Easy Carrot Ginger Soup made in the Instant Pot. Warm, comforting & vegan!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1 tablespoon olive oil
  • 1.5 tablespoon chopped ginger (20 grams)
  • 1 medium onion (chopped)
  • 1 lb carrots (diced)
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon black pepper (or to taste)
  • 3/4 teaspoon salt (or to taste)
  • 2.5 cups vegetable broth (or water)
  • cilantro (for garnishing)

Method

  1. Press the saute button on your Instant Pot. Once it displays hot, add oil and then add the chopped ginger and onion.
  2. Saute the ginger and onion for 2 minutes until softened. Stir in the carrots.
  3. Add cumin powder, smoked paprika, black pepper, salt and mix well. Add vegetable stock or water. Close the pot with the lid.
  4. Press the manual or pressure cook button and cook on high pressure for 5 minutes, make sure the pressure valve is in sealing position.
  5. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
  6. Open the lid and blend the ingredients to a smooth soup using an immersion blender. If you don't have an immersion blender, let the contents in the pot cool down a bit and then blend using your regular blender.
  7. Transfer soup to serving bowls, garnish with cilantro and 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.