Instant Pot Curried Carrot Lentil Soup is a great protein packed vegetarian option to fill your freezer with. Freeze this in individual portions for an easy grab and go meal!
This Instant Pot Curried Lentil Carrot Soup almost didn't make it to blog.
The ingredient list is a bit longer than I usually like to have. I try really hard to keep it under 10 ingredients.
I failed on that with this recipe - sorry! But, let me tell you, it is worth it.
I know this is bold, but this is now my favorite recipe on the blog. There I said it. MY FAVORITE.
The flavors are just a wicked 10/10 and the texture of blended lentils makes it a bit of a heartier soup... and packed with protein.. yay lentils.
Bonus points for this soup too because it is freezer friendly!
My soups get frozen in single serve portions for lunches in either mason jars (here's how), glasslock bowls, or using my souper cubes tray - which makes 1 cup blocks.
Now, the almonds. I recently had a butternut squash soup out at a restaurant and they garnished it with these sliced almonds. WOW.
They add a really great texture to pureed soup - kind of like adding crackers to soup. mmm mmm mmn delicious.
Instant Pot Curried Carrot Lentil Soup
- 2 cups dried red lentils
- 400ml can coconut milk
- 1 onion, rough chopped
- 2 cups chopped carrots
- 1 tablespoon red curry paste
- 1 tablespoon grated fresh ginger
- ½ cup chopped cilantro
- 398ml/140z can fire roasted diced tomatos
- 5 cups broth (veggie or chicken)
- 3 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon garam masala
- ¼ teaspoon pepper
- ½ teaspoon turmeric
- 1 teaspoon salt
- sliced almonds for garnish
- plain Greek Yogurt for garnish
- Place all of the ingredients into your Instant Pot Liner.
- Secure the lid, and seal your pot.
- Set the pot to 5 minutes, high pressure.
- After the pressure cycle is complete, allow the pot to naturally depressurize for 5 minutes, then quick release the remaining pressure.
- Using an immersion blender, blend the soup until desired thickness. If it is too thick, add water in ½ cup increments until desired consistency.
- For serving, add sliced almonds and a dollop of Greek yogurt. Both are optional but OMG such a great addition.
- Keep in the fridge up to 4 days, or freeze for up to 6 months. Do not freeze with the yogurt dollop on top.
So, there you have it, a vegetarian freezer friendly soup for your lunch prep dreams!
If you make this I want to see! Don’t forget to tag @mealplanaddict on Instagram so I can see!
Tried making this today. It was delicious but it took MUCH longer than 5 minutes pressure cooking - I ended up cooking it 3 times before it was cooked.
First - I set the pot to 10 minutes even though instructions said 5. Waited at least 30 minutes to open. However it was not cooked. Everything was piping hot but lentils had not even softened let alone cooked. Interesting thing is that on top of the soup I had put another pot with tur dal in it and that cooked perfectly so I know the pot reached pressure, etc.
I kept the tur dal on the table and put the soup back for another 5 minutes under pressure, and waited 20 minutes before opening.. Still the carrots were undercooked and lentils slightly soft, not cooked. I put it back for 10 minutes, again waited 20 minutes to depressurize before opening. Finally it was cooked - though carrots were not mushy as I'd expect after cooking for so long.
Any idea whether the salt slows it down? I had not put any salt in the tur dal.
Yes, the pressure time is only active pressure time. Just like an oven there is a pre heat time that is not included in cook time.
Made it on stove top tonight. Cooked all ingredients , except coconut milk, for 25 minutes. Food processor to cream. Then added coconut milk. Turned out great.