Instant Pot Curried Carrot Lentil Soup
Hearty, delicious vegan soup.
Servings: 4
Calories: 326kcal
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.