Ready for a soul-warming bowl of goodness? This Spicy Instant Pot Carrot Soup is the perfect cozy meal: creamy-smooth, gloriously orange, and loaded with layers of bold flavor thanks to coconut milk, red curry, a hint of peanut butter, and a gentle kick of spice that’ll wake up your tastebuds!
Why You’ll Love This Recipe
- Bold & Unexpected Flavor: The blend of red curry paste, coconut milk, and peanut butter gives this soup a uniquely irresistible taste that’s creamy, spicy, and ever-so-slightly nutty.
- Hands-Off Cooking: Let the Instant Pot do all the magic—just toss in your ingredients, set it, and come back to pureed perfection with minimal effort.
- Naturally Dairy-Free & Easily Vegan: Choose veggie broth instead of chicken, and this soup is 100% plant-based—everyone can enjoy a bowl!
- Meal-Prep Friendly: Spicy Instant Pot Carrot Soup reheats beautifully, making it perfect for lunches, make-ahead dinners, or even freezer meals.
Ingredients You’ll Need
The best thing about Spicy Instant Pot Carrot Soup? The ingredient list is delightfully short, but each item plays a huge role in building creamy texture and vibrant flavor. Here’s why you won’t want to skip a single one:
- Carrots: The starring ingredient—choose sweet, fresh carrots for that lovely color, natural sweetness, and silky finish.
- Onion: Adds depth and balances the sweetness of the carrots with a gentle savory note.
- Garlic: Three cloves provide an aromatic, punchy background that ties everything together.
- Coconut Milk: Creates a luscious, creamy texture with a subtle tropical note that mellows the spice.
- Chicken or Veggie Broth: The flavorful foundation of your soup—choose veggie broth for a fully plant-based version.
- Peanut Butter: A surprise twist! Peanut butter thickens the soup, adds body, and delivers that irresistible richness.
- Red Curry Paste: This is where the magic happens: bold, slightly spicy, and deeply aromatic.
- Salt: Essential for balancing all the flavors and making every ingredient sing.
- Cilantro and Peanuts (for topping): Add a pop of color, fresh flavor, and delightful crunch to every bowl.
Variations
One of the joys of Spicy Instant Pot Carrot Soup is how endlessly customizable it is. Whether you’re working with what’s on hand, adjusting for dietary needs, or tweaking to your own tastebuds, these twists make it easy to fall in love all over again.
- Swap the Nut Butter: Almond or cashew butter are fantastic peanut-free alternatives with a unique richness of their own.
- Boost the Heat: Stir in a pinch of cayenne, red pepper flakes, or even a seeded fresh chili if you like things fiery!
- Add More Veggies: Throw in a red bell pepper, a sweet potato, or even a handful of fresh spinach during blending for extra nutrition and color.
- Make It Creamier: After blending, swirl in a little extra coconut milk or a dollop of yogurt just before serving.
How to Make Spicy Instant Pot Carrot Soup
Step 1: Prep Your Vegetables
Peel your carrots and chop them coarsely—they don’t have to be perfect since the Instant Pot will soften them right up and a blender will finish the job. Slice the onion and peel your garlic cloves to get everything ready for quick assembly.
Step 2: Load the Instant Pot
Add the carrots, onion, garlic, coconut milk, broth, red curry paste, and a pinch of salt directly into the bowl of your Instant Pot. Give it a quick stir, making sure the curry paste isn’t just sitting in one spot.
Step 3: Cook Under Pressure
Secure the lid, set the vent to “sealing,” and cook on manual high pressure for 15 minutes. When the timer is up, let the pressure release naturally for a few minutes to avoid any hot splatters—this also lets the flavors meld beautifully.
Step 4: Blend and Finish
Open the lid, add the peanut butter, and use an immersion blender (or carefully transfer to a countertop blender) to puree the soup until velvety smooth. Taste, then season generously with salt—you’ll be amazed how the flavors pop! Ladle into bowls and finish with crunchy peanuts and fresh cilantro.
Pro Tips for Making Spicy Instant Pot Carrot Soup
- Choose Sweet, Fresh Carrots: The fresher and sweeter your carrots, the more vibrant and flavorful your soup will be—so don’t be afraid to sample one before cooking!
- Blend for Silky Perfection: For the smoothest texture, let the soup cool just a bit, then blend in batches if you don’t have an immersion blender—just be cautious with the steam.
- Adjust the Heat at the End: The spice level can vary by brand of curry paste, so taste your soup before serving; if you want more kick, add extra red curry or a dash of hot sauce after blending.
- Don’t Forget the Toppings: The finishing scatter of fresh cilantro and peanuts adds contrasting freshness and crunch, making every bite of Spicy Instant Pot Carrot Soup sing.
How to Serve Spicy Instant Pot Carrot Soup
Garnishes
A shower of chopped peanuts and fresh cilantro is classic, but you can also add a swirl of coconut milk, paper-thin slices of chili, or a squeeze of lime. These garnishes bring extra texture, color, and a zesty pop that makes every bowl feel special.
Side Dishes
This bold soup pairs especially well with warm, crusty bread (think baguette or sourdough), pillowy naan, or a scoop of fluffy rice. For a light lunch, serve it alongside a crunchy Asian slaw or a simple cucumber salad to balance the spice.
Creative Ways to Present
For an extra wow-factor, ladle Spicy Instant Pot Carrot Soup into shallow bowls and create spiral designs with a spoonful of coconut cream. Serve in espresso cups for vibrant party shooters, or even pour into mason jars for a portable lunch on the go!
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before sealing it in an airtight container—store in the refrigerator for up to 4 days. The flavors actually get even deeper and more complex as it sits overnight!
Freezing
Spicy Instant Pot Carrot Soup freezes beautifully! Portion into freezer-safe jars or containers, leaving a bit of space at the top, and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready for that next bowl of sunshine.
Reheating
Gently reheat soup on the stovetop over medium-low heat, stirring occasionally, or microwave individual servings. Add a splash of water or broth if the soup has thickened up—just don’t forget your favorite toppings!
FAQs
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Can I use baby carrots instead of whole carrots?
Absolutely! Baby carrots work in a pinch—just measure out the volume to match the larger carrots, and your Spicy Instant Pot Carrot Soup will have the same sweetness and gorgeous color.
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How spicy is this soup?
With 1 tablespoon of red curry paste, the soup is moderately spicy for most people, but you can easily adjust the spice level by using less curry paste or even adding extra for more heat!
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Can I make this Spicy Instant Pot Carrot Soup without an Instant Pot?
Definitely! The stovetop method is just as easy—saute your onions and garlic, simmer carrots with broth, coconut milk, and curry paste until tender, then blend and finish with peanut butter and salt.
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Is this soup suitable for meal-prepping or freezing?
Yes! This soup is a meal-prepper’s dream. It holds up well in the fridge for several days, and freezing is a great option for stocking your freezer with healthy, home-cooked lunches or dinners.
Final Thoughts
If you’re in the mood for something bold, comforting, and nourishing, give this Spicy Instant Pot Carrot Soup a try. I can’t wait for you to experience that creamy blend of sweet carrots and gentle heat—don’t forget those crunchy toppings! Enjoy every spoonful, and let this soup brighten your table all season long.
Print
Spicy Instant Pot Carrot Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Blending, Simmering
- Cuisine: Asian
- Diet: Vegetarian
Description
This Spicy Instant Pot Carrot Soup is a creamy and flavorful dish that’s perfect for a cozy night in. Packed with the goodness of carrots, coconut milk, and a hint of red curry paste, this soup is sure to warm you up from the inside out.
Ingredients
For the Soup:
- 8–10 large carrots, peeled and chopped coarsely
- 1 onion, chopped
- 3 cloves garlic, peeled
- 1 14–ounce can coconut milk
- 1 1/2 cups chicken or veggie broth
- 1/4 cup peanut butter
- 1 tablespoon red curry paste
- salt to taste
For Topping:
- cilantro
- peanuts
Instructions
- Stovetop Instructions: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Run through the blender until smooth; season generously with salt, top with peanuts and cilantro.
- Instant Pot Instructions: Place all ingredients in the Instant Pot and set for 15 minutes. When done, let everything cool for a few minutes, then run the mixture through the blender until smooth; season generously with salt, top with peanuts and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
