This cozy Instant Pot carrot ginger soup recipe is warming, soothing, and absolutely DELICIOUS, made from nourishing ingredients you’ll love. Even better? This easy carrot soup can be made in the Instant Pot, in a slow cooker or on the stove, so it’s easy to enjoy any time!
It’s COLD out there and one of the best things to eat on a cold day is a bowl of warming, healthy soup. That’s where this simple carrot ginger soup recipe comes in!
Made from just a few simple ingredients, this easy soup recipe makes the most of sweet carrots, fresh aromatics, and simple seasonings to pack major flavor into every creamy bite. Bonus? It’s naturally gluten-free, dairy-free, vegan, paleo, AND whole30 friendly, so it’s the perfect recipe to make this time of year!
It’s the perfect soup to pair with a sandwich or salad, but it’s delicious enough to enjoy on its own. Here’s all you’ll need to get started…
Simple Ingredients To Start
- Olive Oil. You’ll need a little oil to soften the veggies.
- Onions. Some diced onion starts the savory base of this carrot soup recipe.
- Fresh Garlic & Fresh Ginger. Next, you’ll add layers of flavor with some fresh ginger and fresh garlic. These aromatics add so much depth of flavor!
- Fresh Carrots. Then, you’ll need a lot of carrots, diced or sliced. I recommend peeling your carrots for this soup for the best flavor.
- Butternut Squash. My favorite restaurant carrot ginger soup uses a mix of carrots and butternut squash, so I love doing that at home, too. But, if you prefer, you can use all carrots. Keep in mind your soup will have a slightly different color and flavor!
- Vegetable or Chicken Broth. To keep this creamy carrot ginger soup vegan, use vegetable broth or vegetable stock. If you want some extra protein, you can use chicken bone broth!
- Salt & Pepper. Simple seasonings, but they do the trick!
- Maybe: A Little Garnish. For a beautiful finish, I recommend some minced fresh cilantro, a drizzle of olive oil, or a splash of full fat coconut milk or heavy cream. Adding that extra little something is a great way to elevate this soup to the next level!
How To Make Instant Pot Carrot Ginger Soup, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Cook Onion. Press SAUTE and add olive oil and onion to the Instant Pot. Cook 4-5 minutes, stirring constantly, until onion begins to soften and turn translucent. Add garlic and ginger and cook 1 minute more. Press CANCEL to end SAUTE mode.
- Combine. Add carrots, squash, and broth to Instant Pot, along with 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pressure Cook 10 Minutes. Secure the lid and double check that the pressure valve it set to SEALING (not venting!). Select MANUAL or HIGH PRESSURE button and set timer for 10 minutes.
- Quick Release Pressure. After the soup has cooked for 10 minutes, carefully switch the pressure valve to VENTING to release the steam. (I recommend wearing an oven mitt to protect your hands from steam!)
- Cool Slightly & Puree. Carefully open the lid of the Instant Pot and allow the soup to cool slightly. Puree in the pot using an immersion blender or let soup cool even longer and work in batches to puree in a traditional or high-speed blender. I prefer using a high-speed blender for the smoothest creamy texture. (PLEASE SEE NOTES for tips on blending hot soup!!)
- Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).
- Serve & Store. Enjoy soup warm and store leftovers in an airtight container in the fridge 3-4 days or freeze up to 2 months.
Stovetop Directions
- Soften Veggies. In a Dutch oven or large soup pot, heat olive oil over medium heat. Add onion, carrots and butternut squash. Saute 25-20 minutes to soften until fork tender. Add garlic and ginger and cook 1 minute more. Press CANCEL to end SAUTE mode.
- Combine. Add broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cover the pot with a lid
- Simmer. Bring the soup to a boil over medium heat, then reduce to a simmer. Simmer soup 20-30 minutes, or until veggies are very, very tender.
- Cool Slightly & Puree. Puree soup in the pot using an immersion blender or cool soup even longer and work in batches to puree in a traditional or high-speed blender. SEE NOTES for tips on blending hot soup!!
- Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).
Slow Cooker Directions
- Cook Onion. Warm olive oil in a skillet on medium heat. Add onion and cook 4-5 minutes, stirring constantly, until onion begins to soften and turn translucent. Add garlic and ginger and cook 1 minute more.
- Combine. Add sauteed onion mixture, carrots, squash, broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the slow cooker.
- Cook Soup. Secure the lid cook soup on HIGH 3-4 hours or LOW 5-6 hours.
- Cool Slightly & Puree. Carefully open the lid of the Instant Pot and allow the soup to cool slightly. Puree in the pot using an immersion blender or cool soup even longer and work in batches to puree in a traditional or high speed blender. SEE NOTES for tips on blending hot soup!!
- Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).
Make It A Meal! (Serving Suggestions)
Okay, so now that we now HOW to make carrot ginger soup, let’s talk about what to SERVE with carrot ginger soup! Here are a few of my favorite ways to round out the meal:
- A Sandwich. Honestly? A grilled sandwich is always my favorite pairing for a smooth soup like this. The combination of crispy sandwich + creamy soup feels like a match made in heaven. Classic grilled cheese works, but I also love any kind of panini or warm sandwich! Or, keep things simple with an easy Chicken Salad Recipe! (A GREAT option for make-ahead lunches!)
- A Salad. Soup + salad is another classic combo! Serve soup as a side dish to a hearty main dish salad like our Wild Rice & Kale Salad or make salad the side dish! Try simple side salads like our House Salad, Arugula Salad, or Pear & Pomegranate Salad for a delicious change of pace.
- Some Bread. A batch of fluffy Gluten-Free Rosemary Focaccia, or your favorite dinner rolls can be a great option!
- Crackers. If you just need something easy, or you’re a bit under the weather, some simple gluten-free crackers can be the way to go. We like Schar gluten-free table crackers with a soup like this. (They’re like gluten-free Saltines!)
FAQ + Tips And Tricks For The Best Carrot Ginger Soup
Variations & Extra Flavors To Try. This easy carrot ginger soup recipe is REALLY versatile. It’s delicious as written, but you can also add a little heat with a few drops of sriracha, some smokiness with a small sprinkle of chili powder, a curry flair with a pinch of curry powder or red curry paste, a splash of orange juice for acidity, a little maple syrup for some sweetness, and more. Consider it a choose-your-own-adventure soup!
Vegan, Paleo & Whole30 Notes. This soup is vegan, paleo, and whole30 friendly. For vegan, you simply want to choose veggie broth and serve it with vegan side dishes. For paleo or Whole30 folks, this is a great time to use bone broth (we like chicken bone broth for extra protein!).
Use Fresh Garlic & Ginger. For the best flavor, I only recommend fresh garlic and fresh ginger for this recipe, rather than garlic powder or dried ginger. This soup only uses a few simple ingredients, so each one counts! I promise it’s worth it to use fresh (or frozen!) aromatics here, rather than dried or powdered. You’ll notice a huge difference in flavor!
Important Tips for Blending Hot Soup!!
Putting hot soups and hot liquid into a blender (especially a high-speed blender) is REALLY dangerous, since the warm air builds pressure that can cause splatters and even explosions. If you’re using a standard or high-speed blender, it’s VERY important that you let the soup cool somewhat before you blend it. Slightly vent the lid if possible, work in small batches, and cover the top of your blender with a dish towel to protect yourself from splatters.
For safety, you can use an immersion blender for hot things since the risk is so much lower, it doesn’t dirty another big dish (the blending attachment is dishwasher safe!). I use mine all the time for salad dressings, soups, sauces, and more. Highly recommend.
Recipe Card
🌟 Did you make this recipe?
Leave a star rating below when you try our Instant Pot Carrot Ginger Soup recipe! We can’t wait to hear how it goes!
Carrot Ginger Soup (Instant Pot, Slow Cooker, Stovetop)
- Total Time: 40 minutes
- Yield: about 6 cups 1x
- Diet: Gluten Free
Description
Soothing, comforting, and easy to make, this warming carrot ginger soup is a perfect soup for a chilly day. Vegan, paleo, and Whole30 approved! (Instant Pot, slow cooker and stovetop instructions included)
Ingredients
- 1 Tablespoon olive oil
- 1 1/2 cups diced onions (about 1 medium onion)
- 3 cloves garlic, minced
- 1 Tablespoon minced fresh ginger (for stronger flavor, you can add up to 2 Tablespoons!)
- 1 pound carrots, sliced or diced
- 3 cups diced butternut squash (or another pound of carrots)
- 3 cups vegetable broth (vegan) or chicken bone broth
- 1/2 teaspoon salt (or more, to taste)
- 1/4 teaspoon black pepper (or more, to taste)
- Optional Garnish: minced fresh cilantro, olive oil, or a drizzle of full-fat coconut milk or heavy cream (depending on your dietary needs)
Instructions
INSTANT POT INSTRUCTIONS:
- Cook Onion. Press SAUTE and add olive oil and onion to the Instant Pot. Cook 4-5 minutes, stirring constantly, until onion begins to soften and turn translucent. Add garlic and ginger and cook 1 minute more. Press CANCEL to end SAUTE mode.
- Combine. Add carrots, squash, and broth to Instant Pot, along with 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pressure Cook 10 Minutes. Secure the lid and double check that the pressure valve it set to SEALING (not venting!). Select MANUAL or HIGH PRESSURE button and set timer for 10 minutes.
- Quick Release Pressure. After the soup has cooked for 10 minutes, carefully switch the pressure valve to VENTING to release the steam. (I recommend wearing an oven mitt to protect your hands from steam!)
- Cool Slightly & Puree. Carefully open the lid of the Instant Pot and allow the soup to cool slightly. Puree in the pot using an immersion blender or let soup cool even longer and work in batches to puree in a traditional or high-speed blender. I prefer using a high-speed blender for the smoothest creamy texture. (PLEASE SEE NOTES for tips on blending hot soup!!)
- Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).
- Serve & Store. Enjoy soup warm and store leftovers in an airtight container in the fridge 3-4 days or freeze up to 2 months.
STOVETOP DIRECTIONS:
- Soften Veggies. In a Dutch oven or large soup pot, heat olive oil over medium heat. Add onion, carrots and butternut squash. Saute 25-20 minutes to soften until fork tender. Add garlic and ginger and cook 1 minute more. Press CANCEL to end SAUTE mode.
- Combine. Add broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cover the pot with a lid.
- Simmer. Bring the soup to a boil over medium heat, then reduce to a simmer. Simmer soup 20-30 minutes, or until veggies are very, very tender.
- Cool Slightly & Puree. Puree soup in the pot using an immersion blender or cool soup even longer and work in batches to puree in a traditional or high-speed blender. SEE NOTES for tips on blending hot soup!!
- Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).
SLOW COOKER DIRECTIONS:
- Cook Onion. Warm olive oil in a skillet on medium heat. Add onion and cook 4-5 minutes, stirring constantly, until onion begins to soften and turn translucent. Add garlic and ginger and cook 1 minute more. (For a dump-and-go recipe, you can skip this step and add all ingredients to the slow cooker at once. I just think this gives the best texture & flavor.)
- Combine. Add sauteed onion mixture, carrots, squash, broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the slow cooker.
- Cook Soup. Secure the lid cook soup on HIGH 3-4 hours or LOW 5-6 hours.
- Cool Slightly & Puree. Carefully open the lid of the Instant Pot and allow the soup to cool slightly. Puree in the pot using an immersion blender or cool soup even longer and work in batches to puree in a traditional or high speed blender. SEE NOTES for tips on blending hot soup!!
- Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).
Notes
IMPORTANT TIPS FOR BLENDING HOT SOUP
- Putting hot soups and hot liquid into a blender (especially a high-speed blender) is REALLY dangerous, since the warm air builds pressure that can cause splatters and even explosions.
- If you’re using a standard or high-speed blender, it’s VERY important that you let the soup cool somewhat before you blend it.
- Slightly vent the lid if possible, work in small batches, and cover the top of your blender with a dish towel to protect yourself from splatters.
- For safety, you can use an immersion blender for hot things since the risk is so much lower, it doesn’t dirty another big dish (the blending attachment is dishwasher safe!). I use mine all the time for salad dressings, soups, sauces, and more. Highly recommend.
VEGAN, PALEO & WHOLE30 NOTES. This soup is vegan, paleo, and whole30 friendly. For vegan, you simply want to choose veggie broth. For paleo or Whole30 folks, this is a great time to use chicken bone broth for some extra protein, or you can stick with veggie broth.
FLAVOR VARIATIONS. This easy carrot ginger soup recipe is REALLY versatile. It’s delicious as written, but you can also add a little heat with a few drops of sriracha, some smokiness with a small sprinkle of chili powder, a curry flair with a pinch of curry powder or red curry paste, a splash of orange juice for acidity, a little maple syrup for some sweetness, and more. Consider it a choose-your-own-adventure soup!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 5.4 g
- Sodium: 502 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Carbohydrates: 16.1 g
- Fiber: 3 g
- Protein: 1.4 g
- Cholesterol: 0 mg
This recipe was originally published January 2018. Fully updated with updated recipe notes, new photos, video, and tips and republished February 2025.
I hadn’t ever had soup like this before this recipe, but I am so glad that I have. This is so delicious and perfect for a cozy night in.
this is so simple and quick to make. it’s delicious.
Yay! So glad it was a win for you Maria!