This time of year calls for the healing properties found in the ingredients in this Pressure Cooker Carrot Ginger Turmeric Soup. The fresh, warming flavors of ginger, carrot and turmeric really shine through in this big bowl of goodness, just waiting to be devoured with a hunk of fresh bread. Easily made in the Instant Pot or on the stovetop. Can be made ahead during a busy week and simply reheated and is also perfect for freezing!
Pressure Cooker Carrot Ginger Turmeric Soup
I am definitely a big fan of warming soups once the weather starts to cool.
And this Pressure Cooker Carrot Ginger Turmeric Soup is so light it is great for warmer weather as well.
And with beautiful fresh ingredients like ginger, turmeric, and carrots, it adds a little pop of brightness to your day regardless of what the weather is doing outside!
This is a great soup for prepping and freezing for a busy week ahead, and with carrots available at the farmers market a good majority of the year, there is no excuse for not loading up on these super veggies.
It comes together in 15 minutes from start to finish and is a firm favorite.
A Note On Ingredients
This carrot ginger turmeric soup is for all accounts and purposes simple, yet so soothing.
Although the ingredients are super simple, I have some notes to make sure you end up with the best carrot soup:
- Carrots: look for bright orange carrots at the supermarket/farmers' market. Rainbox carrots can be used as well, however, please note this will change the colour of the soup, and you won't get that vibrant orange colour;
- Ginger: Fresh or dried ginger can be found in the vegetable section of most supermarkets. If you can't find any, you can always use the jars of prepared ginger, or as a last resort some ginger powder (but the overall flavour of the soup will definitely be altered if you choose this option);
- Celery: We will just be using the celery stalks for this recipe, but hang on to those leaves and use them as a garnish if you like to prevent waste;
- Turmeric: If you can find fresh turmeric, use that. Use the zester setting on a grater to get a small grate on it for the soup. Alternatively, you can use ground turmeric. Be sure with either option that you use some ground black pepper in order to activate the curcumin in the turmeric, which is the part that is anti-inflammatory.
Make sure you use some ground black pepper to activate the curcumin in the turmeric. This is the part that is anti-inflammatory.
Tips, Tricks, and Substitutions
This soup is pretty versatile and lends itself well to substitutions.
I like to keep this soup vegan and dairy-free by using coconut milk.
If you don't tend to have coconut milk on hand you can sub in any plant-based milk of choice, cashew milk works really well!
If you aren't dairy-free then you can always sub in some cow's milk or some heavy cream for something a little bit more indulgent.
Ginger and Carrot Turmeric Soup is:
- refined sugar-free
- easily meal prepped ahead of time
Can This Be Made On The Stovetop Or Slow Cooker?
I make my carrot, ginger, turmeric soup in the pressure cooker because that's the phase of life I am in now with three little ones, but if you want to make it on the stove-top, just increase the cooking time by about 30-40 minutes and you will be good to go.
It can also be made in the slow cooker if you like to set and forget in the mornings.
To make it in the slow cooker simply follow the instructions in the recipe card below, and instead of cooking for 6 minutes in the pressure cooker, cook for 3-4 hours on high or 6-8 hours on low.
As I said, it is a very forgiving recipe!
Also, I use an immersion blender to get a nice smooth consistency without having to dirty any other dishes, but if you don't have one then you can always transfer the soup to a blender and blend until smooth.
Remember: Do not overfill the blender as the hot soup will expand as it is blended, and we do not want it to overflow.
Need More Recipes Using Carrots?
Lucky for you we love carrots, and so do the kids, so they always feature heavily on our dinner table.
We have even started growing our own carrots this year for the first time, so I have been adding these babies to everything.
If you also have a love for carrots and need more recipes to include them in, then check these recipes out:
- Maple Glazed Sauteed Green Beans and Carrots with Candied Walnuts
- Marrakesh Carrot Salad
- Simple and Scrumptious Roasted Dutch Carrots
- What To Do With Carrot Greens: Carrot Top Pesto
- Roasted Honey and Herb Carrots from The Healthy Home Cook;
- Dill Glazed Carrots from Finding Zest.
I love hearing from you, so if you happen to try out my pressure cooker ginger and carrot turmeric soup then be sure to pop back and leave a comment to let me know what you thought.
Pressure Cooker Carrot Ginger and Turmeric Soup
- Electric Pressure Cooker
- immersion stick blender or blender
- 1 tsp cooking oil of choice, I used avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 thumb length piece of ginger, peeled and chopped
- 3 cups carrots, peeled and chopped
- 2 celery stalks, chopped
- ¼ teaspoon ground turmeric
- 3 cups vegetable stock
- 1 teaspoon sea salt
- ⅓ cup coconut milk (plus extra for serving)
- 2 tablespoon chopped cilantro, to garnish
- freshly ground pepper, to serve
- Press sauté, once the pot is hot add in the cooking oil. Once oil is hot add in the onions and cook until getting a little brown, mixing regularly. About 2-3 minutes.
- Add in the garlic and sauté for 1 min.
- Add in the ginger, carrots, celery and turmeric and give everything a good stir. Turn the pot off. Add in the stock and salt and stir again.
- Pop the lid on the pot and seal the vent. Using the 'Manual' mode, set the pot to 6 mins and press start. The pot will beep to indicate completion, quick release the steam and remove the lid.
- Complete the instructions above, and cook on the stovetop for 30-40 mins, until carrots are cooked through and tender.
- Follow the instructions above and cook in the slow cooker on low for 6-8 hours, or on high for 3-4 hours.
- Use an immersion blender or ordinary blender to blend the soup until smooth. Add in the coconut milk and some freshly ground black pepper and give it another quick blend. Pop back into the pot and set to 'keep warm' until ready to serve, or serve straight away with a swirl of coconut milk and a sprinkle of cilantro. Freezes well.
- plant-based milk of choice (cashew works well)
- cow's milk (note: will no longer be vegan and dairy-free)
- heavy cream for something a little bit more indulgent
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.