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!
Servings 6 servings
- 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