Fall Inspired: Carrot Ginger Soup Made In 30 Minutes


Monica Stevens Le is the founder of TheMovementMenu.com, where she chronicles her passion as a recipe developer, matcha addict, and lover of all things deliciously, green.  As a blogger and real-food cook, she has created a happy space full of healthy and mindful eats.  When she's not spending time in the kitchen, she is spending time with her husband Tim, and daughter Sophie. For a daily dose of family fun, healthy recipes, day-to-day quality of life tips, follow her on Instagram at @TheMovementMenu.

This creamy carrot ginger soup is incredibly nourishing, fulfilling, and so easy to make! You can prepare it in the Instant Pot in under 30 minutes or simply use your stovetop. It is dairy-free, paleo, low carb, Whole30, and can be made vegan, too!

This creamy carrot soup recipe is sponsored by the wonderful folks over at Biokleen!

Carrot Ginger Soup Made In 30 Minutes

I love how simply, quickly, and easily this soup comes together. If you own an Instant Pot (aff link), you can prep everything in 10 minutes, and the soup will be finished cooking in 20 more minutes.

You can also make it on the stovetop if that's your preference. I have provided those instructions below on the recipe card.

You don't need much to have this soup come together. The handful of fresh ingredients used to make it really shine on their own.

The minced fresh ginger is a game-changer, and I don't recommend skimping out on it. I also highly recommend using full-fat coconut milk to get a really lovely and creamy texture as a result.

You can top off the soup with your favorite grilled protein to make it a more comprehensive meal. Alternatively, eat a bigger serving ;) and it should fill you up.

This soup is:

  • Made in 30 minutes
  • Perfect for meal planning and prep
  • Delicious topped off with grilled protein (try it with my blackened shrimp!)
  • Gluten-free and Dairy-free
  • Paleo
  • Low Carb
  • Whole30 compliant!

Let's chat clean up though!

Removing Clothing Stains From Carrot Ginger Soup

Although this soup is quite delicious and beautiful, carrots are vibrant and known to stain clothing if you aren't careful with the way you treat said stains.

I've been relying on Biokleen Bac-Out Odor & Stain Remover to help me with all of my messy laundry needs. Sophie is quite a messy eater and within a minute of trying this soup, there were spots and spills all over her light-colored dress.

When she was all done eating, I simply spritzed said spots with the Bac-Out Odor & Stain Remover, let it sit for a few minutes, and threw it into my regular laundry cycle.

Their products are enzyme-based. It has nothing synthetic and no chemicals or fragrances yet it’s EFFECTIVE. I love using plant and mineral-based cleaning products that actually work especially during my pregnancy. This is a non-negotiable for me.

What you will NOT find in Biokleen products:

  • No phosphates
  • No chlorine
  • No ammonia
  • No petroleum solvents
  • No alcohol, butyl, or glycol
  • No artificial colors or fragrance
How To Make Carrot Ginger Soup

Turn on your Instant Pot (aff link) and press the “Sauté” button. Let it heat up for 1 minute and add oil. Let that heat for another minute.

Add chopped onions and sauté, stirring frequently for about 5-6 minutes until softened.

Add garlic and ginger, and stir frequently for 2 more minutes until very fragrant. Turn off the Instant Pot by pressing “keep warm/cancel.”

Add carrots, broth, coconut milk, and spices. Give everything a very nice stir until well combined.

Place the lid on the Instant Pot, make sure the vent is turned to “Sealed” and cook on “Manual” and “High Pressure” for 10 minutes.

Very carefully move the valve to the “Vent” setting and let it release all pressure that has built up. This will take a few minutes.

Remove the lid and use an immersion blender (aff link) to carefully blend (or transfer to the pitcher of a high-speed blender pitcher.)

Blend for about 1 minute until smooth and creamy throughout.

Expert Tips & Tricks
  1. Add a pinch of red pepper flakes when serving for some heat if that's your thing.
  2. Fresh herbs like Italian parsley taste really delicious as a topping on this soup.
  3. Use an immersion blender (aff link) for less mess and easier cleanup.
  4. Be sure to use bone broth if you aren't keeping the recipe vegan... it's very nourishing and full of so many nutrients and minerals.
  5. Omit the grilled protein and use vegetable broth to make this soup completely vegan.
More Healthy Soup Recipes You Will Love:

Instant Pot Broccoli Cheese Soup

The Best Delicata Squash Soup

Instant Pot Stuffed Pepper Soup

Roasted Butternut Squash Soup

Instant Pot Chicken and Rice Soup

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