Quick and Spicy Vegan Carrot Soup in the Instant Pot®

This vibrant soup is perfect for busy days when you want something warm, flavorful, and easy to make. With just a few simple ingredients and the Instant Pot®, you’ll have a spicy, comforting meal ready in no time.

Helpful Cooking Tips

Use fresh carrots for the best natural sweetness and texture.
Adjust the spice level by adding more or less chili flakes to suit your taste.
Sauté the spices and aromatics before adding liquids to deepen the flavor.

Ingredients 0/9

8 carrots, chopped 2 cups vegetable broth 1 (14 ounce) can coconut milk 1 onion, chopped 4 cloves garlic, peeled 1 tablespoon red curry paste 2 teaspoons salt 1 teaspoon ground black pepper 2 tablespoons chopped cilantro

Why This Dish Is A Crowd Favorite

This soup is vibrant, flavorful, and ready in no time. It combines the natural sweetness of carrots with a spicy kick, making it both comforting and exciting. Using the Instant Pot® saves effort and enhances the flavors quickly.

Step 1

Ad the carrots, vegetable broth, coconut milk, chopped onion, garlic, curry paste, salt, and pepper to your Instant Pot or any multi-functional pressure cooker you have. Seal the lid and set the cooker to high pressure for 15 minutes. It’ll take about 10 to 15 minutes for the pressure to build up before the timer starts counting down.

Step 2

Once the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes, so be patient. When the pressure has fully released, open the lid carefully. Use an immersion blender to puree the soup right in the pot until it’s smooth and creamy, which should take around 3 minutes.

Step 3

Ladle the soup into bowls and finish it off with a sprinkle of fresh cilantro. Enjoy!

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Ideas For Family Meals

Serve this soup hot with a sprinkle of fresh herbs like cilantro or parsley. It pairs well with crusty bread or a simple green salad for a light and balanced meal. A dollop of coconut yogurt can add creaminess without dairy.

Storage Suggestions

Allow the soup to cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.