Spicy Instant Pot Carrot Soup bursts with vibrant color, smooth texture, and just the right kick of heat, making it an unforgettable bowl of comfort food with a healthy twist. The natural sweetness of carrots meets a medley of aromatic spices and the cozy creaminess of coconut milk, all perfectly blended to satisfy your taste buds and warm you up from the inside out. With the Instant Pot, you’ll pull together a soup that’s both weeknight-friendly and impressive enough for guests—plus, it’s completely vegan and gluten-free!

Spicy Instant Pot Carrot Soup Recipe - Recipe Image

Ingredients You’ll Need

Gather these simple pantry staples and fresh produce—each one pulls its weight in terms of flavor, texture, or depth. Bright carrots, warm spices, and creamy coconut milk come together to form the nourishing base of Spicy Instant Pot Carrot Soup.

Olive oil: A splash of olive oil is perfect for gently softening the aromatics and layering in subtle richness.
Onion (1 medium, chopped): Onion brings a mild sweetness and savory foundation to the soup.
Garlic (3 cloves, minced): Fresh garlic delivers a deep, aromatic backbone with each spoonful.
Fresh ginger (1 tablespoon, grated): Ginger adds zest and a warm, tingly spice that livens up the carrots.
Carrots (1 1/2 pounds, peeled and chopped): The star ingredient provides a sweet flavor and beautiful orange hue.
Potato (1 medium, peeled and diced): Potato makes the soup extra creamy and satisfying without dairy.
Vegetable broth (4 cups): Vegetable broth helps tie together the flavors while keeping the soup vegan and light.
Ground cumin (1 teaspoon): Cumin’s earthy warmth gives the soup comforting depth.
Smoked paprika (1/2 teaspoon): Smoked paprika adds a subtle, smoky complexity that balances the sweetness.
Cayenne pepper (1/4 teaspoon, adjust to taste): If you love a kick, this is where it starts—feel free to dial it up or down!
Salt and pepper (to taste): Essential for seasoning and drawing out the best in every ingredient.
Coconut milk (1/2 cup): Coconut milk provides lush creaminess and a hint of tropical flair.
Lime juice (juice of 1 lime): A squeeze of lime brightens everything with a burst of freshness.
Fresh cilantro (chopped, for garnish): Sprinkle on top for a pop of color and herbal note just before serving.

How to Make Spicy Instant Pot Carrot Soup

Step 1: Sauté the Aromatics

Set your Instant Pot to sauté mode, add the olive oil, and once it’s shimmering, toss in the chopped onion. Cook for 2 to 3 minutes, stirring occasionally, until the onion turns soft and translucent. Stir in the garlic and ginger, letting them sizzle for another minute until the kitchen smells absolutely dreamy—this is where the soup starts building those bold layers of flavor!

Step 2: Add the Veggies and Spices

Add your chopped carrots and diced potato right into the pot along with vegetable broth, ground cumin, smoked paprika, cayenne pepper, plus a pinch of salt and black pepper. Give everything a good stir to make sure the veggies are coated in those gorgeous spices—this step is what sets Spicy Instant Pot Carrot Soup apart from any regular carrot soup.

Step 3: Pressure Cook

Cancel the sauté mode, secure the Instant Pot lid, and set it to high pressure for just 8 minutes. This is where the magic happens: all those flavors mingle, and the veggies soften up beautifully, ready for blending. Once the timer beeps, let the pot release pressure naturally for 5 minutes, then safely quick release any remaining pressure.

Step 4: Blend Until Creamy

Carefully remove the lid and use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, simply ladle the soup in batches into a regular blender—just be careful with the steam! You’ll notice the soup transform into a velvety, bright orange treat.

Step 5: Finish with Coconut Milk and Lime

Pour in the coconut milk and squeeze in the fresh lime juice, stirring gently to combine. Taste the soup and adjust the seasonings as needed—maybe a pinch more salt, or a touch more heat if you’re feeling adventurous. Ladle into bowls and finish with a sprinkle of chopped cilantro for a fresh, beautiful touch.

How to Serve Spicy Instant Pot Carrot Soup

Garnishes

Elevate each bowl of Spicy Instant Pot Carrot Soup with a swirl of coconut milk, a sprinkle of chopped fresh cilantro, or even a dusting of extra smoked paprika if you adore that aromatic zing. For a little crunch, toss on toasted pumpkin seeds or croutons. These finishing touches make every spoonful extra special.

Side Dishes

Pair this soup with warm, crusty bread—perfect for dipping and soaking up every drop—or keep things light with a simple green salad tossed in a tangy vinaigrette. Quick garlic naan, herbed flatbread, or even a rice pilaf on the side make this meal feel hearty and satisfying.

Creative Ways to Present

Turn Spicy Instant Pot Carrot Soup into a stunning starter by serving it in shot glasses for a party, or ladle it over a scoop of cooked quinoa for lunch. For gatherings, set up a toppings bar with lime wedges, coconut flakes, and various herbs so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

To store leftover Spicy Instant Pot Carrot Soup, let it cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to four days without losing any of its flavor or creamy texture—making it perfect for meal prep and busy weeknights!

Freezing

This soup is a dream for batch cooking. Pour cooled soup into freezer-safe containers or zip-top bags, leaving an inch or so for expansion. It can be frozen for up to three months, so you’ll always have a bowl of carrot-y comfort ready when you need it.

Reheating

Reheat individual portions of Spicy Instant Pot Carrot Soup on the stovetop over medium heat, stirring now and then until it’s steaming hot. If it’s thickened up in the fridge, add a splash of water or broth to bring it back to that silky-smooth consistency.

FAQs

Can I use baby carrots instead of whole carrots?

Absolutely! Baby carrots work just as well—just measure out 1 1/2 pounds and chop them into even pieces to ensure fast, even cooking in the Instant Pot.

Is this Spicy Instant Pot Carrot Soup very spicy?

The heat is mild to moderate, making it accessible to most palates, but you can adjust the cayenne pepper to your liking or even add a drizzle of hot sauce at the end for more fire!

Can I make this soup without coconut milk?

Yes, you can leave out the coconut milk if you prefer, but it adds a lovely creaminess. Try substituting with oat milk, almond milk, or even a splash of cashew cream for a similar texture.

What’s the best way to blend the soup if I don’t have an immersion blender?

Simply transfer the cooked soup in batches to a countertop blender. Just be sure to allow some steam to escape and blend gradually so you don’t end up with a mess!

How do I make this soup even more filling?

Stir in a handful of cooked lentils, quinoa, or chickpeas before serving, or add extra potato for a heartier version of this Spicy Instant Pot Carrot Soup.

Final Thoughts

I can’t wait for you to scoop up your first spoonful of Spicy Instant Pot Carrot Soup—the color, the warmth, and the balance of flavors make it such a cheerful addition to any table. Give it a try, experiment with the garnishes, and don’t be surprised if it becomes a requested favorite in your home!

Spicy Instant Pot Carrot Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 28 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Spicy Instant Pot Carrot Soup is a flavorful and comforting dish perfect for a cozy night in. With a hint of heat and a creamy texture, it’s a vegan and gluten-free soup that is sure to warm you up.

Ingredients

Scale

Vegetable Base:

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated

Soup Ingredients:

1 1/2 pounds carrots, peeled and chopped
1 medium potato, peeled and diced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste

1/2 cup coconut milk
Juice of 1 lime
Chopped fresh cilantro for garnish

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Instructions

Sauté Aromatics: Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and cook until softened. Stir in garlic and ginger until fragrant.
Cook Soup: Add carrots, potato, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Pressure cook on high for 8 minutes. Release pressure naturally for 5 minutes, then quick release.
Blend Soup: Use an immersion blender to blend the soup until smooth. Stir in coconut milk and lime juice. Adjust seasoning.
Serve: Ladle into bowls, garnish with cilantro, and serve warm.