Instant Pot Carrot Ginger Soup

Instant Pot Curry-Ginger Carrot Soup

Curry and ginger. Hearty, sweet carrots. And a wholesome, rich chicken bone broth. This soup is a winner, and with an Instant Pot and food processor, you can make it in just about 30 minutes. That’s it.

So when it comes to kitchen appliances and devices, I’m a big believer in investing in a few key pieces you use all the time rather than buying a lot of “things” for very specific needs. And the Instant Pot has become one of those integral pieces in my kitchen. There are more than enough articles and blogs and recipes that sing the praises of this electric, all-in-one pressure cooker, but let me just say that if you have room for just ONE additional appliance/gizmo in your kitchen (that doesn’t include the stovetop or the oven), you might consider the Instant Pot.

But back to the Instant Pot Curry-Ginger Carrot Soup. This one is pretty darn delicious for a weeknight when you want something warm and comforting that’s also nutritious. In my experience, vegetable soups are great, but they typically don’t pack a lot of punch in terms of getting a good source of protein and filling you up so you aren’t hovering by the fridge at 8 PM looking for your next fix. Adding bone broth to this soup does the trick because it’s naturally higher in protein and incredibly nutrient dense.

The process

The most effort involved in this recipe is transferring the soup from your Instant Pot to the food processor to get it smooth and soup-like (although frankly, I don’t process it very long at all because I like a chunkier soup). And if you have an immersion blender, you can probably just make it in one dish entirely. So there’s that.

For the bone both/chicken stock portion of this soup, I just use store bought. I’m sure it would be lovely with homemade bone broth, but unless you already have some in your fridge or defrosted from your freezer, I don’t think there’s anything wrong with taking a shortcut via store-bought broth. Easy-peasy.

If you don’t have an Instant Pot, you could totally make this recipe in a dutch oven. The recipe will be virtually the same: sauté carrots, add liquid and seasonings, cook, blend, and season again. And the results of this soup will be similar, it will just take a bit longer to cook the carrots and incorporate all the flavors nicely.

One final note about this recipe is that the spice measurements I’ve noted below are general guidelines. Personally, I like a bit more spice, so once the soup is cooked and blended, I think it’s helpful to taste it and add spices according to how YOU like it. I added more curry and ginger to this soup after I made it to give it a nice kick, and I don’t regret it one bit.

Instant Pot Curry-Ginger Carrot Soup

Course Soup
Cuisine American
Author Edited Kitchen


  • Coconut oil just enough to coat bottom of pot
  • 4 cups 32 ounces chicken bone broth (or chicken stock)
  • 10-12 large carrots cleaned and chopped into quarters - no need to peel!
  • 1 cup unsweetened coconut milk
  • 2 tbsp curry powder or to taste
  • 1 tbsp ginger powder
  • Sea salt to taste
  • Black pepper to taste
  • Toppings: chopped parsley pickled ginger, or goat cheese


  1. Heat oil in Instant Pot using Sauté setting
  2. Add chopped carrots to pot and sauté lightly for a couple minutes
  3. Add bone broth, coconut milk, and seasonings and close lid
  4. Make sure indicator is set to Sealing and set to HIGH pressure for 10 minutes
  5. After the pot reaches high pressure and the 10 minutes is up (you'll hear a beep!), press Cancel and turn indicator to Venting (Quick Release process)
  6. Once steam is fully released, transfer ingredients CAREFULLY (using a ladle) to your food processor
  7. Process cooked carrots and broth in food processor on Low setting for a couple minutes (NOTE: I like a chunkier, hearty soup so I don't process the soup for very long, but this is just my personal preference.)
  8. Transfer back to pot and stir; then, add additional spices and salt or pepper to taste
  9. Finish by topping your bowl of soup with chopped parsley, pickled ginger, or goat cheese