Easy Instant Pot Carrot Soup That’s Rich and Creamy

There are certain recipes that earn a permanent spot in my kitchen simply because my picky son will actually eat them, and this Instant Pot Carrot Soup is one of them.

That alone says quite a bit around here.

I love this soup because it checks so many of the boxes I look for in an easy meal. It’s rich and creamy, packed with carrots, simple to make, and has just enough ginger and spice to keep it interesting without overwhelming the people at the table who aren’t looking for an adventure at dinnertime.

The coconut milk makes the Instant Pot Carrot Soup wonderfully creamy without needing heavy cream, while fresh ginger, garlic, cumin, and a little maple syrup bring out the natural sweetness of the carrots.

And because the Instant Pot does most of the work, this is one of those meals I can make without spending half the afternoon in the kitchen.

Why I Love This Instant Pot Carrot Soup

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have a pretty simple standard when it comes to soup. I want it to be comforting, flavorful, filling, and preferably something my family will actually eat.

This one manages to do all of those things.

The carrots are definitely the star. I use a pound and a half so the soup has plenty of carrot flavor and a naturally thick texture. A can of coconut milk makes everything smooth and creamy, and the ginger and cumin add warmth without making the soup taste overly spicy.

Then there’s a little maple syrup. Carrots are already naturally sweet, so this isn’t meant to turn the soup sweet. It’s just enough to bring out their flavor and balance the ginger and hot sauce.

The hot sauce is also completely adjustable. I recommend starting with a teaspoon or two, especially if you’re feeding kids or someone who doesn’t love spicy food. You can always add more to individual bowls later.

That’s one of the reasons this Instant Pot Carrot Soup works so well for us. It has plenty of flavor, but I can keep the heat mild enough that my picky son will still eat it.

What You’ll Need

One of my favorite things about this soup is that the ingredient list is pretty straightforward.

You’ll need:

• Carrots: I use 1½ pounds so the soup is thick and the carrot flavor doesn’t get lost behind the coconut milk.
• Butter: This gives the onions and vegetables a little extra richness right from the beginning.
• Onion and garlic: They create the savory base of the soup.
• Fresh ginger: This gives the soup warmth and works especially well with the carrots and coconut milk.
• Ground cumin: Just ½ teaspoon adds another layer of flavor without taking over.
• Maple syrup: A tablespoon helps bring out the natural sweetness of the carrots.
• Chicken broth: Low-sodium broth lets you control the salt yourself.
• Coconut milk: Use unsweetened canned coconut milk, not coconut milk beverage from the refrigerated section.
• Hot sauce: Start small and add more according to your family’s preference.
• Salt and pepper: Add some before pressure cooking, then adjust after blending.
• Fresh cilantro: Totally optional. If your family doesn’t like cilantro, leave it off.

How to Make Instant Pot Carrot Soup

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Wendy’s Creamy Instant Pot Carrot Soup

Ingredients

• 1½ pounds carrots, peeled and roughly chopped
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or finely grated
• ½ teaspoon ground cumin
• 1 tablespoon pure maple syrup
• 2 cups low-sodium chicken broth
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 to 2 teaspoons hot sauce, plus more to taste
• ½ teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• Fresh cilantro for serving, optional

Instructions

1. Set the Instant Pot to Sauté. Once it’s hot, add the butter and let it melt.
2. Add the chopped onion and sauté for about 3 to 4 minutes, until it begins to soften.
3. Add the garlic, ginger, and cumin. Cook for about 30 to 60 seconds, stirring frequently, just until everything becomes fragrant. Be careful not to let the garlic burn.
4. Add the chopped carrots, maple syrup, kosher salt, and a few grinds of black pepper. Stir well and sauté for another 1 to 2 minutes.
5. Pour in the chicken broth and use a wooden spoon to scrape along the bottom of the Instant Pot to make sure nothing is stuck.
6. Stir in the coconut milk and 1 teaspoon of hot sauce. If you already know your family likes a little more heat, you can use 2 teaspoons.
7. Cancel the Sauté setting. Secure the lid and set the Instant Pot to High Pressure for 7 minutes.
8. When the cooking time is finished, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure before opening the lid.
9. Use an immersion blender to purée the soup directly in the Instant Pot until it’s smooth and creamy. If you don’t have an immersion blender, allow the soup to cool slightly and carefully blend it in batches in a regular blender. Don’t overfill the blender with hot liquid.
10. Taste the soup and add additional salt, pepper, or hot sauce as needed.
11. Ladle into bowls and top with fresh cilantro if you like it.

A Few Tips for the Best Carrot Soup

Don’t cut the carrots too large. They don’t need to be perfectly uniform, but keeping the pieces fairly similar in size helps them cook evenly.

Use canned coconut milk. This is important. The refrigerated coconut milk people use as a beverage is much thinner. Full-fat canned coconut milk will give this Instant Pot Carrot Soup its rich, creamy texture.

Start easy on the hot sauce. You can always add heat. You can’t take it back out. When I’m making something I want the whole family to eat, I’d much rather put the bottle on the table and let everyone decide for themselves.

Blend it really well. This soup is at its best when it’s silky smooth. An immersion blender makes this especially easy because everything stays right in the Instant Pot.

Adjust the thickness if you need to. Carrots can vary a little in size and moisture. If your soup turns out thicker than you like, stir in a little additional chicken broth until it reaches the consistency you want.

Storing Leftover Carrot Soup

Let leftover Instant Pot Carrot Soup cool, then transfer it to an airtight container and refrigerate it. The USDA recommends using refrigerated cooked leftovers within 3 to 4 days.

When you’re ready to eat it again, gently reheat the soup on the stovetop, stirring occasionally. If it has thickened in the refrigerator, add a splash of chicken broth while reheating.

When you’re ready to eat it again, gently reheat the soup on the stovetop, stirring occasionally. If it has thickened in the refrigerator, add a splash of chicken broth while reheating.

This is exactly the kind of recipe I like having in my collection. It isn’t complicated or fancy. It’s warm, creamy, full of good ingredients, and easy enough to make when I don’t want dinner to become an all-evening project.

And when a soup made with a pound and a half of carrots gets approval from my picky son, I’m definitely keeping the recipe.

What are the foods your picky eaters will eat that always surprise you?

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