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Made this today! It really is ‘da bomb’ 😛
Super easy to make, rich, and tons of flavour! Definitely a winner
Sarah
This soup is the bomb diggity. You heard me: BOMB DIGGITY.
This carrot soup is as bomb diggity as they come. It’s also 5-ingredient easy, Instant Pot ready (<- affiliate link), vegan, supes clean, cozy, and easily freezable and share-able, all of which makes it an awesome addition to our Feeding a Broken Heart series.
The other day on Instagram, someone told me that she wanted to bring a recipe to her friend who is going through a hard time, but her friend needs a dairy free gluten free everything free recipe. I am happy to report that this carrot soup is quite easily dairy free, gluten free, and more. It is very friendly for a lot of people who might otherwise have a hard time with all the carbs and cheese that we are packing into this series, and guess what? CARROT SOUP DON’T NEED NO CHEEZ. It’s bomb diggity delicious.
I’ll stop now.
How To Make Our Carrot Soup:
True story of how I made this soup has nothing to do with anyone bringing me anything or me bringing anything to anyone. It’s an actual Tale of Laziness, which is how most of my favorite recipes get born.
A walk to the fridge for lunch turned into an unsuccessful hunt for leftovers, so I went into Fridge Scrounging Mode and found one basic thing: carrots! um, yay?
A quick scan around the pantry and I was able to locate an onion, some garlic, a can of coconut milk and a little curry paste, and suddenly my food brain came alive and everything turned straight up orange.
How can I make this carrot soup with as little effort as possible? said tired/lazy/sad Lindsay.
Instant Pot! (affiliate link) obvi. Where all good things go to be made great.
You don’t have to use an Instant Pot for this recipe – as you can see from that picture, it also looks lovely in a nice cast iron soup pot getting stirred around like the magically creamy vegan witch’s brew that it is.
But the thing about the Instant Pot is that you can come up with your plan for lunch at 12pm and have your clean and fancy lunch on the table by 12:45, AND still somehow still manage to find the time to read that super important article on Bored Panda about a desperately thirsty cobra that is given a water bottle by a zookeeper and you won’t believe what happens next. That is just the reality of the carrot soup life when you enlist the help of the Instant Pot.
This all feels like a repeat of a repeat, but THANK YOU for joining us in this series to honor the short and powerful life of our son Afton while bringing love to the people in your lives who are hurting. Thank you in a very big way.
I love scrolling through your posts on Instagram and it’s been really fun to feature some of your stories of food love on my IG account aaaaand on our FABH page.
If you want to dig a little bit, you can read more about Afton here, and you can check out the awesomeness that is generous food sharing on our FABH page right over heeeeere.
We’ll be doing this series for one more week!
And now you’re ready, right? Time to make bomb diggity carrot soup (which is VEGAN! CLEAN! VELVETY SMOOTH AND A LITTLE SPICY AND VERY AWESOME) by following this easy recipe. You are all over this.
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Spicy Instant Pot Carrot Soup
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
Curry-like spicy carrot soup made with 7 easy ingredients – in the Instant Pot if you want. Extremely smooth and velvety, and bonus: it’s super healthy.
Ingredients
- 8–10 large carrots, peeled and chopped coarsely
- 1 onion, chopped
- 3 cloves garlic, peeled
- 1 14-ounce can coconut milk
- 1 1/2 cups chicken or veggie broth
- 1/4 cup peanut butter
- 1 tablespoon red curry paste
- salt to taste
- cilantro and peanuts for topping
Instructions
- STOVETOP INSTRUCTIONS: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Run through the blender until smooth; season generously with salt, top with peanuts and cilantro.
- INSTANT POT INSTRUCTIONS(affiliate link): Place all ingredients in the Instant Pot and set for 15 minutes. When done, let everything cool for a few minutes, then run the mixture through the blender until smooth; season generously with salt, top with peanuts and cilantro.
Notes
Add more broth as needed to achieve the right silky-smooth consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Keywords: spicy carrot soup, healthy carrot soup, instant pot carrot soup
One More Thing!
This recipe is part of our collection of best healthy soups. Check it out!
I made this for a couple of friends that were coming over for lunch yesterday. We all loved it! They asked for the recipe and then my husband that got the left overs said I should make it again for the family. So simple an delicious!
This soup was AMAZING!! Used curry powder instead of paste and I really liked it!
Exceptional. I cut the peanut butter in half and doubled the red Thai paste. Also grated fresh ginger at the end for more heat. This one will join the monthly soup rotation.
Delicious! My husband devoured this and immediately went back for seconds.
Super easy and sooo delicious! Don’t skip the peanuts and cilantro on the top!
I substituted harissa for the curry paste, because that is what I had on hand. I added some plain, hummus, for creaminess. Delicious.
This is truly one of the best soups I’ve ever eaten. 10/10 would recommend. Curious about if you’re able to freeze this? If so, should you leave out the coconut milk until you’re ready to serve? Thanks!
This should freeze just fine with the coconut milk!
This was delicious!!!! I bloomed my spices and sautéed the onion in my instant pot before I pressure cooked it. I also used good quality red curry paste from an Indian grocery store. I didn’t serve with cilantro because I was out! Making a 2nd batch asap! Does this freeze well?
Yes, this should freeze great!
This soup is sooooo easy and sooooo good! Literal silky creamy sweet savory yumminess. I found I needed 2 Tbsp of red curry paste to get the red curry flavor to come through, plus I added the juice ~1 lime for some acid at the end. 10/10, will be making again!
If I had to use up baby carrots do you think 8-10 large carrots is about a pound?
Yep, we would guess the same!
Yum! I was looking for an easy meal and this fit the bill. I was pleasantly surprised by how good it was! It seemed too simple to be delicious but it is! And quite filling. Will definitely make again.
How would you convert this without using an Instant Pot (I don’t have one)
Hi, Carol! Our stovetop instructions for this recipe can be found in the notes section of the recipe card. Hope this helps!
Love this soup! It’s a tad too spicy for my little kids. All I do is switch out red curry for Thai massaman curry and they gobble it up. They won’t eat carrots, but will gladly eat this tasty soup.
When you forget you already have a bag of carrots from Costco and you buy another bag of carrots from Costco….you turn to Pinch of Yum to come through with a delicious recipe! It was so easy to prepare and tasty! Wonderful to eat on a chilly northern MN evening!
Loved it! Added a hit of sriracha right at the end for an extra kick—-so delicious! Thank you!
Hi just trying the recipe in my instant pot, I have 9 options, I am presuming it is pressure cooker option
That option is probably the right one!
Sensational! Loved the red curry/ peanut butter combo, super tasty.
I needed a carrot soup recipe to use up some carrots I had. Made this in the instant pot. I sauteed up the carrots, onions and garlic before adding all of the other ingredients. Incredible~~~one of my new faves for sure!
Delicious.. a squeeze of lime really helps this soup come alive! So good on a cold rainy day
Sensational! I used 2 cups of veggie broth in the instant pot & the consistency was perfect. Thank you!
I feel like I must be missing an ingredient, but I’ve triple checked, and I made it as written. I’m the only person in my family who would eat more than a first spoonful, and I would rate it 3/5 stars if it were just me. I’m terrible with spicy foods, but I thought this was very bland. And the texture was off-putting–almost like souffle (which I like, but the texture seemed wrong for a soup). I’m going to up the red curry paste and broth to see if I can salvage the flavor and texture for leftovers.
I make this soup ALL the time. My kids love it with a fresh loaf of bread. Some pro-tips:
1. I add sweet potato for an extra velvety texture.
2. An emersion blender makes this even quicker.
3. I top with peanuts, sriracha, cilantro, and fresh lime – yummmm!
Love these pro tips, Kari! Thanks so much for sharing!
This soup is delicious especially when you are craving something a little different for dinner. I was hesitant about the peanut butter but loved it! I think one could add more curry paste if you like it spicier but it was perfect as-is!
As-specified, this probably qualifies as Most Boring Soup ever. I doubled the curry paste, added about 3 tsp basil, and a liberal sprinkle of ghost peppers and now it’s beginning to have a little flavor.
Being allergic to peanuts, I used almond butter. No curry paste on hand, used curry powder and added a bit more liquid. Gooooood stuff!
So glad you enjoyed the soup, Catherine!