Creamy Carrot Lentil Red Curry Soup (Instant Pot)
Servings: 4 people
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 1 medium onion chopped
- 4-6 carrots peeled and chopped
- 1/2 cup red lentils rinsed
- 2 tbsp red curry paste I used Thai Kitchen
- 2 tsp grated ginger
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tsp lime juice
- 1 tsp cayenne pepper optional
Garnish
- lime wedges
- fresh chopped cilantro
- crushed red pepper flakes
- reserved coconut milk for garnish
Instructions
- Set Instant Pot to saute setting and bring 2-3 tbsp of a mild oil to heat.
- Add onions and saute until transluscent.
- Add 1 tsp grated ginger and 2 tbsp red curry paste and cayenne pepper if desired.
- Stir and allow the flavors to blend for 1-2 minutes before adding the chopped and peeled carrots
- Saute carrots for 1-2 minutes until slightly softened and add rinsed red lentils, 1 can coconut milk and 2 cups of vegetable broth or water. Season with 1 ½ tsp salt.
- Close the lid and set on manual for 6 minutes with a slow release of 10 minutes.
- Carefully remove the lid and blend the soup using an immersion blender. Adjust salt to taste.
- Squeeze in the juice of about half a lime (add a little at a time until you reach your desired tartness)
- Serve, garnished with some fresh chopped cilantro
Notes
- Recipe yields about 4 servings for about 2-3 people. You may need to double the quantities for a family of 4.
- Feel free to reserve some of the coconut milk for garnish.