Instant Pot Squash and Carrot Soup is elevated with fragrant ginger, garlic, and spices in this vegan dish. It will only take a few easy steps to make this soup taste like it’s been simmering all day.
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Every so often I make a really unexpectedly awesome dish. And, usually, since I didn’t expect the dish to be so great, it means I didn’t write down the recipe. This was that dish.
I made this completely amazing, flavor-punch-to-the-mouth, insanely good soup. And, in my usual fashion, I made it by adding a little of this and that into a pot until I got the flavor I like. Yes, this is the ideal way to cook. No, this is not the ideal way to blog.
What did I do when I ate this life-changing soup? Actually, I wrote down all the ingredients. If I couldn’t have measurements, I would at least have ingredients. I posted it on my stories on Instagram, took a screenshot, and I tried to make it again. And guess what? It worked (say it like the Target Lady)!
I hope you’re as excited as I am, folks, because this is THE BEST SOUP I HAVE EVER MADE. Okay, okay, bold statement. But honestly, I don’t think I’m fibbing. Really. This soup is outstanding! I don’t think one small bowl of anything has ever packed so much zing into each healthy bite as this soup right here.
Now that I’ve potentially overhyped this recipe, let me get to the facts. It’s vegan, gluten-free, top 8 free, and has no added sugar. It’s packed with lots of naturally healthy ingredients, like ginger, garlic, and turmeric (not to mention its namesake squash and carrots). There are only a few easy steps to make this (thank you, Instant Pot), and it’s filling enough to eat as a meal. Also, it tastes amazing. Did I mention that?
What are you waiting for? Try this soup before winter ends, and enjoy how cozy it makes you feel.
Instant Pot Squash and Carrot Soup
Squash and carrot soup is elevated with fragrant ginger, garlic, and spices in this vegan dish. It will only take a few easy steps in the Instant Pot to make this soup taste like it's been simmering all day.
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp ginger, peeled and minced
- 2 medium-large carrots, peeled and roughly chopped
- 1/2 large butternut squash, peeled and roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 15 oz can coconut milk
- optional: dried ground chipotle, cilantro leaves
Turn the Instant Pot onto saute mode. Heat the olive oil for a minute, and then add the garlic and ginger. Stir, and saute for 30 seconds - 1 minute until fragrant.
Add all remaining ingredients, 1/2 tsp salt, and 1 cup of water. Stir, seal the pot, and cook on high pressure for 9 minutes.
When the timer goes off, use manual pressure release.
Use an immersion blender to puree the soup. Add additional water, 1/4 cup at a time, until you get the desired consistency (I added about 3/4 cup additional water). Season with additional salt to taste. Garnish with a dash of ground chipotle and cilantro leaves, if desired.