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Thai Carrot Ginger Soup

Thai carrot ginger soup with coconut milk and Sriracha
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Thai


  • instant pot


  • 7 carrots, medium
  • 1 yellow onion
  • 2 tbsp olive oil
  • 4 cloves garlic
  • 2" fresh ginger
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 1 tsp Sriracha
  • salt and pepper


  • Set your instant pot on saute and dice the onions. Cook on some olive oil for 3-4 minutes.
    Peel and chop the carrots and add to the onions. Roughly chop the garlic, peel and mince the ginger. Add it to the carrots. Pour vegetable broth in, add Sriracha and season with salt and pepper.
    Close the lid on instant pot and seal the vent. Cook on high pressure for 10 minutes then release pressure and blend with and immersion blender (or in your blender).
    Add the coconut milk in, mix well and serve.
Keyword carrot soup, carrots, coconut milk, curry soup, ginger, Thai Carrot Ginger Soup, thai carrot soup