Beautiful Instant Pot Sweet Potato Carrot Ginger Soup made in under 30 minutes with fresh ginger, coconut milk, and red curry paste.
30-Minute Soup
This Instant Pot sweet potato carrot ginger soup is amazing for so many reasons. Beyond the fact that it’s made with whole ingredients, tons of flavorful veggies, it’s ready to eat in under 30 minutes! AND, it’s actually vegan + gluten-free, too! It’s…
- healthy (and delicious, of course!)
- high-potassium
- great source of protein + fiber!
- gluten-free
- vegan
- meal-prep and freezer friendly
A Few Steps to Instant Pot Success
This soup looks a little intimidating at first glance of the instructions, but with a few pro tips, you’ll be enjoying this sweet tater carrot ginger soup in no time. Let’s get into it:
IP Sauté Feature = Your Best Friend
You’ll start by turning on your Instant Pot’s sauté feature and adding olive oil. When the olive oil is fragrant (this means it’s hot!), add diced white onion and garlic, and sauté for 4 minutes or until onions become translucent. This feature acts just like sautéing on your stove top — only you won’t have to dirty another pan because you’re sautéing right in your Instant Pot!
Throw in Remaining Ingredients, IP on High
Next, add the rest of the ingredients and mix together in your Instant Pot.
Now you’ll turn off the sauté feature, close your Instant Pot, and turn the valve to seal. Set your Instant Pot to manual > high > and turn the timer to 3 minutes. It will take around 10-15 minutes for your Instant Pot to build enough pressure to start counting down, but don’t worry — it’s .
Quick Release!
Once the timer goes off, quick release the Instant Pot by opening the vent and letting the steam pour out. Pro tip: Hold a towel to direct the steam away from your cabinets (and your face!), to minimize clean up.
Taste Test
Open your Instant Pot once the steam has completely released, and mix. Use a fork to test both the sweet potato and carrot chunks. You want to make sure they are cooked all the way through. The sweet potato cooks faster than carrots, so those will likely be more tender than the carrots. If things aren’t cooked enough, simply cook for 1-2 more minutes on high, and quick release again.
Blend to Smooth Goodness
Now it’s time to blend! You can either use a Vitamix / high-speed food blender or food processor, or an immersion blender. Blend until smooth. Pro tip: Everyone prefers a different texture, so feel free to add a little bit more vegetable broth to thin the soup if that’s your preference.
Lastly, add 2 tablespoons of fresh lime juice and blend one more time.
Serve and Enjoy!
Serve immediately and sprinkle with your favorite toppings! We went with fresh cilantro, minced red onion, and a sprinkle of everything bagel seasoning.
Freeze this Soup
This soup makes a GREAT freezer meal, and can be kept in an air-tight container in the freezer for up to 3 months. Follow these 3 simple steps to ensure your soup will be ready to place right in the Instant Pot whenever you’re ready to pull it out of the freezer and make it!
Blanch Sweet Taters
First, we need to blanch the sweet potatoes (we do this so that the sweet potatoes don’t become grainy and discolored in the freezer!). Prepare an ice water bath in a large mixing bowl. Add about 2 cups of ice and 8 cups of cold water into the bowl, and set aside.
2. Then, in a large pot bring 8 cups of water and 1 teaspoon salt to a boil. When the water has come to a rolling boil, add the diced sweet potatoes to the pot and let them boil for 3 minutes (no more than 3 minutes!).
Ice Bath
Remove the sweet potatoes from the boiling water with a slotted spoon and immediately place the sweet potatoes in the ice bath. Let the sweet potatoes sit in the ice bath for 10 minutes or until the sweet potatoes are cool to the touch.
Once cool, remove the sweet potatoes from the ice bath and place them on a dish towel to dry them off.
Place All Ingredients in Freezer-Safe Container
Then place onion, garlic, sweet potatoes, carrots, ginger, curry paste and coconut milk into a freezer safe bag or container and mix well. Seal the bag. Pro tip: Label and date the bag before placing in the freezer to ensure you remember what the contents are + you’ll know what date you should cook the soup by (3 months from the date you freeze!).
To Cook (From Frozen in the Instant Pot)
Ingredients to Add Before Cooking
- 1 cup vegetable broth (or water)
- 1/4teaspoon salt
- 2 tablespoons fresh lime juice
Cooking Instructions
- Remove soup from the freezer and run the container under warm water to loosen ingredients from the container.
- Next, place the frozen ingredients into the Instant Pot. You may have to break the frozen soup into a couple of pieces for it to fit in the IP.
- Add the vegetable broth and salt into the IP. Cover IP and turn the valve to seal. Then, set IP to manual > high > and turn the timer to 3 minutes. It will take around 10-15 minutes for your IP to build enough pressure to start counting down.
- Once the timer goes off, quick-release the IP by opening the vent and let the steam pour out. Open Instant Pot and mix. Use a fork to test both the sweet potato and carrot chunks. You want to make sure they are cooked all the way through. If things are cooked enough, simply cook for 1-2 more minutes on high.
- Use an immersion blender or blender to blend until smooth. At this point, feel free to add a little bit more vegetable broth to thin things out as needed.
- Finish things off with 2 tablespoons of fresh lime juice and blend one more time.
More Instant Pot Soup
- Instant Pot Hamburger Soup
- Instant Pot Vegetarian Chili
- Instant Pot Butternut Squash Soup
- Tuscan Turkey Soup
Instant Pot Sweet Potato Curry Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 large white onion chopped
- 4 cloves garlic chopped
- 2 large sweet potatoes peeled and diced (~5 cups)
- 4 large carrots chopped
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 15-oz. can full-fat coconut milk
- 1 cup vegetable broth or water*
- 1/4 teaspoon salt
- 2 tablespoons fresh lime juice
Optional toppings
- fresh cilantro
- minced red onion
- everything bagel seasoning or black sesame seeds
Instructions
- Turn on your Instant Pot's saute feature and add olive oil. When the olive oil is fragrant, add white onion and garlic. Saute for 4 minutes or until onions become translucent.
- Next, add the rest of the ingredients and mix.
- Turn off the saute feature, close Instant Pot, and turn the valve to seal. Set Instant Pot to manual > high > and turn the timer to 3 minutes. It will take around 10-15 minutes for your Instant Pot to build enough pressure to start counting down.
- Once the timer goes off, quick release the Instant Pot by opening the vent and let the steam pour out.
- Open Instant Pot and mix. Use a fork to test both the sweet potato and carrot chunks. You want to make sure they are cooked all the way through. The sweet potato cooks faster than carrots, so those will likely be more cooked than the carrots. If things aren't cooked enough, simply cook for 1-2 more minutes on high.
- Now it's time to blend! You can either use a Vitamix/high-speed food processor or an immersion blender. Blend until smooth. At this point, feel free to add a little bit more vegetable broth* to thin things out as needed.
- Finally, add 2 tablespoons of fesh lime juice and blend one more time.
- Serve immediately and top with fresh cilantro, minced red onion, and a sprinkle of everything bagel seasoning.
I made this for Thanksgiving dinner and it was absolutely delicious! It will definitely become a regular item in my rotation. Instead of red curry paste, I used 1 teaspoon of turmeric and 1 rounded teaspoon of cumin. The lime at the finish adds the extra spark. FIVE STARS FOR SURE! Thank you recipe creators!
Also added a couple shakes of chili flakes for heat.
I just made this, with a few minor changes, and I am absolutely going to make this again sometime!! In excited to have it for lunch again tomorrow, which isn’t common for me.
The things I changed:
1: I used 1.5tbsp of curry paste, because my stomach hurts if I eat spicy food…much to my displeasure.
2: I mashed the vegetables instead of blending them.
3: I added chicken.
This is like…the ultimate winter comfort soup.
Ah! Fantastic! Love the changes you made!
Mary, how did you add the chicken?
Great recipe. Tried it myself and was astounded on how great it tasted. Thank you for sharing.
Winter season is Soup season and this is an awesome add to my rotation. Past carrot soups I’ve tried have been woody, this approach might be just the trick!
Glad you loved this!
This is the most amazing sweet potato & carrot soup! Perfect for fall harvest from the garden. Thank you!
Glad you loved it Dr. Yeti!
This is by far the best carrot/sweet pot soup, it was even great without the coconut milk just increased broth. I love the freezer idea .
I loved this soup! A nice balance of sweet potato, carrot and curry. I suggest adding yogurt or sour cream as a topper to balance the spice (I’m a touch sensitive). I could eat this type of soup everday.
Didn’t have enough sweet potato so added can of pumpkin puree. Turned out fantastic. Really creamy. Thanks for the recipe.
So glad you loved it!