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Thai Ginger Carrot Soup in a Pressure Cooker

By Richa

4.30 from 10 votes

on Mar 28, 2023, Updated Apr 12, 2023

This Thai ginger carrot soup is super comforting, healthy & ready in 30 minutes if you use a pressure cooker or Instant Pot. The flavors are bold, the texture is creamy, the recipe healthy and it becomes a complete meal if you top it with some noodles!

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Looking for more carrot recipes? Try my Honey Ginger Roasted Carrots with Carrot Greens Chimichurri or Vegetarian Gyoza Potstickers with Carrot and Paneer!

I apologize if its not soup season in your part of the world, but we can have something called ‘Bangalore weather’ at the drop of a hat. Which basically means that it’s pleasant enough to pass as sweater weather, and in my case that also means soup weather. And when the temperatures dip, you’ll definitely find me making this utterly delicious Thai ginger carrot soup. All it takes is 30 minutes to put together, and it is the most satisfying thing in the world right now.

I made this Thai ginger carrot soup in the pressure cooker or my Instant Pot and it was ready in 15 minutes. Which makes cooking this super fast. And if you have an immersion blender, this carrot soup also becomes one pot, because you can just blend everything in the pot.

Ingredients You’ll need for Thai Ginger Carrot Soup

The best thing about this recipe is that it requires just a handful of ingredients, most of which you’ll mostly already have at home. Here’s everything you need to make this delicious Thai ginger carrot soup: 

• Thai red curry paste: The hero ingredient of this recipe, and gives the soup that authentic Thai flavour. I have used a ready-made Thai red curry paste here. This paste is easily available in both grocery stores and online.  
• Ginger: Cleaned, peeled and roughly chopped. The ginger really complements carrot
• Onion: For balance
• Carrots: Peeled and roughly diced. I would recommend using firm, orange carrots that are readily available all-year round. They deliver the best colour and texture to the soup. 
• Water: To balance the consistency of the soup. You can even replace water with a broth, but I personally prefer water for this recipe.  
• Peanut Butter: I know this is an unexpected ingredient, but peanut butter really takes the flavours of this soup several notches higher. It makes the soup creamier and delivers such a nutty and earthy flavour that alleviates the whole dish. 
• Noodles: Any noodles to make this a meal – I used vermicelli noodles 
• Peanuts: Roasted and coarsely crushed to be used as a garnish. Adds a lovely layer of texture and flavour.  
• Lime juice: For a dash for freshness. 
• Oil: Any neutral oil such as peanut, canola or sunflower will work for this recipe. 

How to make Thai ginger carrot soup

1. Heat oil and add the red thai curry paste, ginger and onions and saute for a few minutes.

2. Add the carrots, water (or broth) and salt.

3. Mix to combine.

4. Bring the pressure cooker to high pressure and cook for three whistles. Turn it off, and let the steam release naturally.

5. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar.

6. Top with your favourite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.

Richa’s top tips to make the best Thai ginger carrot soup

• This recipe just uses carrots, but you can add other veggies such as cauliflower or potato/sweet potatoes as well. The taste might change a little bit, but it will still be delicious. Plus it’s a great way to sneak in more veggies into your meals. 
• Make sure to cut the carrots into even-sized pieces to help them cook evenly and prevent under or overcooked bits. This will ensure that your soup blends evenly, and has a nice creamy texture.
• I have used a hand immersion blender to blend the soup. This does not give the creamiest result. But I like my soup to have a little more texture, so I prefer mine this way. If you want a more creamy result, you can blend yours in a mixer. However, make sure to allow the mixture to cool completely before blending it in a mixer grinder.  

This is one of those recipes that gives me the warm, fuzzy feels. You get yourself some in a mug if you want to warm your hands while you sip on it (yessss that feels sooo good), or pour yourself a ladleful in a bowl, and top it up with some noodles or rice + crushed peanuts + chopped cilantro + big squirt of lime juice, and you have a meal that’s suddenly phenomenal and comforting at the same time.

Are you getting the feels too?

Also, before I go, I have to mention this. Denver’s reaction when I told him there was carrot soup –> 🤢🤢🤢 and Denver’s reaction after he tasted this Thai carrot soup –> 👌👍🙌👏👅 so this carrot soup is vegan, healthy, spicy and husband approved.

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4.30 from 10 votes

Thai Ginger Carrot Soup

By: Richa

This Thai ginger carrot soup is pure comfort food and is ready in under thirty minutes if you make it in a pressure cooker. The flavors are bold, the texture is creamy, the recipe healthy and it becomes a complete meal if you top it with some noodles!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6 Portions

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Ingredients 

1x2x3x

• ▢ 1 teaspoon Oil
• ▢ 3 tablespoons Thai red curry paste
• ▢ 1 inch Ginger, peeled and roughly chopped
• ▢ 1 small Onion, roughly diced
• ▢ 5 large Carrots, peeled and roughly diced (large)/ use 7-8 if the carrots are small
• ▢ 2 cups Water or Vegetable Broth, I prefer water
• ▢ 1 teaspoon Salt
• ▢ 2 tablespoons Peanut Butter
• ▢ Noodles
• ▢ Roasted peanuts and lime juice for topping

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Instructions 

• Traditional Pressure Cooker: Heat oil and add the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Bring the pressure cooker to high pressure and cook for three whistles. Turn it off, and let the steam release naturally. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.
• Instant Pot: Turn the Instant Pot on on saute mode. Heat oil. Saute the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Put the lid on and turn the valve to sealing. Set on high pressure for 12 minutes, and then do a quick release. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.
• Stove top: Heat oil in a pot and add the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Bring it to a boil and then simmer till the carrots are cooked through and soft – approx 15 to 20 minutes. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.

Nutrition

Calories: 93kcal, Carbohydrates: 13g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 293mg, Potassium: 387mg, Fiber: 4g, Sugar: 6g, Vitamin A: 17772IU, Vitamin C: 8mg, Calcium: 49mg, Iron: 1mg

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