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.
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I made this for the first time last night and will definitely make it again - it was my first soup to make in my instant pot. I loved the final presentation with the coconut milk drizzled on top with the green garnish (I didn’t have cilantro - forgot to get, but used pea sprouts). I felt it needed a little more brightness so added fresh lemon when serving and would do that again next time - also added some cumin. Love the combination of the ginger with the carrot and tumeric. Brilliant! Thanks so much for a great recipe.
I love the addition of the fresh lemon, nice flavour zing!!
Hey there, making this tonight with real cream and no turmeric (it's what I have). Do you think the lack of turmeric will be an issue?
No you should be all good, it won't be as vibrant in colour but will still taste delicious! Enjoy
Shauna Lim says
I had this soup at a party and I've been trying to recreate this and I finally found it. So good!!! Thank you for this amazing recipe!
So glad you found it Shauna 🙂
We love that this soup is made in the pressure cooker! It's so good and easy for any day. We will definitely make it again.
It's definitely a fav around here seeing as it is so quick in the pressure cooker!
I love a good soup during fall and winter, this one is so comforting and good for you too!!
It definitely is a big bowl of comfort!
I am such a fan of carrot soup in general, and you've taken it to the next level by adding ginger and turmeric! What a fantastic pairing of flavors, and the color is just so bright and cheerful. Love how easy it is to make in the pressure cooker. I'll have to check out the Cosori models. (PS - how awesome that you're growing your own carrots!)
I know, I love the color turmeric adds to a dish (if only it didn't add that color to everything else in the process!!) And so fun growing our own carrots, my first year but I am totally hooked 🙂
Amy Nash says
How fun that you guys are growing your own carrots! We really need to put in a garden this year but I don't know if it is going to happen. I'm in California too and it really has been a weirdly warm winter, especially after last year's wet one! This soup looks so delicious with such gorgeous color and flavors. I love how quick it is to make!
Quick dinners are the best at the moment in this house 🙂 This was my first year trying carrots, the kids loved it!! We just put in our first proper raised veggie beds so I am super excited for all the spring and summer produce to come!
Helen @ Fuss Free Flavours says
What a beautiful soup, both the colour and those lovely flavours. Love the combination of turmeric, ginger and carrot. I've got to get myself and electric pressure cooker too, they look so useful.
So handy!! I now have two :/ But I am an absolute gadget junkie. The turmeric really gives this soup the most amazing color, love it!
Is there anything an Instant Pot can't do? This looks glorious! I haven't made soup in mine yet, but I'm planning for it soon. I love how vibrant and nourishing this looks. I really want to hammer out a few more soups before the warm weather is here. North Carolina is unpredictable. We were in shorts and sleeveless blouses over the weekend! I can't let go out soup season just yet 😉 And now this is on my list.
Ha I literally posted this recipe telling everyone how warm it is here and then a massive cold spell came through and we have rain planned out for the rest of the week....unpredictable is an understatement!! And I have yet to find something the instant pot can't do 🙂
Honestly I have been reluctant to get a pressure cooker for a few reasons. One is that it might not be more beneficial for the shorter recipes. I can totally see that it would be great to cut cooking time on meats, yes that would be nice. I love the color of your soup, it looks amazing! Turmeric is a great basic to have in the kitchen, it brightens up the color so much. Thanks so much for this!
Honestly, for a lot of recipes it doesn't make the cooking time any quicker. Soups etc turn out to be roughly the same time. I do find that it intensifies the flavor though. For this recipe I tried it on the stove top and in the pressure cooker - pretty much exact same cooking time, but the flavor in the Instant Pot was noticeably better. For me its just convenient that I don't have to watch it, as with 3 under 5 I have had a few burnt soups when drama ensues 🙂 Turmeric gives the BEST color to everything, we LOVE it.
Megan Marlowe says
The combination of flavors in this soup is amazing. I love ginger and tumeric and I can see how the carrots add a nice sweetness to both of these elements. My family and I are recovering from the flu again and I think this would be perfect for dinner tomorrow!
Oh no, I hope you get better soon!! We have lots of sniffles at the moment, but so far have managed to dodge the flu this season (and it has been a crazy one!) Hope the soup gives you that extra little kick you need to get healthy 🙂
Tracy Koslicki says
Yum!! Hooray for turmeric! It's definitely not used enough and I've been trying to incorporate it more in my cooking. What a gorgeous recipe!
I totally agree, I have been throwing it into everything lately, it lends such a great flavor to both sweet and savory dishes, and the color is just AMAZING!!
Haha, I am also in the pressure cooker stage of my life right now with a little one. I bet with all the time it takes to come to pressure and then release the pressure the soup on the stove top isn't going to take much longer than the pressure cooker start to finish but it's just so much more convenient with a pressure cooker. Oh, and homegrown carrots? That just sounds amazing! Although I bet I'd be too anxious to cook those beauties and instead would be munching on them raw all day long!
Definitely Julia. Yeah I don't think it's much of a time saver for recipes that have a short cooking time, but I did try it in the pressure cooker and on the stove top, and the pressure cooker seemed to intensify the flavors over the same amount of time. Plus I didn't have to watch it, which is the biggest convenience right now hey 🙂 Oh we do a LOT of raw munching, but theres soooo many!!!!
Lisa | Garlic & Zest says
We haven't had much of a winter here in South Florida either --- I mean we had a few cold days in December, but we'll have highs near 90° this week -- so I haven't been doing as many soups as I normally do. But this... this is exceptional. I'm ready for a big bowl -- it's so bright and inviting. I love the ginger and turmeric you've added too. Lovely!
Oh my gosh, I can't believe you guys are reaching near 90's already?? Thats insane. As soon as I posted this recipe we had a cold spell come through so it has been freezing all week (perfect for soup!)
This soup sounds delicious and I love all the flavors in it, I will make it a.s.a.p., I'm sure my family will love it!
Yay, hope you love it as much as we do
This soup sounds so flavorful and delicious. What a great flavor combo, as well as the beautiful color it becomes! Can't wait to use the instant pot for this one!
Right! Turmeric just gives it that gorgeous orangey/yellow, love it!!
I made carrot soup one time- years ago- and it was AMAZING! Then I totally forgot about it.. fail! I love this and I need to make it. And it seems like it's already going to be spring here- which is weird- but I still want soup!
I do the exact same thing, I made a different version last year, loved it and then forgot about it until my carrots started growing again this year. So many recipes, so little time 🙂
Gloria @ Homemade & Yummy says
I don't have an Instant Pot...but I do have a pressure cooker. It is a great tool to get things done. Perfect for when you are short on time. This soup sounds delicious. All those flavours go so well together.
What a perfect warm soup to help you feel better when you've got a cold. There's nothing like carrot, ginger, garlic and turmeric to kick a virus out! Plus, all of those flavors together... YUM!
Right! Such a great flavor combo, and gives your body that little extra bit of fight to get through the season
I have never tried doing the soup in the pressure cooker but I do have one. I think this is going to be a great way to infuse flavors quickly. I am in the process of eating healthier foods and this is definitely going to be on my hit list.
Love it 🙂