Instant Pot Carrot Ginger Soup

Simple Carrot Ginger Soup made in the Instant Pot – this soup calls for minimal ingredients, is super easy to make and so comforting for cold days!

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Carrot Ginger Soup

Happy new year everyone! How did you guys celebrate? We just stayed in and ate a lot of chocolate cake. By the way how do you guys manage to get back to work after the holidays? I mean it’s difficult right? I just feel so lazy these days. Obviously, the cold weather doesn’t help. I had so many things to do starting Jan 1 and so far I have made very little progress. Oh well, I will keep trying, I know it will get better as soon as I get out of that holiday mood.

Since I ate too many cookies and cake over the holidays, I am now mostly having soups for dinner. I have been experimenting with new flavors and this Carrot Ginger Soup is one of my recent favorites. I make this in my trusted Instant Pot!

This carrot ginger soup is very lightly spiced and so most of the flavor comes from the carrot and ginger itself. These days, I am leaning towards such soups, where the ingredient list is short and the taste of fresh ingredients is prominent. The only two spices that I have used in this soup are cumin and smoked paprika. You can obviously add any spice of your choice. A week back, I made a batch of this soup with some allspice added to it and that was good as well. Sarvesh is not a huge soup fan and he can never possibly understand that how can I have soup for dinner BUT he happily drank this one!

Instant Pot is your best bet when it comes to soup. It’s fast especially when you have to pressure cook the veggies. You just toss everything together and then forget about it. I saute the onions and ginger for a bit before adding the spices and carrots but if you want to keep this totally oil free, you may skip the oil. All it takes is 5 minutes of cooking on high pressure for the carrots to get done. You may use the soup setting in your Instant Pot but I just prefer using the manual/pressure cook here.

If you want to try something light and healthy after all the heavy calorie laden food that you have been eating for the last few months, then give this instant pot carrot ginger a try. It’s nourishing, comforting and good for you! Enjoy!



Press the saute button on your Instant Pot. Once it displays hot, add in the olive oil.

Add chopped ginger and onion and cook until soft, around 2 minutes.

Add the diced carrots along with cumin powder, smoked paprika, black pepper and salt. Mix to combine.

Stir in vegetable broth or water and mix.

Close the pot with its lid. Set the pressure valve to sealing position and press the manual/pressure cook button. Cook for 5 minutes on high pressure. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

Open the lid, puree the contents using an immersion blender until smooth.

Transfer carrot ginger soup into serving bowls, garnish with cilantro and serve warm.

 If you love adding coconut milk to your soups, please feel free to add some once the carrots are pressure cooked. Stir it right at the end after you have pureed the contents.

Instant Pot Carrot Ginger Soup

Carrot Ginger Soup
Easy Carrot Ginger Soup made in the Instant Pot. Warm, comforting & vegan!
4.74 from 15 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 3
Calories 134 kcal


  • 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


  • Press the saute button on your Instant Pot. Once it displays hot, add oil and then add the chopped ginger and onion.
  • Saute the ginger and onion for 2 minutes until softened. Stir in the carrots.
  • Add cumin powder, smoked paprika, black pepper, salt and mix well. Add vegetable stock or water. Close the pot with the lid. 
  • Press the manual or pressure cook button and cook on high pressure for 5 minutes, make sure the pressure valve is in sealing position.
  • Let the pressure release naturally for 5 minutes and then do a quick pressure release.
  • 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.
  • Transfer soup to serving bowls, garnish with cilantro and serve.


Calories: 134kcalCarbohydrates: 20gProtein: 1gFat: 5gSodium: 1473mgPotassium: 537mgFiber: 4gSugar: 10gVitamin A: 25760IUVitamin C: 11.6mgCalcium: 58mgIron: 0.6mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Instant Pot Carrot Ginger Soup


38 thoughts on “Instant Pot Carrot Ginger Soup

  1. We ate way too many cookies and cake over the holidays, too, Manali! But then again, it wouldn’t be the holidays without some sweet treats, right? We’re on the soup diet here, and this carrot ginger soup sounds delicious! Thanks so much for sharing!

  2. I’m new to your blog and I have to say – I LOVE IT! I tried your Instant Pot Mediterranean Lentil Soup a few days ago and it was so comforting and delicious.

    I just put the lid on my Instant Pot after simmering everything for this recipe and it smells AMAZING. Added some turmeric, a pinch of allspice, and a clove of garlic. I can’t wait for the finished product.
    Happy New Year!

  3. 5 stars
    I love the subtle flavors in this soup! I made it for dinner tonight with your avocado parathas. Thanks for 2 great recipes, Manali!

  4. 5 stars
    I have to tell you that I honestly think this is the best soup I have ever made!! I used chicken broth (bc it’s what I had) and added tumeric and white pepper. Holy cow!!! WOW! Thank you for sharing this wonderful recipe.

  5. 5 stars
    Just made it with ginger miso broth because that is what I had and it was the perfect soup for a rainy afternoon. Thank you!

  6. 4 stars
    Just made this in my IP. I had some at a restaurant which was awesome. This version was okay, but nothing like what I has. However, the consistency was great and overall, this was pretty good. I doubled the recipe to the tee. What I thought was a bit much was the ginger. I used fresh ginger, as indicated and in this case, I used 3 tbsp or double the basic recipe. Some may like the stronger ginger flavor. I added a dash of Half n Half and a pinch of Parmesan to tamper down the ginger flavor. That seemed to work well. The other thing I did differently and I’m glad I did due to the ginger flavor was adding one cup of Half n Half in the basic recipe, because I only had 4 cups of vegetable broth. I think using chicken broth may be better, instead of vegetable broth. I avoided water, as I wanted a creamier soup, not a watered down carrot juice soup. There are several versions of carrot ginger soup, which I may try, but none are too far off of this basic recipe. As for the ginger, it’s supposed to be great for easing joint inflammation, so that’s a huge plus, of it really works.

  7. 5 stars
    I used vegetable broth and fresh ginger, just as the recipe called for, and was incredibly pleased with the result. It still had a creamy-like texture, but since it was made with broth and not cream, it tasted as healthy as it did delicious! It also cooked super quickly, which was a real time saver. What a great, low-fat, low-carb winter recipe that is as comforting as any heavy/creamy soup. Super satisfying! I can’t wait to make more!

  8. 5 stars
    I just made this tonight and it was delicious!!! The only changes I made were using coconut oil instead of olive oil and I also added some tumeric for extra color. Thanks for the recipe! This one is a keeper and I will definitely make it again!

  9. I just tried it, but replaced vegetable stock with coconut milk. Delicious! Thanks for sharing this awesome recipe! I’m new to your blog and I’m loving it!

  10. This is the first time I’ve made one of your recipes and it was such a hit! I had two lbs of carrots from my CSA and went searching. The only alteration I made was that I doubled the recipe, but not the olive oil. I had planned to add some canned lite coconut milk but once I tasted it, I decided it was perfect. Perfectly spicy from the ginger—maybe I had a little extra ginger, I just eyeballed it. I will definitely be making this again!

  11. 3 stars
    I had multi coloured carrots I wanted to use up that changed the colour of the soup. Loved the texture but found the smoked paprika overpowered the flavour and we could not taste carrots. If I make it again I’ll probably leave the paprika out

  12. 4 stars
    Thank you for the recipe! We are going to let it sit, seems pretty bland. We, too, used heirloom rainbow carrots. They aren’t sweet at all, and maybe that is the difference we are reading in comments? Otherwise followed exactly. Thinking we may add orange juice?
    We may just be too used to salty food…

    1. it’s calculated automatically by a plugin so it’s a rough estimate. It divided the total calories by serving size which I add in the recipe card. This recipe serves 3 so the calories count is for 1 serving if you divide the soup in 3 equal parts, might be around 1 cup

  13. 5 stars
    I LOVE THIS SOUP AND SO EASY!!! Second time I am making it for my mom. She loves it too. Its her birthday present! My daughters who are vegan and whole 30 fans love it too. Looking forward to checking out all your other recipes.

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