Description
This comforting and nutritious soup features carrots, lentils, and a hint of curry, all blended together for a creamy texture.
Ingredients
Scale
- 1 pound carrots, rinsed and patted dry, and cut into large chunks (about 6 medium carrots)
- 1 medium onion, diced
- 1 cup red lentils, rinsed
- 1 1-inch piece of fresh ginger, skin removed and minced
- 1 teaspoon curry powder
- 4 cups reduced-sodium vegetable broth
- 1/2 cup full-fat canned coconut milk
- 1 lemon, juiced
Instructions
- Combine the carrots, onion, lentils, ginger, curry powder, and broth in the base of a 6-quart Instant Pot pressure cooker. (Stovetop directions: see the notes).
- Lock on the lid and set the time to 6 minutes at high pressure.
- When the soup is done cooking, let the pressure come down naturally for about 10 minutes.
- Then, carefully remove the lid and stir in the coconut milk and lemon juice.
- Use a hand-immersion blender to blend the soup until smooth.
- Serve the soup hot.
Notes
- For stovetop directions, place ingredients in a large pot and simmer for about 30 minutes, or until lentils and carrots are tender, then blend.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: soup
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg