Instant Pot Spicy Vegan Carrot Soup
This Instant Pot Spicy Vegan Carrot Soup is a warm and comforting dish packed with flavor and nutrition. The combination of carrots, spices, and coconut milk creates a creamy and spicy soup that's easy to make and perfect for any time of the year.
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Blender (optional)
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne pepper Adjust to taste.
- 1 pound carrots, peeled and chopped (about 4-5 medium carrots)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- to taste salt
- for garnish fresh cilantro Optional.
- for serving lime juice Optional.
Instructions
- Set your Instant Pot to 'Sauté' mode and add olive oil to the pot.
- Once the oil is hot, add diced onion and sauté for about 3 minutes until translucent.
- Stir in minced garlic, grated ginger, cumin, coriander, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
- Add the chopped carrots and vegetable broth to the pot, stirring to combine.
- Close the lid, ensuring the steam valve is set to 'Sealing.' Select 'Pressure Cook' or 'Manual' and cook on high pressure for 10 minutes.
- Once cooking is complete, carefully perform a quick release of pressure by moving the steam valve to 'Venting.'
- Open the lid and stir in the coconut milk. Use an immersion blender to blend until smooth, or transfer to a traditional blender.
- Season the soup with salt to taste and add lime juice for extra brightness if desired.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Adjust the cayenne pepper to your preferred spice level.
You can store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
This soup pairs well with crusty bread or over a bed of cooked quinoa for a heartier meal.