Go Back Email Link
+ servings

Instant Pot Curried Carrot Lentil Soup

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!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 200kcal


  • 2 cups dried red lentils
  • 400ml can coconut milk
  • 1 onion, rough chopped
  • 2 cups chopped carrots
  • 1 tbsp red curry paste
  • 1 tbsp 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 tsp cumin
  • ½ tsp garam masala
  • ¼ tsp pepper
  • ½ tsp turmeric
  • 1 tsp 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. 


Calories: 200kcal | Carbohydrates: 25g | Protein: 8g | Fat: 9g | Fiber: 6g | Sugar: 9g