Instant Pot Carrot Ginger Soup

This simple but flavorful Instant Pot Carrot Ginger Soup uses just a few fresh ingredients to create a delicious and healthy dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo, and whole30 diets.

How long can you keep homemade carrot soup?

This recipe can last about 3-4 day in the fridge. However, it’s also great frozen.

If you’re interested, just add your leftovers in an airtight container that’s appropriate for the freezer. I always place the container in the refrigerator to cool the dish before placing it in the freezer. This step is especially helpful if you use glass containers. I use mason jars a lot when freezing. Cooling the container allows the glass and the liquid to slowly adjust temperatures instead of such a rapid change that will break the glass.

How do you blend soup without a blender?

If you don’t have an immersion blender or a vitamix then use a potato masher. You won’t get a smooth puree but it will help mash the ingredients and combine the soup.

What do you eat with carrot soup? Here are a few suggestions.

• AIP Ground Beef Stroganoff with Spinach
• Taro Cake
• Prosciutto Wrapped Stuff Pork with Brussel Sprouts
• Roasted Squash, Beef and Arugula Salad
• Pan Fried Tilapia

How to make Instant Pot Carrot Ginger Soup

In the instant pot, add the olive oil, onions, carrots, garlic, fresh thyme, bone broth and ginger.

Stir to combine and then close the lid. Let pressure cook for 10 minutes. Making sure that the knob is in the sealing position.

Once it’s finished cooking, wait 10 minutes then switch then switch to venting (quick release). Once the stopper has dropped, then remove the top.

Using an immersion blender, puree the soup.

Season the soup with salt and ground pepper (AIP Reintroduction).

Serve the immediately with a few tablespoons of coconut milk or cream and chives (optional).

Tips for making the best Instant Pot Carrot Ginger Soup

• To make this recipe on the stove top, in a large Dutch oven or sauce pot over medium-low heat, sauté the onions until translucent. Stirring frequently for about 10 minutes. Next add the garlic, ginger and thyme. Cook for about 30 seconds. Add the carrots and about 2 cups of the stock. Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat to low then cover the pot and let it simmer for about 20 minutes or until the carrots are completely cooked through. Use an immersion blender or a blender (in batches) to puree the soup until smooth. Finally add the remaining 3 cups of stock and cook until the soup is completely heated through, about 10 minutes or so.
• No need to worry about how you chop the ingredients as they all get pureed.
• You'll need an immersion blender or high speed blender for this recipe. Here is the exact immersion blender and high speed blender that I use.
• You'll need an instant pot for this recipe. Click here for the exact version I use.
• Use vegetable broth instead of bone broth to make this vegan.

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Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

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