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Thai Coconut Carrot Soup {Instant Pot}
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5 from 1 vote

Instant Pot Thai Coconut Carrot Soup

Instant Pot Thai Coconut Carrot Soup- Oh those warming Thai curry spices! Just the right amount of flavor without being overly spicy. This creamy comforting soup is a blend of healthy ingredients like carrots, sweet potatoes and coconut milk. Everything comes together in the Instant Pot (read easy clean up!) in about 30 minutes. { Vegan, Vegetarian}
Prep Time10 mins
Cook Time20 mins
Natural Pressure Release10 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: American, Thai
Servings: 6 servings
Calories: 125kcal


  • 1 Tbsp coconut oil or butter
  • 1 small yellow onion diced
  • 2 Tbsp red Thai curry paste (like Thai Kitchen brand)
  • 2 cloves garlic minced
  • 1 Tbsp minced fresh ginger
  • 4 cups low-sodium vegetable broth
  • 1 lb. carrots peeled and diced ( about 5-6 large carrots)
  • 1 sweet potato about ¾ lb. peeled and diced
  • 1 13.5 oz can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro and crème fraiche or sour cream, or coconut yogurt as garnish
  • Croutons, Pita Chips or Crunchy Chickpeas * for garnish


  • Select the Sauté function (medium heat)  on the Instant Pot and add coconut oil (or butter) to bottom of the pot. When melted, add onions and sauté until onions are translucent (about 3-5 mins.). Add curry paste, garlic and ginger and sauté for an additional 1 minute. Add vegetable broth, carrots and sweet potatoes.
  • Secure the lid on the Instant Pot and select the SOUP function  on the Instant Pot and set time to 20 minutes. After the completion of the cooking cycle do a NATURAL RELEASE for 10 minutes and then a QUICK RELEASE to remove any remaining steam.
  • Open Instant Pot and add Coconut Milk, stir to combine. Using an Immersion blender (stick blender) puree until smooth. Alternatively, you can puree soup in batches in a regular blender (allow soup to cool slightly before blending in a regular blender). Taste soup and add salt and pepper, to taste if needed.
  • Ladle into bowls and garnish with fresh cilantro, a swirl of crème fraiche (or sour cream, or coconut yogurt).


  • Chickpeas used for garnish are "Bombay Spice Crunchy Chickpeas" by Saffron Road ( available at Whole Foods and other retailers( check out Saffron Roads website to locate a store near you,  or you can buy them on Amazon ). ( I'm not affiliated with Saffron Road...I just LOVE these chickpeas! they also make a great snack).


Serving: 1g | Calories: 125kcal | Carbohydrates: 13.7g | Protein: 0.9g | Fat: 6.7g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.1g | Sodium: 241.6mg | Potassium: 154.3mg | Fiber: 2.4g | Sugar: 5.8g | Vitamin A: 7665IU | Vitamin C: 11.4mg | Calcium: 59mg | Iron: 0.6mg