1-Preparation: Ready to get cooking? Making Vegan Carrot Ginger Soup is super simple, whether you use a pressure cooker or the stovetop. I’ll walk you through both methods so you can pick what works best for your kitchen setup. Start by prepping your ingredients to keep things moving smoothly that means dicing the onion, mincing the garlic, grating the ginger, and chopping the carrots.

2-Pressure Cooker Method: Heat the 1.5 tablespoons of grapeseed oil using the sauté function on your pressure cooker. Add the diced onion and cook until it’s translucent, about 2-3 minutes, then toss in the minced garlic and grated ginger, and sauté for 1-2 minutes. Stir in the dried thyme, ground coriander, and crushed red pepper if you’re using it, and let that cook for 30-60 seconds.

3-Pressure Cooker Method: Next, add the 4 cups of vegetable broth, chopped carrots, 2 bay leaves, sea salt, and fresh cracked pepper. Close the lid, seal it, and pressure cook on high for 6 minutes. Let it naturally release for 2-3 minutes, then carefully vent the rest. Remove the bay leaves, stir in the 1 cup of coconut milk and 1-2 tablespoons of lime juice, and blend until smooth with an immersion blender or regular blender. If it’s too thick, add more broth to get it just right.

4-Stovetop Method: Heat the oil in a large pot over medium heat and sauté the diced onion for 4-5 minutes until softened. Add the minced garlic and grated ginger, and cook for 1-2 minutes. Then, stir in the chopped carrots, dried thyme, ground coriander, and crushed red pepper if desired, and sauté for 3-5 minutes.

5-Stovetop Method: Pour in the vegetable broth, add the bay leaves, sea salt, and fresh cracked pepper, then bring everything to a boil. Reduce to a simmer and cook uncovered for 20-30 minutes until the carrots are tender. Remove the bay leaves, mix in the coconut milk and lime juice, and blend until creamy. Adjust the seasoning as needed for your taste.