Instant Pot Carrot Ginger Soup

Easy Carrot Ginger Soup made in the Instant Pot. Warm, comforting & vegan!
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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!
4.62 from 54 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


50 thoughts on “Instant Pot Carrot Ginger Soup

  1. 5 stars
    Very nice , Manali we all loved it not to spicy or over powering , just the way we like it.
    going to try more of your dishes Brilliant .

  2. 5 stars
    Yummy – naturally sweetened by the carrots and onions. Followed exactly but wasn’t sure about how many carrots. I did one pound after peeling – weighed them on a kitchen scale. Is this how many were intended?

  3. 5 stars
    Delicious and great texture! Having a lot of carrots from the farmers market, I went searching for a recipe. First time making carrot ginger soup and this recipe did not disappoint. Very easy to make in an Instapot and used ground ginger instead of fresh. Agree with the other comments that you should always calculate in more time than just the cooking time with an Instapot.

  4. 5 stars
    Delicious! For the healthy food lovers, this soup is a good substitute for pumpkin pie. The Instant Pot Ultra, while pressure cooking for only 5 min, takes about 20 min to get up to temp, and also takes 5 min to blow off steam at the end. So we had the soup for dessert!

  5. 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.

    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

  6. 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…

  7. 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

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