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–+ servings
Side view of Carrot Soup in Lion Head Bowl
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Creamy Carrot Soup with Leeks and Ginger

Creamy Carrot Soup with leeks and ginger is a velvety soup that is incredibly healthy, perfect in every season, but most especially for spring feasts. Smokey, slightly sweet with a zip of fresh lemon flavor, this soup cooks in 10 minutes in an Instant Pot or in 15 minutes on the stovetop.
Prep Time5 minutes
Cook Time10 minutes
Additional Time10 minutes
Total Time25 minutes
Servings: 6 servings
Calories: 91kcal
Author: Stephanie Wilson

Ingredients

  • 2 lbs carrots peeled and cut into 2-inch pieces (about 8 carrots)
  • 1 leek white and light green parts halved and sliced
  • 2 cloves garlic minced
  • 1½ teaspoon ginger grated 1/2 teaspoon ground ginger
  • 2 cups water
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 2 tablespoons butter
  • 1 teaspoon lemon juice
  • fresh parsley for serving

Instructions

  • Add the carrots, chopped leeks, garlic, ginger, water, sea salt, cumin, and paprika into the pressure cooker insert. Stir to combine, set the lid in place, and turn the vent to the sealing position.
  • Pressure cook on high for 10 minutes. When finished cooking, naturally release the pressure.
  • Transfer the soup into a blender. You can use an immersion blender, but the results are not as creamy. Add the butter and lemon juice into the blender with the soup. Blend until completely smooth and season with salt and pepper to taste. If you want the soup a bit creamier, add another tablespoon of butter.
  • If you need to thin the soup, add additional water, vegetable broth, or up to 1 cup of coconut milk. I like the consistency without thinning the soup. Ladle into bowls, garnish, and serve.

Notes

Ideas for Garnish:

  • Chopped fresh parsley
  • Red pepper flakes
  • Swirls of heavy cream or coconut milk

Making the Soup on the Stove Top:

To make this soup on the stovetop, saute the leeks and carrots in 1 tablespoon of neutral oil until they are soft. Then add the garlic and ginger; saute for 30 seconds, or until fragrant.
You will need 6 cups of liquid. You can stir in 4 cups of vegetable broth and 2 cups of water, or 6 cups of water. Add the sea salt, cumin, and paprika.
Bring the soup to a boil, and then reduce to maintain a simmer. Cook for 15 minutes or until the carrots are fork-tender. Carefully transfer the soup, butter, and lemon juice to a blender and blend until smooth.

Nutrition

Serving: 1g | Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 475mg | Fiber: 5g | Sugar: 5g