Carrot Ginger Soup (Instant Pot)

This soup is ridiculously easy, and the flavors are absolutely gorgeous. When I first got my Instant Pot this was a weeknight meal on repeat, because I was so delighted by it. Pair with a piece of fruit and a baggie of nuts for protein, and you’ve got a complete packed lunch to take on-the-go!

Carrot Ginger Soup

6 oz Veggies | Fat
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Recipe From: Katie’s Conscious Kitchen



  • 2 lbs carrots unpeeled, large dice
  • 1/2 onion large dice


  • 1 can regular fat coconut milk

Condiments & Seasonings

  • 3 garlic cloves minced
  • 1 Tbsp fresh ginger peeled & grated
  • 3 cups vegetable broth
  • 1/4 tsp good quality sea salt
  • Pinch of black pepper
  • 1/2 of a lime juiced (add after cooking)

Garnish Options

  • Dried thyme
  • Dollop of coconut yogurt
  • Swirl of coconut milk
  • Roasted pumpkin seeds


  • Add everything to the Instant pot except for the coconut milk, dried thyme, and lime juice.
  • Close the pot lid to Sealing. Set it to Manual (high pressure) for 6 minutes.
  • When the pot beeps, carefully use Quick Release.
  • Blend fully or partially with an immersion blender, or carefully in small batches in a regular blender, after cooling a little.
  • Stir in the coconut milk and lime juice. Thin with broth if desired.
  • Sprinkle with dried thyme.
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  1. Melissa Uppelschoten

    My family raved about this recipe! I am about to make it for the 3rd time. I don’t have an Instapot so I just roast my carrots and onion first. Thank you, Katie!

    • So glad you loved it Melissa! I made it on repeat too when I first discovered it. Thanks for the feedback!

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