I bring you a comforting vegan carrot harissa soup made effortlessly in the Instant Pot. It’s creamy, warming, and packed with smoky, spicy, and subtly sweet flavors—all thanks to a vibrant blend of carrots, harissa, tahini, and coconut milk.

Spicy Instant Pot Carrot Harissa Soup

Why I’ll Love This Recipe

I love how this soup feels indulgent yet nourishing. The Instant Pot simplifies the process, delivering a velvety texture without nonstop stirring. It’s rich with healthy fats, antioxidants, and vitamins, offering a perfect balance of smoky, sweet, and spicy flavors that hug me from the inside out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large red bell pepper
1 tablespoon olive oil (+ more for roasting the bell pepper)
1 large sweet onion, diced
1½ pounds carrots, scrubbed and roughly chopped
1 teaspoon kosher salt, divided
Freshly cracked black pepper, to taste
4 cloves garlic, roughly chopped
2-inch piece fresh ginger, grated or finely minced
1 teaspoon ground cumin
2 teaspoons smoked paprika
3 tablespoons harissa sauce
1 bay leaf
2¼ cups low-sodium vegetable broth
¼ cup high-quality tahini
1 can lite coconut milk (13.5 ounces)
1 tablespoon freshly squeezed lemon juice
Garnishes: chopped scallions and cilantro

Directions

Roast the bell pepper: Preheat the oven to 400°F. Lightly brush a sheet pan with olive oil and place the bell pepper on it. Roast for 20 minutes, flip, and roast another 20 minutes until charred in spots. Remove and cover with a bowl to steam for 15 minutes. Peel, deseed, and slice.
Sauté and build flavor: In the Instant Pot, heat olive oil on sauté mode. Add diced onion, garlic, and ginger with a pinch of salt. Cook until softened, then stir in cumin, smoked paprika, and harissa.
Add main ingredients: Add chopped carrots, bay leaf, roasted pepper, broth, and the rest of the salt and pepper. Lock the lid and pressure cook on high for 20 minutes.
Blend and finish: Release pressure manually. Remove the bay leaf. Blend until smooth using an immersion blender or regular blender. Stir in tahini, coconut milk, and lemon juice. Taste and adjust seasoning.
Serve: Garnish with scallions and cilantro before serving.

Servings And Timing

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour (including roasting and pressure cooking)
Total Time: 1 hour 20 minutes

Variations

I swap the red bell pepper for orange if I want extra sweetness.
If I’m craving more heat, I add another tablespoon of harissa or sprinkle in chili flakes.
For added texture and protein, I stir in cooked chickpeas or white beans after blending.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days.
To reheat, I warm it gently on the stovetop and thin with veggie broth if needed.
This soup freezes well. Once cooled, I portion it into freezer-safe containers for up to 3 months. I thaw it in the fridge overnight and reheat on the stove.

FAQs

1. How Spicy Is This Soup?

I find it has a gentle heat that’s well-balanced. I can reduce the harissa or add extra coconut milk if I prefer it milder.

2. Can I Make This Without An Instant Pot?

Yes, I can simmer everything on the stovetop until the carrots are soft, then blend and finish with tahini and coconut milk.

3. Is This Recipe Gluten-Free?

Yes, it’s naturally gluten-free as it contains only vegetables, spices, and plant-based ingredients.

4. Can I Use Store-Bought Harissa Paste?

Absolutely. I use any good-quality store-bought harissa and adjust the amount depending on the spice level I want.

5. Can I Make It Ahead Of Time?

Yes, this soup is perfect for making ahead. I think the flavor actually improves after sitting for a day.

Conclusion

I absolutely love how this spicy Instant Pot carrot harissa soup brings bold flavor with minimal effort. It’s creamy, nourishing, and cozy enough for a weeknight meal but special enough to serve to guests. Every bowl gives me the comfort of homemade soup with the ease of modern cooking.