---
title: Creamy Carrot Ginger Soup
servings: 6
course: soup
prep time: 20m
cook time: 30m
source:
  url: https://www.umami.recipes/recipe/yj4eASx4wpXnoQvBUVwL
image: https://www.umami.recipes/api/image/recipes/yj4eASx4wpXnoQvBUVwL/images/Jn1J68A1xHwtTE6xkVOsGN?w=2048&q=75
tags: [soup, carrot, instant-pot, meal-prep, vegan]
---

Turn on the sauté function on your #Instant Pot{} (to the default "Normal" — not high or low). Once hot, add @olive, coconut, or avocado oil{1%tbsp}(if oil-free, sub water and add more as needed), @carrots{2%lb}(scrubbed clean, peeling optional, cut into 1/2-inch pieces), and @white or yellow onion{1}(medium-large, diced; 1 onion yields ~2 cups or 275 g) and sauté for ~{5-7%minutes}, stirring occasionally, until the onions are translucent and the carrots are starting to soften.

Add the @fresh minced ginger{1%tbsp}, @garlic{3%cloves}(minced), @sea salt{3/4-1%tsp}, and @red pepper flakes{1/4%tsp}(optional). Cook for another ~{1-2%minutes}, stirring occasionally, until fragrant. Turn off the sauté function by pressing "Cancel."

Add the @vegetable broth{3%cups}(or store-bought). Then put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for ~{5%minutes}.

Optional: Meanwhile, prepare the seed topping (see below).

Once the timer goes off, let the steam release naturally (~{25%minutes}).

When the pressure valve drops, remove the lid and stir in the @light coconut milk{1%can}(14 oz). Using an #immersion blender{}, blend the soup until super smooth and thickened. Alternatively, let the soup cool for a few minutes, then blend it in a traditional #blender{}, working in batches as needed.

Season to taste with more salt for overall flavor. Serve warm with seedy topping and @sriracha{} (both optional but highly recommended!).

Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until warm.

= Sweet & Spicy Seeds (optional) =

Preheat your #oven{} to 350 degrees F (176 C) and line a small #baking sheet{} with parchment paper.

Add all the ingredients for the sweet and spicy seeds (@raw pumpkin seeds{1/4%cup}(also called pepitas), @raw sunflower seeds{2%tbsp}, @maple syrup{2%tsp}, @DIY curry powder{1%tsp}(or store-bought), @cayenne pepper{1/8-1/4%tsp}, and @sea salt{1/4%tsp}) to a small #bowl{} and stir to fully combine. Taste and adjust, adding more cayenne to taste (we added the full amount).

Spread the seeds out over the parchment-lined baking sheet so they are in an even layer and touching. Bake for ~{10-12%minutes}, tossing halfway through, until lightly golden brown. Let cool slightly on the baking sheet until they begin to stick together, about 5-10 minutes, then break into clumps.

Let seeds cool fully before storing in a sealed container at room temperature for 2-3 days or in the refrigerator for 1 week.