Go Back
–+ servings
close up of instant pot carrot soup with a spoon
Print

Instant Pot Carrot Soup

A warming carrot soup recipe that is just perfect for fall.
Course Main Course, Soup
Cuisine American, International, Vegan, Western
Prep Time 5 minutes
Cook Time 7 minutes
Servings 8
Calories 117kcal
Author Bintu Hardy

Equipment

Ingredients

Vegan Instant Pot Carrot Soup Ingredients:

  • cooking spray for stovetop version
  • 3 ½ pounds (1.6kg) carrots peeled and cut into chunks
  • 2 bell pepper deseeded and chopped
  • 4 green onions (spring onions) sliced
  • 2 teaspoons ginger purée
  • 2 teaspoons garlic purée
  • 1 teaspoon chopped thyme
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground pimento (allspice)
  • ¼ teaspoon ground nutmeg
  • scotch bonnet pepper to taste (optional)
  • 5 ½ cups (1.35 l) vegetable stock
  • ½ cup (120 ml) half fat coconut milk
  • salt and pepper to taste

Instructions

Instant Pot Instructions:

  • Add all ingredients to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to 'sealing,' position.
  • Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
  • When cook time is done, release the pressure with a quick pressure release.
  • Then let the Jamaican carrot soup cool for a few mins before puréeing with an immersion blender.
  • Dish up into bowls, add the toppings of your choice, and serve.

Stovetop Instructions:

  • Heat a soup pot on stovetop over medium heat and spray bottom with cooking spray.
  • Add in the sliced green onions and sauté for 30 seconds.
  • Then add carrots, pepper, ginger, garlic, cumin, thyme, pimento, nutmeg ans scotch bonnet (if using) and stir for 1 minute so the flavors develop.
  • Pour in the stock, add salt and pepper, and bring the mixture to a boil.
  • Reduce the heat and simmer for about 10 minutes, until the carrots are soft.
  • Switch off heat and allow the soup to cool. Then purée using an immersion blender.
  • Next, add in the coconut milk mix well and adjust the seasonings to suit your taste.
  • Warm the curried carrot soup thoroughly and garnish with toppings of your choice before serving.

Notes

  •  
  • Use fresh, vibrant carrots for the best flavor. The freshness of your ingredients, especially the carrots, will significantly impact the taste of the soup.
  • Season the soup gradually and taste as you go. You can always add more salt and pepper later, but it's challenging to fix an overly salty dish.
  • Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
  • For a thicker curried carrot soup reduce the liquid by about a half cup. For a thinner soup add an extra cup of stock.
  • You can use a tabletop blender if you don't have an immersion blender.
  • If not vegan, feel free to use chicken stock instead of vegetable stock.
  • You can also make this Instant Pot Carrot Ginger Soup with full fat coconut milk if desired.
  • Using green onions gives you all the flavor without the longer cook time.
  • There is just 1 Blue Plan SmartPoint in a serving of this vegan carrot soup recipe.

Nutrition

Calories: 117kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 797mg | Potassium: 731mg | Fiber: 7g | Sugar: 12g | Vitamin A: 34550IU | Vitamin C: 52.3mg | Calcium: 74mg | Iron: 1mg