This curried carrot lentil soup is a hearty and delicious meal. I’ve tried making this on the stovetop many times, but was always frustrated how the carrots and the lentils never seemed to cook at the same time. Plus, I had to tend to it so much. This Instant Pot version ensures that the carrots and the lentils are both cooked with less fiddling.
The prep for this recipe involves slicing carrots, mincing garlic, and slicing shallots.
Once you’ve got your ingredients ready, set the Instant Pot to saute. Add the oil and let it heat, then start sauteing the shallots. Be sure to stir constantly or they will burn. After two minutes, add the garlic and ginger and saute for two more minutes, stirring. Then saute the carrots and salt for another two minutes.
Shallots 
Garlic and ginger 
Carrots
Next you’ll add half a cup of broth to the pot and deglaze the bottom of the pot, scraping off any burnt bits. Then add the rest of the broth, the coconut milk, and the coconut aminos. Allow the liquid to heat through until bubbly, then add the lentils and the curry powder. Stir.
Close and seal the instant pot and set to high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, and then release it fully.
Instant Pot Curried Carrot Lentil Soup
Equipment
- Instant Pot (3qt)
Ingredients
- 1 shallot thinly sliced
- 5 garlic cloves minced
- 1 Tbsp minced ginger
- 8 oz carrots thinly sliced
- 1 Tbsp canola oil
- 1 cup red lentils rinsed and drained
- 13.5 oz light coconut milk 1 can
- 4 cups broth vegetable for vegan, otherwise use chicken
- 2 Tbsp coconut aminos
- 1 Tbsp curry powder
- 1 pinch sea salt
Instructions
- Set the instant pot to saute.
- Once hot, add canola oil and wait for it to heat through. Saute the shallots for 2-3 minutes until softened. Stir constantly to avoid burning them.
- Add garlic and ginger and saute for 2 minutes, stirring.
- Add carrots and salt and sautee for 2 minutes, stirring.
- Add ½ cup chicken broth and deglaze the bottom of the pot, scraping up any burnt bits.
- Add remaining chicken broth, coconut milk, coconut aminos
- Allow to heat through until bubbling, about 5 minutes.
- Add lentils and curry powder and stir.
- Close and seal the Instant Pot and set to high pressure for 15 minutes.
- After cooking completes, allow the pot to release naturally for 10 minutes and then release fully.
This recipe was inspired by Minimalist Baker and Kitchen Treaty.