Instant Pot Carrot Ginger Soup

Instant Pot Carrot Ginger Soup is an easy, flavorful soup made with carrots, fresh ginger, garlic, onion and warm spices. Everything cooks together in the Instant Pot before being blended into a smooth, creamy soup.

The sweetness of the carrots balances the fresh ginger perfectly, while turmeric, garlic and onion add even more flavor. It’s cozy enough for soup season but light enough that we make it year-round—even in Miami.

Best of all, the soup gets its creamy texture mostly from the blended vegetables themselves. You can add a little butter for richness, but you don’t need heavy cream to get that silky consistency.

Why Make This Instant Pot Carrot Ginger Soup Recipe

There are a few reasons this has become one of our favorite easy soups.

It’s easy. Everything cooks together in the Instant Pot, making this a great weeknight recipe with very little hands-on cooking.

It’s packed with vegetables. Carrots are the star, but we also add onion, garlic and even a little grated zucchini. You won’t taste the zucchini once everything is blended, so it’s an easy way to sneak another vegetable into the pot.

You control the consistency. Instead of blending all the cooking liquid into the soup at once, we reserve it and slowly add it back. That means you can make your soup as thick and creamy or as light and silky as you like.

It’s easy to customize. Leave out the butter for a dairy-free version, or add a little butter, coconut milk or cream if you want something richer.

Our Favorite Tools for Making This Soup

We use our Instant Pot constantly for recipes like this one, and an immersion blender makes blending the soup right in the pot incredibly easy. We’ve rounded up these tools along with the other kitchen essentials we use all the time in our Cuban kitchen.

Shop Our Essentials for Instant Pot Carrot Ginger Soup →

Tips for Making the Best Instant Pot Carrot Ginger Soup

Cut the vegetables evenly. Try to keep the carrots and onions relatively uniform in size so they cook at the same rate.

Don’t skip the fresh ginger. Ginger is what balances the natural sweetness of the carrots and gives this soup its signature flavor.

Mash the garlic first. We like to lightly mash the garlic cloves before adding them to the Instant Pot to help release their flavor.

Try the zucchini. The grated zucchini is optional, but once it’s blended into the soup you really can’t taste it. We added it one day because we had half a zucchini sitting in the refrigerator and have been adding it ever since.

Don’t add all the cooking liquid at once. This is probably our biggest tip. Reserve the liquid after pressure cooking and slowly add it back as you blend. You’ll likely use most of it, but stopping when the soup reaches the consistency you like gives you much more control.

Butter is optional. We like adding a small amount of butter while blending because it gives the soup a little extra richness. You can leave it out completely or add coconut milk or cream instead.

How to Make Carrot Ginger Soup Without an Instant Pot

No Instant Pot? You can make this recipe on the stovetop.

Add the vegetables, ginger, garlic, seasonings and broth to a large pot. Bring everything to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are completely fork-tender.

Reserve the cooking liquid before blending. Use an immersion blender to blend the vegetables, gradually adding the reserved liquid until the soup reaches your desired consistency.

How to Serve Carrot Ginger Soup

We love serving this soup with fresh herbs, crumbled goat cheese or crème fraîche. For a little heat, add a drizzle of chili crunch just before serving. You can also keep it simple with cracked black pepper and a drizzle of olive oil.

Try Some of Our Other Delicious Soup Recipes