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Easy Instant Pot Carrot Soup with Ginger & Coconut Milk

Course: Dinner
Servings: 6


  • 2 lbs carrots about 8-10 peeled and cut into 2-inch pieces
  • 1 cup onion sliced
  • 1.5 tsp ginger grated
  • 1 cup macadamia milk unsweetened
  • 1 tsp coriander powder
  • 1 tsp cumin ground
  • 1/2 tsp turmeric ground
  • 1 tsp paprika
  • 1 tsp salt


  • Place all ingredients except macadamia milk into an instant pot steel insert. Stir and close lid with vent in sealed position.
  • Pressure cook on high pressure for 10 minutes. Let pressure release naturally.
  • Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may have to cool the ingredients before blending. Get the contents back to the instant pot.
  • Stir in macadamia milk. Top with your choice of garnishes and serve.