INSTANT POT CURRIED CARROT RED LENTIL SOUP

Instant Pot Curried Carrot Red Lentil Soup image

Love this souper - err, super - simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that's on the table in minutes.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1/2 medium onion (diced) (about 1 cup)
1 tablespoon grated peeled fresh ginger (about 1 pinky-size piece ginger)
1 tablespoon curry powder
2 cups baby carrots or about 4 medium carrots (peeled and diced large) (about 2 cups total)
4 cups low-sodium vegetable broth
3/4 cup dried split red lentils (rinsed well)
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
Fresh cilantro
Coconut milk
Smoked paprika
Cayenne pepper

Steps:

Saute onion for 5 minutes
Hit the "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.
The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to "venting" - a little at a time at first.
Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

Nutrition Facts : Calories 190 kcal, Sugar 5 g, Sodium 629 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 32 g, Fiber 14 g, Protein 11 g, ServingSize 1 serving