Instant Pot Curried Carrot Red Lentil Soup Recipes
INSTANT POT CURRIED CARROT RED LENTIL SOUP
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
Categories Main Course
Time 35m
Number Of Ingredients 13
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
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