Instant Pot Ginger Carrot Soup – Soothing, comforting, and done in no time! Vegan, paleo, and Whole30 approved! (Slow cooker and stovetop instructions included)
Can I tell you a weird food thing about me? When we changed our diet a few years ago, I sort of threw out the “rules” of meals. Lunch became something like my rainbow lunch bowls or big salads, rather than my default sandwich. And, while we’ve always worked “breakfast for dinner” into our regular rotation, it’s only been in the last few years that I’d eat dinner for breakfast.
Usually nothing super heavy or crazy (spicy curry is a bit much for me at 7:00am), but leftovers from a sheet pan dinner with veggies, or a bowl of soup make it into my regular morning rotation.
Soup is one of my favorite meals ANY time of day. This time of year, I love cupping a bowl of steaming soup in between my hands with the weather is chilly, and the leftovers are like the gift that keeps on giving. It’s been my regular practice for the last few months to make at least one big batch of soup per week. I use the leftovers for lunches (or breakfast!) throughout the week and it’s so soothing and satisfying to so have something warm and comforting ready and waiting for me.
Things got even easier this Christmas when I got an Instant Pot. I’m still *WAY* in the beginning stages of learning how to use it, but so far? I get the hype. I’ve been able to make homemade broth (which I’d typically let simmer for 10-12 hours) in just 2 hours. I’ve been able to get my Slow Cooker Beef Stew recipe to finish in about 1 hour. It’s been really fun to figure out and feels like a fun new kitchen trick.
Judging by the number of recipes floating out there on the internet, I’d say this is a kitchen trend that’s likely to stick around for a while. So I figured I’d better get figuring it out!
This ginger carrot soup was super speedy, simple, and no-fuss. It was a perfect “low stakes” meal to try in the Instant Pot since the ingredients are so affordable that if I messed it up it wouldn’t be the end of the world. It’s modeled after one I tried at a restaurant called Cubby’s last October. SO good! Just a quick saute of the onions (I like my onions to be really soft in soups), then I toss in the other ingredients, and let it go till the timer beeps. Release the pressure (way less scary than it sounds), and puree it right in the pot. Bam. Done!
Notes on this Ginger Carrot Soup
Don’t have an Instant Pot? Don’t worry! This can easily be made on the stovetop OR in a slow cooker. I’ve included directions for both in the instructions list.
Important Tips for Blending. Putting hot soups and sauces into a blender (especially a high-speed blender) is REALLY dangerous. If you’re using a standard or high-speed blender, it’s VERY important that you let it cool somewhat before you blend it. I prefer using 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 (as I did in the video). For paleo or Whole30 folks, this is a great time to use bone broth (chicken or beef).
Flavor Variations. This soup 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, and more. Consider it a choose-your-own-adventure soup!
Leftovers. Leftovers will keep in the fridge at least 3-4 days. The flavor continues to develop over time and it just gets better and better!
Love this? You might also like…
- Slow Cooker Thai Chicken and Butternut Soup
- Roasted Butternut Squash Soup
- Rosemary Croutons (such a yummy soup topping!)
- Easy Vegan Black Bean Soup