Instant Pot Mini - Healthy Carrot Soup

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recipe by Heather Schlueter

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

The coconut milk adds just the right amount of creaminess to this light and healthy plant-based soup. An immersion blender makes pureeing this soup easy, but a stand blender can be used as well. This soup can be served hot or cold.

Inspired by:

recipe updated Feb 5, 2020


  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Onion icon
    ½ (about 70 g)
  • Carrot icon
    8 (about 400 g)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Bread icon
    as needed
  • Olive oil icon
    Olive oil
    as needed
  • Coconut milk icon
    Coconut milk
    425.62 g (about 425 ⅔)
  • Vegetable broth icon
    Vegetable broth
    2 cups (about 441.98 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Salt icon
    1 tsp (about 6 g)
  • Coconut cream icon
    Coconut cream
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add olive oil, garlic clove and onion to the inner pot
  3. Sauté until softened
  4. Stir carrot, coconut milk, vegetable broth, black pepper and salt into the soup
  5. Close and lock the lid and turn the steam release handle to Sealing
  6. Pressure cook - Manual, High, 8 min
  7. Release pressure -
  8. Stir
  9. Blend with stick blender until smooth
  10. Serve with coconut cream, fresh parsley and bread
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