Instant Pot Carrot Ginger Soup (Vegan)
Warm up with a bowl of creamy Instant Pot carrot ginger soup (vegan)! This delightful soup is perfect for cozy evenings and is packed with nourishing ingredients. The combination of sweet carrots and zesty ginger, blended into a velvety texture, makes it a comforting dish that’s great for any occasion. Whether you’re serving it as an appetizer or a main course, this soup is sure to impress.
Why You’ll Love This Recipe
- Quick and Easy: This recipe uses the Instant Pot, making the cooking process fast and hassle-free.
- Delicious Flavor: The blend of carrots and ginger creates a comforting taste that warms your soul.
- Healthy Ingredients: Packed with nutrients, this soup is low in calories and full of vitamins.
- Vegan-Friendly: Made without any animal products, it’s suitable for everyone!
- Versatile Dish: Serve it hot or chilled; this soup can be enjoyed year-round.
Tools and Preparation
To make the Instant Pot carrot ginger soup (vegan), you’ll need a few essential tools. These will help streamline your cooking process and ensure great results.
Essential Tools and Equipment
- Instant Pot
- Cutting board
- Knife
- Immersion blender
Importance of Each Tool
- Instant Pot: This multi-cooker speeds up cooking time while infusing flavors deeply.
- Cutting board: Provides a safe surface for chopping vegetables.
- Knife: A sharp knife ensures efficient prep work, making chopping quick and easy.
- Immersion blender: Blends the soup directly in the pot for smooth consistency without transferring to another container.
Ingredients
Here’s what you’ll need to create your delicious Instant Pot carrot ginger soup (vegan):
Vegetables
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated or finely chopped)
- 5 cups carrots (peeled & chopped)
Liquid Ingredients
- 4 cups vegetable broth
- 13.5 oz coconut milk (400 mL; full fat works best)
- 1/2 lime (juiced)
Seasonings
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
How to Make Instant Pot Carrot Ginger Soup (Vegan)
Step 1: Sauté the Aromatics
Select the sauté function of the Instant Pot.
1. Add olive oil and chopped onion to the inner pot.
2. Cook for 5-6 minutes until onions are softened and translucent.
Step 2: Add Garlic and Ginger
Once the onions are ready:
1. Add minced garlic and grated ginger.
2. Cook for an additional 1-2 minutes, then turn off the sauté function.
Step 3: Combine All Ingredients
Add chopped carrots, vegetable broth, salt, pepper, and thyme leaves to the inner pot.
1. Stir to combine all ingredients well.
2. Place the lid on the Instant Pot, turn vent to ‘sealed,’ and set to cook on manual high pressure for 5 minutes.
Step 4: Natural Pressure Release
After cooking:
1. Allow the pot to sit for ten minutes for natural pressure release.
2. Carefully release any remaining pressure after this time.
Step 5: Blend Until Smooth
Using an immersion blender:
1. Blend the mixture until smooth directly in the pot.
– Alternatively, transfer batches to a stand blender if needed.
Step 6: Add Coconut Milk and Lime Juice
Stir in coconut milk and fresh lime juice until well combined.
Enjoy your warm bowl of creamy Instant Pot carrot ginger soup (vegan)!
How to Serve Instant Pot Carrot Ginger Soup (Vegan)
Serving your Instant Pot carrot ginger soup can elevate the meal experience. Here are some delightful ways to enjoy this creamy and flavorful soup.
With Fresh Herbs
- Cilantro or Parsley: Sprinkle chopped cilantro or parsley for an added layer of freshness.
- Chives: Thinly sliced chives provide a mild onion flavor that complements the soup well.
With Toppings
- Toasted Pumpkin Seeds: Add crunch and nutrition with a sprinkle of toasted pumpkin seeds on top.
- Coconut Cream: A dollop of coconut cream enhances the soup’s richness and adds visual appeal.
With Accompaniments
- Crusty Bread: Serve with a slice of crusty bread for dipping, making every bite satisfying.
- Rice or Quinoa: For a heartier meal, serve the soup over cooked rice or quinoa.
With Citrus Twist
- Lime Wedges: A squeeze of lime right before eating brightens up the flavors wonderfully.
- Ginger Slices: Garnish with thin slices of fresh ginger for an unexpected zing.
How to Perfect Instant Pot Carrot Ginger Soup (Vegan)
Perfecting your Instant Pot carrot ginger soup is easy with these simple tips. Follow these suggestions for the best results!
- Use Fresh Ingredients: Fresh carrots and ginger will enhance the overall flavor of your soup significantly.
- Adjust Spice Levels: Feel free to add more ginger or even a pinch of cayenne pepper if you prefer extra warmth.
- Blend Thoroughly: Ensure you blend until completely smooth for the creamiest texture possible.
- Store Properly: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
- Experiment with Broth: Different vegetable broths can lead to varied flavors, so explore what you like best!
- Garnish Creatively: Don’t hesitate to get creative with garnishes; they can make your dish visually appealing and tasty.
Best Side Dishes for Instant Pot Carrot Ginger Soup (Vegan)
Pairing side dishes with your Instant Pot carrot ginger soup can enhance your meal. Here are some great options to consider!
- Garlic Bread: Perfect for dipping into the creamy soup, garlic bread adds a savory touch.
- Green Salad: A light salad with mixed greens and vinaigrette balances the richness of the soup.
- Roasted Veggies: Seasonal roasted vegetables bring additional textures and flavors that complement the soup beautifully.
- Hummus and Veggies: A plate of hummus served with crunchy veggies offers a nutritious and colorful addition.
- Savory Scones: Cheese scones or herb scones provide a comforting contrast to the smoothness of the soup.
- Rice Cakes with Avocado: Light and healthy, these add creaminess without overwhelming the meal.
Common Mistakes to Avoid
Making Instant Pot Carrot Ginger Soup (Vegan) can be a breeze, but some common mistakes can hinder your results. Here are a few to watch out for:
- Overcooking the ingredients: Cooking the vegetables too long can make them mushy. Stick to the recommended cooking time for the best texture.
- Not sautéing enough: Sautéing the onions and garlic is crucial for building flavor. Don’t rush this step; allow them to soften properly.
- Skipping the blending: Blending creates that creamy texture we love in soups. Avoid leaving it chunky unless that’s your preference!
- Using low-quality broth: The broth significantly impacts flavor. Opt for a good quality vegetable broth for a more delicious soup.
- Ignoring seasoning: Taste and adjust seasonings like salt and pepper before serving. This will elevate your soup’s overall taste.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store your soup in the refrigerator for up to 5 days.
- Containers: Use airtight containers to keep it fresh and prevent odors from other foods.
Freezing Instant Pot Carrot Ginger Soup (Vegan)
- Duration: You can freeze the soup for up to 3 months.
- Containers: Use freezer-safe containers or bags, leaving space for expansion as it freezes.
Reheating Instant Pot Carrot Ginger Soup (Vegan)
- Oven: Preheat your oven to 350°F (175°C) and place soup in an oven-safe dish covered with foil until heated through.
- Microwave: Heat in a microwave-safe bowl, stirring halfway through for even heating.
- Stovetop: Warm over medium heat on the stovetop, stirring occasionally until heated throughout.
Frequently Asked Questions
Here are some common questions about making Instant Pot Carrot Ginger Soup (Vegan) that may help you on your cooking journey.
Can I use frozen carrots in this recipe?
Yes, you can use frozen carrots. Just ensure they are chopped into similar sizes for even cooking.
How do I customize my Instant Pot Carrot Ginger Soup (Vegan)?
Feel free to add spices like cumin or curry powder, or throw in other veggies such as sweet potatoes or bell peppers!
Is this soup gluten-free?
Yes, this recipe is gluten-free since it uses vegetable broth without gluten-containing ingredients.
How spicy is this Instant Pot Carrot Ginger Soup (Vegan)?
The soup has a mild spice from ginger. If you prefer more heat, consider adding red pepper flakes or cayenne pepper.
Can I use low-fat coconut milk?
While full fat provides creaminess, low-fat coconut milk can work if you’re looking for fewer calories. The texture may be slightly thinner.
Final Thoughts
This Instant Pot Carrot Ginger Soup (Vegan) is not only comforting but also versatile! You can easily tweak it with different spices or additional vegetables based on what you have at home. Give it a try today and enjoy a warm bowl of goodness!
Instant Pot Carrot Ginger Soup (Vegan)
- Total Time: 25 minutes
- Yield: Serves approximately 6
Description
Warm up with a bowl of creamy Instant Pot Carrot Ginger Soup (Vegan)! This delightful soup is perfect for cozy evenings, featuring a blend of sweet carrots and zesty ginger that come together in a velvety texture. Easy to make in your Instant Pot, it’s packed with healthy ingredients and can be served as an appetizer or main dish. Enjoy this comforting recipe year-round, whether hot or chilled.
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated)
- 5 cups carrots (peeled & chopped)
- 4 cups vegetable broth
- 13.5 oz coconut milk (full fat)
- Juice of 1/2 lime
- Seasonings: salt, pepper, dried thyme
Instructions
- Select the sauté function on your Instant Pot. Add olive oil and chopped onion; cook until softened.
- Stir in minced garlic and grated ginger; sauté for an additional minute.
- Add chopped carrots, vegetable broth, salt, pepper, and thyme; stir well.
- Seal the lid and cook on manual high pressure for 5 minutes.
- After cooking, let the pressure release naturally for 10 minutes before carefully releasing any remaining pressure.
- Use an immersion blender to puree the soup until smooth. Stir in coconut milk and lime juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
