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
  5. Remove Bay leaf and puree the soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender in batches once slightly cooled. Then I usually sieve the puree and discard the residue, but it's totally optional.
  6. Lastly, add full-fat coconut milk, adjust black pepper powder and salt at this stage and mix well. Let the soup simmer for 2 minutes.
  7. Carrot Ginger Soup is ready to serve. Garnish with your favorite toppings.

Stovetop Pot Method:

  1. Heat butter in a large pot over medium-high heat. Add bay leaf, minced ginger, and onions. Saute till the onions turn translucent.
  2. Then add diced carrot, salt, freshly ground black pepper, and vegetable broth (or water). Give a quick stir.
  3. Bring to a simmer and cook until the carrots are very tender. This should take about 20-25 minutes.
  4. Blend the soup with an immersion blender, or transfer it to a high-powered blender like Vitamix. Blend until the carrots are pureed and smooth, then stir in the coconut milk, and simmer for 2 minutes. Carrot and ginger soup is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.