Hey you. If you think carrot soup is bland, you haven’t tried this one. This spicy instant pot carrot soup is smooth, warming, and just the right amount of spicy. The best part? You only need one pot and less than 30 minutes to make it.
And because of my little trick (which I’ll tell you about below), you’ll get a deep, rich flavor without roasting the carrots first.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Instant Pot
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Blender (or an immersion blender)
- Ladle
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: About $5 for the whole pot
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per serving: 120
- Cook method: Instant Pot
- Season: Perfect for Fall and Winter
- Courses: Soup, Main Course
- Cuisine: International
- Diets: VeganDiet, VegetarianDiet, DairyFreeDiet, GlutenFreeDiet
How to Make Spicy Instant Pot Carrot Soup
Now I am going to tell you what ingredients you need to make this soup and how to make it.
Ingredients You Need
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 pound carrots, peeled and chopped
- 3 cups vegetable broth
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup coconut milk (optional, for creaminess)
- 1 tablespoon lemon juice
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative Option |
|---|---|
| Olive oil | Butter or coconut oil |
| Curry powder | Garam masala or turmeric |
| Cayenne pepper | Red pepper flakes or hot sauce |
| Vegetable broth | Chicken broth or water |
| Coconut milk | Heavy cream or almond milk |
| Lemon juice | Apple cider vinegar or lime juice |
Instructions
- Set your Instant Pot to sauté mode and add the olive oil.
- Once hot, add the onions and cook for about 2 minutes until soft.
- Add the garlic, ginger, curry powder, cumin, smoked paprika, and cayenne pepper. Stir for 30 seconds to wake up the flavors.
- Toss in the chopped carrots, vegetable broth, salt, and black pepper. Give it a good stir.
- Cancel sauté mode. Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
- Once done, do a quick release by carefully turning the valve to venting.
- Open the lid and use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches.
- Stir in the coconut milk (if using) and lemon juice. Taste and adjust seasoning if needed.
- Serve hot, with a drizzle of coconut milk or a sprinkle of fresh herbs.
Helpful Tips
- For a deeper flavor, sauté the carrots for a few minutes before adding the broth.
- No immersion blender? Use a regular blender but let the soup cool slightly before blending.
- Make it milder by reducing the cayenne or leaving it out.
- Add protein by mixing in cooked lentils or chickpeas before blending.
- Thin it out by adding more broth if it gets too thick.
What to Serve with Spicy Instant Pot Carrot Soup
This soup is perfect on its own, but here are some great pairings:
- Crusty bread for dipping
- Grilled cheese sandwich for a comforting meal
- Roasted chickpeas for a crunchy topping
- Toasted pumpkin seeds for extra texture
How Do You Serve the Recipe?
Serve this soup in bowls with a swirl of coconut milk, a sprinkle of chili flakes, or fresh cilantro. A squeeze of lemon makes the flavors pop even more.
Where Do You Serve This Recipe the Most?
This soup is great for:
- Cozy dinners at home
- Cold winter nights
- Holiday gatherings as a starter
- Meal prep because it reheats beautifully
Storage
Short-Term Storage (Room Temperature)
- Keep leftovers in the Instant Pot with the lid on for up to 2 hours before refrigerating.
Refrigeration
- Store in an airtight container in the fridge for up to 5 days.
- Reheat on the stove or in the microwave, adding a splash of broth if it gets too thick.
Freezing
- Let the soup cool completely before transferring it to freezer-safe containers.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this soup without an Instant Pot?
Yes, you can make it on the stove. Sauté the aromatics, add the carrots and broth, and simmer for 25 minutes before blending.
How do I make this soup less spicy?
Reduce or omit the cayenne pepper. You can also add extra coconut milk to mellow out the heat.
Can I use frozen carrots?
Yes, but the soup might be a bit thinner. Use slightly less broth to keep it creamy.
Is this soup good for meal prep?
Absolutely. It stores well in the fridge and freezer, making it a great make-ahead meal.
Can I add other vegetables?
Yes. Sweet potatoes, butternut squash, or bell peppers would work well in this soup.
