January – Curried Carrot Soup in the Electric Pressure Cooker

I couldn’t believe how flavorful, creamy, healthy, quick and easy this soup was to make in the electric pressure cooker. Mine isn’t an Instant Pot, which I know is all the rage. But it is very similar and works exactly the same way. You could, of course, make it on top of the stove. It will still be delicious and I will include directions for that as well.

This soup is dairy free, gluten free and vegetarian; qualifying it  it as vegan. The creaminess comes from coconut milk with additional richness and flavor from peanut butter. Curry paste and ginger add a touch of spice.

Curried Carrot Soup


(serves 4 generously, 6 not so much)

  • 8-10 large carrots, peeled and coarsely chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, peeled
  • 1 inch piece of fresh ginger, peeled and coarsely chopped
  • 1 14-ounce can of coconut milk
  • 1 1/2 cups of vegetarian broth or water
  • 1/4 cup of peanut butter
  • 1 Tablespoon Thai red curry paste
  • Salt to taste
  • Chopped cilantro for serving


  1. For the electric pressure cooker – add everything to the pot and set the timer for 15 minutes. When done, let it cool down naturally for 10-15 minutes. Then carefully release the pressure. When cool, blend until smooth. Taste and season with salt to taste. Top with cilantro for serving
  2. For the stovetop – saute the onions and garlic in coconut or other oil until soft. Add the carrots, coconut milk, broth, ginger, and curry paste. Simmer gently until the carrots are very soft. Add the peanut butter and stir to melt it. Cool before blending smooth. Top with cilantro.

Curried Carrot Soup

I am going to take this soup to Fiesta Friday #260 hosted by Angie, the co-hosts this week are:

 Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

8 thoughts on “January – Curried Carrot Soup in the Electric Pressure Cooker

  1. Soups are just right for our winter weather over this way. A great looking soup and I love the addition of the red Thai curry paste. You’ve got some serious yum going on in your Curried Carrot soup.

    • Thank you Ron, and there is a full serving of vegetables in a bowl. Soup is perfect in the colder weather. I think you have a much more serious cold going on than we do, it’s in the 60’s here in N CA. Unseasonable warm.

      • Liz, it’s colder here for sure but we’re experiencing an unusually warm winter with no snow on the ground. Enjoy those warm days.

  2. This sounds delicious Liz. I love the peanut butter and coconut milk additions to the soup. Carrot soup can be bland sometimes so this would be a nice change I think. . Cheers Sherry

    • Thank you Karen, the recipe is a winner and so easy! Peeling the carrots was the only real work.

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