Pressure Cooker Gingery Carrot Soup is vegan and topped with cilantro, chopped peanuts, and chili sauce. It’s silky smooth, perfectly spiced, and light!

Gingery carrot soup in a white bowl, topped with cilantro, red chili paste, and chopped peanuts on a green napkin.

It was in my notes today to make a broccoli cheese/carrot/cauliflower type soup and then we ended up here with a vegan gingery carrot soup topped with cilantro, peanuts, and spicy red chili paste! Cooking is funny like that. We can start with a batch of ingredients in front of us and a general idea in our minds and then a few ingredients get switched out and something completely different comes out of the oven! Or in my case, the beloved Instant Pot.

Gingery carrot soup in a white bowl, topped with cilantro, red chili paste, and chopped peanuts on a green napkin.  Mixing bowl of gingery carrot soup.

Pinch of Yum has a spicy sweet potato and kale soup that I was reminded of when creating my soup. They have some similarities in the sweet root vegetables and the fresh add-ins on top. I’m completely in love with this combo of flavors and there’s even a bonus! If you’re feeding a baby or small child, the soup base can be given to them from a pouch before you add the toppings. They’ll love it!

Gingery carrot soup in a white bowl, topped with cilantro, red chili paste, and chopped peanuts on a green napkin.  Mixing bowl of gingery carrot soup.

Pressure Cooker Soup Recipes You’ll Love

Pressure Cooker 5-Ingredient Cozy Winter Soup

Pressure Cooker Italian Wedding Soup

Pressure Cooker Creamy Tomato Basil Soup

Pressure Cooker Spring Chicken Soup


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pressure Cooker Gingery Carrot Soup


  • Author: Jessie
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 46 1x

Description

Pressure Cooker Gingery Carrot Soup is vegan and topped with cilantro, chopped peanuts, and chili sauce. It’s silky smooth, perfectly spiced, and light!


Ingredients

Scale
  • 2 lbs carrots, peeled, trimmed, and cut into large chunks
  • 1 head cauliflower, leaves removed and cut into large florets
  • 2 inch knob ginger, peeled and cut into quarters
  • 1 yellow onion, quartered
  • 2 15oz cans coconut milk (affiliate)
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1/2 cup chopped cilantro
  • 2 tablespoons red chili paste (affiliate)
  • 1/4 cup chopped peanuts

Instructions

  1. Add carrots, cauliflower, ginger, onion, coconut milk, water, salt, turmeric, and curry powder to pressure cooker.
  2. Stir, lock lid, and set to high pressure for 5 minutes.
  3. When time is up, let pressure naturally release for 5 minutes then release all remaining pressure. **I like to put a dishtowel over the pressure valve just in case any liquid decides to spew out!
  4. Top each bowl with cilantro, red chili paste, and chopped peanuts.