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Instant Pot Carrot Soup

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Carrot soup is a vegan, gluten-free, healthy, and nutritious comfort food for cold chilly days. Check out how to make instant pot carrot soup with celery and no coconut milk.
Carrot soup in a soup bowl, garnished with cream and pumpkin seeds.

Cold weather calls for some healthy and nutritious comfort food. Carrot soup with celery and onion makes a hearty meal and is very easy to make in the instant pot. It is vegan, gluten-free, and can be made in the instant pot with very little effort.

Carrot soup can be served as a meal in itself with a side of bread and roasted veggies. It can also be served as an appetizer or a starter during parties and potlucks. It is absolutely delicious, flavorful, and even kids can enjoy it.

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Carrot soup ingredients

Carrot soup can be made at home with very few basic ingredients and spices. This carrot soup has no coconut milk or heavy cream but you can always add a spoon while serving for garnishing.

I like to make carrot soup with celery because of its refreshing taste. Also, garlic adds a lot of flavor. Like other soups, low vegetable stock is preferred but you can use water if you do not have stock available.

Carrot soup is savory and mildly sweet in taste. It just needs salt and pepper for seasoning, however, if you like to make it spicy, you can add some serrano pepper while cooking or just add a little bit of sriracha sauce or chili sauce while serving.

Carrot soup in a soup bowl, garnished with cream and pumpkin seeds.

How to make carrot soup in instant pot?

This carrot soup with no coconut milk is very easy to make in the instant pot. Although the soup can be made without sauteing and without using any oil or butter, I personally like the flavor of roasted garlic.

To roast chopped garlic, turn the instant pot on saute mode. Once the instant pot is hot, add oil. Add the chopped garlic and saute it for a few seconds until it starts browning.

Now you can dump all the other ingredients including carrots, celery, onions, salt, and vegetable stock. I usually add pepper after cooking.

collage of 4 images of carrot soup in instant pot.

After deglazing the pot with the help of a spatula, close and lock the lid of the instant pot and pressure cook on high-pressure mode for 12 minutes. Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by turning the pressure knob to the venting position.

With the help of an immersion hand blender, blend into a smooth soup. You can also blend it in a high-speed blender like Vitamix. Finally, adjust salt to taste and add pepper.

What to serve with carrot soup?

Carrot soup is served hot. While serving, you can garnish it with salted pumpkin seeds, roasted crushed peanuts, and optionally a tablespoon of heavy cream or coconut milk while serving.

Carrot soup is mild in flavor and can be served with a variety of bread and side dishes. Garlic bread, grilled cheese sandwich, toasted white bread, French bread, and sourdough bread go well with a hot bowl of carrot soup.

Side dishes like mac and cheese, roasted broccoli, baked pasta, and roasted baby potatoes complement the carrot soup well.

Carrot soup in a soup bowl, garnished with cream and pumpkin seeds.

How long can you keep carrot soup in the fridge?

Carrot soup can stay in the fridge for 3-4 days. So it is a good choice for meal planning. You can make the soup ahead of time and then enjoy it for the next few days.

When you are ready to eat, you can reheat the soup in the microwave, stovetop, or in the instant pot on the saute mode.

Can you freeze carrot soup?

Just like most of the soups, carrot soup freezes well. If you plan on freezing it, allow the soup to completely cool down. Then portion it and freeze it in ziplock bags or freezer-safe containers.

When you are ready to serve it, you can simply thaw it in the microwave and reheat it. Homemade carrot soup can be kept in the freezer for up to 2 months.

instant pot carrot soup.

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📖 Recipe

Carrot soup in a soup bowl, garnished with cream and pumpkin seeds.

Instant Pot Carrot Soup

Carrot soup is a vegan, gluten-free, healthy, and nutritious comfort food for cold chilly days. Check out how to make instant pot carrot soup with celery and no coconut milk.
4.8 from 5 votes
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Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6 people
Calories: 86kcal
Author: Alpa Jain

Ingredients

  • 1 tbsp Olive oil
  • 3 Cloves Garlic (large, chopped)
  • 2 lb Carrots (peeled, cut)
  • 1 count Onion (medium, cubed)
  • 2 stalk Celery
  • 4 cup Vegetable stock (or water)
  • 1 ½ tsp Salt (to taste)

To be added later

  • ¼ tsp Black pepper (to taste)
  • 2 tbsp Pumpkin seeds (optional, to taste)

Instructions

  • Turn the instant pot on saute mode.
  • Once the instant pot is hot, add oil.
  • Add the chopped garlic and saute it for a few seconds until it starts browning.
  • Add carrots, celery, onions, salt, and vegetable stock.
  • Deglaze the pot with the help of a spatula.
  • Close and lock the lid.
  • Pressure cook on high-pressure mode for 12 minutes. (set the 'keep warm' setting on)
  • Allow the pressure to release naturally for 10 minutes.
  • Release any remaining pressure manually by turning the pressure knob to the venting position.
  • Using an immersion hand blender, blend into a smooth soup.
  • Adjust salt to taste and add pepper.
  • Garnish with pumpkin seeds and optionally some coconut milk while serving.
Nutrition Facts
Instant Pot Carrot Soup
Amount per Serving
Calories
86
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
720
mg
31
%
Potassium
 
536
mg
15
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
25295
IU
506
%
Vitamin C
 
10
mg
12
%
Calcium
 
63
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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