Instant Pot Carrot Soup Recipe – Coconut Milk & Spiced Indian Style

Last Updated on 2 months by Neha Deshmukh

Instant Pot Carrot Soup Recipe – Coconut Milk & Spiced Indian Style

Hey everyone! If you’re anything like me, you’re always looking for cozy, comforting meals that are also quick and easy to whip up. This Instant Pot Carrot Soup is exactly that. It’s packed with flavour, beautifully spiced, and comes together in under 30 minutes. I first made this on a chilly evening when I was craving something warm and nourishing, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average carrot soup. We’re taking inspiration from Indian flavours – think warming spices, creamy coconut milk, and a beautiful colour. It’s:

• Quick & Easy: The Instant Pot does all the hard work!
• Healthy & Nutritious: Carrots are full of goodness, and the spices add extra benefits.
• Flavourful: The combination of spices and coconut milk is simply divine.
• Comforting: Perfect for a cold day or when you’re feeling under the weather.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 500 grams Carrots
• ½ cup Onions
• 1 tablespoon Garlic
• 1.5 tablespoons Ginger
• 1 teaspoon Turmeric Powder
• ½ teaspoon Kashmiri Red Chili Powder
• ½ teaspoon Ground Cumin
• 2.5 cups Vegetable Stock
• ½ cup Coconut Milk
• ½ teaspoon Black Pepper Powder
• Salt to taste
• 2 tablespoons Olive Oil (or any cooking oil)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this soup:

• Kashmiri Red Chili Powder: This is a game-changer! It gives the soup a gorgeous vibrant red colour and a lovely mild heat. It’s different from regular chili powder – it’s more about colour and flavour than intense spice.
• Turmeric: Beyond its beautiful golden hue, turmeric is a powerhouse of health benefits. It’s known for its anti-inflammatory properties and adds a subtle earthy flavour. We use it a lot in Indian cooking for both taste and wellness!
• Coconut Milk: Full-fat coconut milk adds a wonderful richness and creaminess to the soup. It’s a staple in South Indian cuisine and complements the spices beautifully. You can use light coconut milk if you prefer, but the flavour won’t be quite as intense.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Turn on your Instant Pot to the ‘Sauté’ mode. Add the olive oil, onions, garlic, and ginger. Sauté for 2-3 minutes, until everything is fragrant and the onions are softened. This is where the flavour base begins!
2. Add the Spices & Carrots: Add the diced carrots, turmeric powder, Kashmiri red chili powder, and ground cumin. Stir well to coat the carrots in the spices. Then, pour in the vegetable stock.
3. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘High’ pressure for 5 minutes. Once the cooking time is up, let the pressure release naturally for about 20 minutes. This is important for a creamy texture!
4. Check for Tenderness: Carefully open the lid once the pressure has fully released. Check if the carrots are tender. If they’re still a little firm, you can pressure cook for another minute or two.
5. Blend the Soup: Now for the magic! Use an immersion blender to blend the soup directly in the Instant Pot. If you don’t have an immersion blender, carefully transfer the soup to a regular blender (be sure to cool it slightly first!).
6. Finish & Season: Stir in the coconut milk and black pepper powder. Taste and adjust the salt as needed. Don’t be shy with the seasoning – it really brings out the flavours.
7. Serve & Enjoy: Serve the soup warm, with a drizzle of extra coconut milk and a sprinkle of fresh herbs (I love cilantro or coriander!).

Expert Tips

• Don’t skip the sautéing step! It really builds the flavour base of the soup.
• Natural Pressure Release is key: It helps create a smoother, creamier texture.
• Cool slightly before blending: Especially if using a regular blender, to avoid any accidents.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free: It’s also naturally gluten-free, so everyone can enjoy it.
• Spice Level: This recipe is mild to medium. If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili along with the other spices. My friend, Priya, loves to add a whole dried red chili during the pressure cooking stage for extra heat!
• Festival Adaptations: During Navratri fasting, you can easily adapt this recipe by ensuring you use permitted ingredients like sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of warm naan or roti.
• Add a dollop of plain yogurt or vegan yogurt for extra creaminess.
• Garnish with toasted pumpkin seeds or sunflower seeds for a bit of crunch.

Storage Instructions

• Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Yes, you can freeze it! Let the soup cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 2-3 months.

FAQs

1. Can I make this soup ahead of time?

Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

2. What if I don’t have an Instant Pot? Can I use a regular pot?

Yes, you can! Sauté the aromatics in a large pot, then add the carrots, spices, and stock. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the carrots are tender.

3. How can I adjust the spice level of this soup?

As mentioned earlier, add a pinch of cayenne pepper or a finely chopped green chili for more heat. You can also reduce the amount of Kashmiri red chili powder if you prefer a milder flavour.

4. What is Kashmiri Red Chili Powder and can I substitute it?

Kashmiri red chili powder is known for its vibrant colour and mild heat. If you can’t find it, you can substitute it with a mix of regular chili powder and paprika, but the colour won’t be quite as bright.

5. Can I freeze leftover carrot soup?

Yes! It freezes beautifully. Just make sure to let it cool completely before freezing.

6. What herbs pair best with this spiced carrot soup?

Cilantro (coriander) is a classic pairing, but you can also use parsley, mint, or even a sprinkle of chives.