Instant Pot Carrot Curry Soup is a flavorful and delicious soup. Top with chopped peanuts, toasted coconut, cilantro, and a squeeze of lime for the perfect bite.
One of the times when the language barrier is very apparent is when I am ordering from a menu. I know quite a few German food words, but sometimes when the server puts a plate in front of me, I am surprised by what it is. I usually just laugh and try something new.
A few weeks ago, Wes and I were out to lunch and I ordered carrot ginger soup. The soup looked smooth and tasted great, but as I used my spoon to pull from the bottom of the soup crock, I noticed something hard sitting on the bottom. I couldn’t immediately tell what it was, and after some investigation, I realized it was a shrimp.
One very large shrimp.
I thought that it might be an accident. It’s a weird thing to put in carrot soup, and even weirder for it to be one really big shrimp. I asked the server if I could see the menu again and sure enough, I completely missed the word shrimp. Thank goodness I don’t have a shellfish allergy. It’s little things like this that keep life interesting here in Germany.
I love carrot soup and always have way too many in my veggie drawer. I saw this recipe from Joy the Baker and knew that I needed to make it. Curry is one of my favorite things and this soup is delicious. Don’t skip the toppings. I think that is what makes this all come together and I like it to have a little crunch and texture. Joy made hers on the stove, but I threw it in the Instant Pot. You can make it either way and it will be delicious. I used one of my Top 5 favorite kitchen tools – my immersion blender so it was really one pot with very little cleanup.
Instant Pot Carrot Curry Soup
- 2 Tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon grated ginger
- 2 Tablespoons red curry paste
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander seed
- 2 teaspoons salt
- 1 teaspoon pepper
- 5 cups peeled and chopped carrot
- 3 1/2 cups broth (chicken or vegetable)
- 1 can coconut milk
To serve:
- Toasted coconut
- Chopped peanuts
- Lime wedges
- Chopped cilantro
Heat Instant Pot to sauté. Add onion, garlic, and ginger and cook until they begin to soften about 3 minutes. Make sure to stir frequently to not burn the garlic.
Add the curry paste, curry powder, cumin, coriander, salt, and pepper.
Continue to cook for another minute.
Add the carrots and stir to combine.
Pour in stock.
Cook using SOUP setting for 20 minutes.
Let pressure release naturally. (I was in a hurry, so I let it out myself.)
Add coconut milk.
Use a stick blender to puree until smooth. Check for seasoning and add salt and pepper as needed.
Ladle into bowls and garnish with toasted coconut, chopped peanuts, a squeeze of lime, and chopped cilantro.

Instant Pot Carrot Curry Soup
Instant Pot Carrot Curry Soup is a flavorful and delicious soup. Top with chopped peanuts, toasted coconut, cilantro, and a squeeze of lime for the perfect bite.
Ingredients
- 2 Tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon grated ginger
- 2 Tablespoons red curry paste
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander seed
- 2 teaspoons salt
- 1 teaspoon pepper
- 5 cups peeled and chopped carrot
- 3 1/2 cups broth (chicken or vegetable)
- 1 can coconut milk
To serve:
- Toasted coconut
- Chopped peanuts
- Lime wedges
- Chopped cilantro
Instructions
Heat Instant Pot to sauté. Add onion, garlic, and ginger and cook until they begin to soften, about 3 minutes. Make sure to stir frequently to not burn the garlic.
Add the curry paste, curry powder, cumin, coriander, salt, and pepper. Continue to cook for another minute.
Add the carrots and stir to combine. Pour in stock.
Cook using SOUP setting for 20 minutes.
Let pressure release naturally.
Add coconut milk. Use a stick blender to puree until smooth. Check for seasoning and add salt and pepper as needed.
Ladle into bowls and garnish with toasted coconut, chopped peanuts, a squeeze of lime, and chopped cilantro.
Notes
Adapted from Joy the Baker.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 265Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 862mgCarbohydrates: 23gFiber: 5gSugar: 10gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only.
Helpful Tips on Instant Pot Carrot Curry Soup:
- Adapted from Joy the Baker.
- This can be made on the stove without an Instant Pot. Put in a pot and simmer until the carrots are soft enough to blend. Everything else is the same.
- If you do not have an immersion or stick blender, transfer to a blender and puree in batches.
- Red curry paste can be found in the international aisle of the grocery store.
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Creamy Chicken Tortilla Soup with Step by Step Instructions | Baked Bree
Saturday 17th of October 2020
[…] Instant Pot Carrot Curry Soup […]
Divina
Saturday 27th of April 2019
This is way better than the carrot ginger coconut soup found in a big health food store. ; ) It is AMAZING! I used virgin coconut oil instead of olive oil, and I used yellow curry paste and less pepper. Funny enough, I had no broth so I used water. Because I used a pink Himalayan salt that is pretty strong, it turned out perfectly. Full, lovely flavor. This is my favorite soup ever. Thanks so much. I will be looking at more of your recipes!
bakedbree
Monday 29th of April 2019
I am so glad that you liked it so much!
Friday Faves – foodiecrush – AGENCY SMALL
Sunday 18th of March 2018
[…] This soup will be the next thing I make in my Instant Pot. […]
Sabrina
Friday 2nd of March 2018
thank you for this, very different flavors from my typical winter weather soups, a nice change, especially with warmer weather
bakedbree
Tuesday 6th of March 2018
I agree! It's a nice change from the heavy winter soups. Yet still hearty.
Barbara Schieving
Monday 26th of February 2018
Such a gorgeous soup. I'll have to give this one a try.
bakedbree
Monday 26th of February 2018
Thank you! It's because of you and your cookbook that I love the IP so much!