Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Instant Pot Ginger Carrot Soup - This paleo and vegan soup is SO delicious and SO easy!

Carrot Ginger Soup (Instant Pot, Slow Cooker, Stovetop)


  • Author: Emily (One Lovely Life)
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: about 6 cups 1x

Description

Soothing, comforting, and done in no time, this carrot ginger soup is a perfect soup for a chilly day. Vegan, paleo, and Whole30 approved! (Instant Pot, slow cooker and stovetop instructions included)


Scale

Ingredients

  • 1 Tbsp olive oil
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 1/21 tsp fresh ginger, minced
  • 2 cups sliced carrots (I cut mine in 1/2-1
  • 3 cups diced butternut squash
  • 3 cups broth (vegetable or chicken)
  • salt and pepper, to taste

Instructions

INSTANT POT INSTRUCTIONS:

  1. Select “SAUTE” mode.
  2. Add olive oil to Instant Pot, then add onion. Saute 4-5 minutes, or until starting to turn translucent and tender.
  3. Add garlic and ginger and cook 1 minute more.
  4. Add carrots, squash, and broth.
  5. Cover and be sure steam release handle is set to “SEALING.”
  6. Press “CANCEL” (to cancel the saute mode), then press BROTH/SOUP (or manual) and set to cook 8-10 minutes.
  7. After 8-10 minutes, carefully perform quick release by switching steam release handle to “VENTING.” Allow to vent until pressure seal (float valve) drops down.
  8. Carefully open Instant Pot and allow soup to cool slightly. Puree in the pot using an immersion blender OR cool soup even longer and puree in batches using a traditional or high-speed blender.
  9. Season with salt and pepper, to taste.

STOVETOP DIRECTIONS:

  1. Heat olive oil in a soup pot over medium heat.
  2. Add onion and saute 5-7 minutes, or until union is translucent and tender.
  3. Add garlic and ginger and cook 1 minute more.
  4. Add carrots, squash, and broth.
  5. Bring to a boil, then reduce to a simmer. Simmer at least 15-20 minutes, or until squash and carrots are very tender.
  6. Let cool slightly and puree in the pot using an immersion blender (or cool longer and puree in batches using a traditional or high-speed blender).
  7. Season with salt and pepper, to taste.

SLOW COOKER DIRECTIONS:

  1. Add all ingredients to slow cooker.
  2. Stir to distribute evenly, then cook on HIGH for 3-4 hours or LOW 5-6 hours.
  3. Let cool slightly and puree in the slow cooker using an immersion blender or puree in batches using a traditional or high-speed blender.
  4. Season with salt and pepper, to taste.

Notes

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, some sweetness with a pinch of cinnamon and nutmeg, and more. Consider it a choose-your-own-adventure soup!

  • Category: Soup
  • Method: Stovetop, slow cooker, instant pot