Pressure Cooker Carrot Ginger Soup. Fully loaded with lots of fresh carrots and fresh ginger. The perfect comfort soup cooked in the Instant Pot Pressure Cooker. Even better, this makes the best healthy Instant Pot Freezer Meal that you have ever tried!
This pressure cooker carrot ginger soup nearly didn’t happen. In fact, it was the result of me doing a bad job at a set of healthy instant pot freezer meals that resulted in it.
You see I am new to freezer cooking and when you try something new it often takes a few attempts before you get it perfect.
You see if you have been following us on the blog this month you will know that February is dedicated to pressure cooker freezer meals. We wanted to show people how easy it is to meal prep with the help of the Instant Pot (or other pressure cooker) and one of the challenges we set ourselves was to bulk cook curries and then reheat when you wanted them.
We spent an hour or two in the kitchen testing and tweaking before we ended up with our Instant Pot Healthy Curry Freezer Meals and at the end of the first run, shock horror that I had Dominic peeling way too many carrots and ginger than what we needed.
It seems that I only needed small carrots for my curries and the ones I had bought were huge!
I looked at it for about a second before getting excited because this meant I could throw it into the Instant Pot and make a delicious batch of Pressure Cooker Carrot Ginger Soup!
Pressure Cooker Carrot Ginger Soup
Once you have peeled and diced your fresh carrot and ginger, making pressure cooker carrot ginger soup must be one of the easiest and most delicious soups of all time.
- You don’t need to add a cream to the soup, instead the carrot becomes the cream of your pressure cooker carrot ginger soup.
- You don’t need to add many extra seasonings either because ginger becomes the flavour or your pressure cooker carrot ginger soup.
- You can save on washing up by using your hand blender over the pressure cooker rather than using a heavy duty professional blender.
- You can choose how spicy or how mild you like your pressure cooker carrot ginger soup. This is because add more ginger and it is hotter add less and it is milder.
Making Pressure Cooker Carrot Ginger Soup Freezer Friendly
There really isn’t much to changing our pressure cooker carrot ginger soup into a freezer meal. It is just a case of how you want your freezer meal putting together.
Pressure Cooker Freezer Meal Choice #1 – you can freeze the raw ingredients and cook it later. Throw the ingredients that you would have put directly into the Instant Pot pressure cooker into your freezer bag instead. Then follow the recipe later.
Pressure Cooker Freezer Meal Choice #2 – you can cook it like we have and either eat a portion now or freeze it all once cooled down. The portion size this carrot ginger soup made was enough for lunch and then the same amount again for the freezer for a later date.
We prefer to do choice #2 because we can just reheat the carrot ginger soup whenever we want some warming soup and also grab some of our favourite precooked homemade bread rolls from the freezer too. Then add a little butter to the bread roll and you have a quick soup and bread supper.
Helpful Tools For Making Pressure Cooker Carrot Ginger Soup
The Instant Pot Pressure Cooker – Let’s start with the most famous pressure cooker from around the world. The Instant Pot just makes cooking soup freezer meals so much easier. We used the big 6 litre (6 quart if you’re American) and it made a lot of carrot ginger soup!
Hand Blender – It’s a must to have a hand blender when making soup in the Instant Pot. You can just quickly blend a soup without the need for endless washing up. Just a quick rinse and dry and my hand blender is back in the kitchen cupboard.
Zip Loc Bags – If you want to freeze your pressure cooker carrot ginger soup and bag it up for later then a good pack of Zip Loc Bags are perfect. After use you can rinse them and then save them for another freezer meal. We must have about 200 of them that are spread between current freezer meals and for general everyday cooking and storage. Then a good supply in the cupboard so that we can reach out when we need more of them.
Glass Bottom – If you don’t want to use Zip Loc Bags then the plan B is a glass bottom and plastic top container. You freeze it with the plastic top on and then reheat it with the lid off. You can then reheat in the Instant Pot or in the oven.
Food Processor – I have Dominic to do my peeling and dicing for me as he is very good and fast at it. But for the average home cook that doesn’t have a chef, then I would recommend a food processor. It makes it so much quicker and then prep work wont feel like torture.
If you click on the banner below you can access all our recommended Instant Pot accessories that you should invest in for your pressure cooker. Many of them suit any brand of pressure cooker:
- 1 Kilo Carrots
- 375 g Diced Butternut Squash
- 1 Tbsp Garlic
- 4 Tbsp Diced Ginger
- Salt & Pepper
- Peel and dice the carrots, garlic and ginger and place them into your pressure cooker.
- Add in any other peeled and diced root vegetables that you have, though this is optional.
- Season well with salt and pepper.
- Add in 2 cups of water and mix well.
- Place the lid on the pressure cooker, set the valve to sealing and cook for 8 minutes on manual pressure.
- Use QPR and using a hand blender, blend until smooth.
- Serve with warm buttery bread.
You can cut the prep time down by using a food processor or buying prepared carrots that don’t need dicing. I am sure I could start a ginger fight here over how much ginger you should add to your carrot ginger soup and what’s too hot and what’s too mild.
I like a LOT of ginger and added 4 heaped tablespoons of diced ginger. If you wanted a mild version or you’re feeding children, then 2 heaped tablespoons would be fine. Also remember we are pressure cooking, so you would use more ginger than you would in other gadgets as it strips flavour.
I had some spare butternut squash and added it to the recipe. If you have some spare root vegetables then do add them in. swede, turnip, butternut squash, sweet potatoes or onions made brilliant add ins to your carrot ginger soup. It doesn’t matter if your garlic and ginger are not thinly grated.
Because the soup is going to be blended until smooth anyway, so you don’t have to worry about big lumps of ginger or garlic. To reheat: Pour the contents from the bag into the Instant Pot and place the lid on and set the valve to sealing. Cook for 0 minutes on manual. Use quick pressure release and serve with your warm bread.
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