The other special ingredient is coconut milk. Season to taste, adding a pinch of salt or black pepper, if desired. Carrots are somewhat sweet, but when you roast them in the oven, it brings out the natural sweetness which takes the ordinary carrot soup to the next level. 1.5 – 1.75 pounds carrots, washed well and unpeeled*, see notes above; 3 tablespoon olive oil, divided; 2 teaspoons kosher salt, plus more to taste, divided; freshly cracked black pepper to taste; 2 small onions, finely diced to yield 2 cups; 4 – 5 stalks celery, finely diced to yield a heaping cup; a small knob ginger, peeled, and minced to yield 2 tablespoons Delicious Creamy Carrot Soup with ginger & coconut milk made in the instant pot in just 30 minutes. Ingredients.
It adds a wonderfully rich texture and flavor to the soup. Add in the vegetable broth and coconut milk and reduce heat to a simmer until carrots are soft, about 20 minutes.
Cook, stirring occasionally, for 10 minutes. Stir in the garlic cloves, curry paste, coriander, cumin, and red pepper flakes to skillet. This dump-and-go recipe for Instant Pot Carrot Soup is so easy & makes the most comforting soup! Using coconut milk is another alternative of cream, if you are trying to avoid dairy.