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Instant Pot Spicy Vegan Carrot Soup Recipe

Instant Pot Spicy Vegan Carrot Soup

This flavorful, creamy vegan carrot soup is kicked up with a touch of spice and made effortless with the Instant Pot. Perfect for a weeknight dinner or a light lunch, this soup is wholesome, vibrant, and completely dairy-free.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 persons
Course: Soup
Cuisine: French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 700 grams carrots about 7 medium
  • 1 medium onion about 150 grams
  • 3 cloves garlic
  • 2 teaspoons fresh ginger peeled and grated, about 6 grams
  • 1 tablespoon olive oil
  • 1 liter vegetable broth
  • 120 ml coconut milk canned, full fat, about ½ cup
  • 1 teaspoon ground cumin
  • ¾ teaspoon red pepper flakes or chili flakes adjust to taste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons lemon juice about ½ lemon
  • to taste fresh cilantro or parsley, chopped optional, for garnish

Equipment

  • 1 Instant Pot (6-quart or larger)
  • 1 Blender or immersion blender
  • 1 Peeler
  • 1 Cutting board
  • 1 Wooden spoon or spatula
  • 1 Ladle

Method
 

  1. Peel and slice the carrots into 1/2-inch rounds. Dice the onion, mince the garlic, and grate the ginger.
  2. Set the Instant Pot to 'Sauté' mode. Add olive oil, then onion. Sauté for 2-3 minutes until the onion becomes translucent.
  3. Stir in garlic, ginger, cumin, red pepper flakes, salt, and black pepper. Sauté for 1 minute until fragrant.
  4. Add carrots and pour in the vegetable broth. Stir to combine. Cancel 'Sauté' mode.
  5. Close and seal the Instant Pot lid. Set to 'Pressure Cook' (Manual) on high for 8 minutes.
  6. When the timer beeps, carefully quick-release the pressure using the valve.
  7. Add the coconut milk and lemon juice, then blend the soup using an immersion blender in the pot until completely smooth.
  8. Taste for salt and spice; adjust as needed. Ladle into bowls and sprinkle with chopped cilantro or parsley, if desired.

Notes

Increase red pepper flakes for extra heat or use a fresh chili for bold flavor.
Soup keeps well refrigerated for 4 days or frozen up to 2 months.
For extra creaminess, use all coconut milk instead of some broth.
Serve with crusty bread or over brown rice for a hearty meal.