This carrot lentil soup is gluten-free, dairy-free, and chock-full of veggies and plant protein! The texture of this vegetarian soup is creamy while the taste is rich yet balanced. Enjoy with avocado, cilantro, and sesame seeds on top, or pour it over rice to make a curry-like meal.

You can make this instant pot soup within 15 minutes, easy peasy! A perfect, comforting, and simple vegetarian soup recipe for spring or fall.

What You'll Need To Make Instant Pot Carrot Lentil Soup

• Immersion Blender or Stand-Alone Blender

• Instant Pot

Ingredients

• 8-10 Carrots
• Dry red lentils
• 1 Medium yellow or sweet onion sliced
• Ginger grated
• Vegetable broth
• 1 Can coconut milk

Spices

• Ground cumin
• Coriander powder
• Ground turmeric
• Paprika
• Salt
• Black pepper

How To Make Carrot Lentil Soup

Place sliced onions in the instant pot. Add optional olive oil or add a tablespoon of water when the onions start to stick. Press saute on the instant pot for 5 minutes.

Add all the spices and ginger, stir well. Saute another 2 minutes.

Add the rest of the ingredients except the coconut milk.

Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.

Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Then get the contents back to the instant pot.

Stir in the can of coconut milk. Top with your choice of garnishes (I suggest this yummy vegan sour cream) and serve.

Carrot Lentil Soup

Rich in taste, yet simple-to-make... This carrot lentil soup is dairy-free, gluten-free, and chock-full of veggies! Enjoy with your favorite garnishes or on top a bowl of rice.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Release instant pot 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 8

Equipment

• Immersion blender or regular blender
• Instant Pot

Ingredients

  

• 2 lbs carrots about 8-10 peeled and cut into 2 inch pieces
• 1/2 cup dry red lentils
• 1 medium yellow or sweet onion sliced
• 1 ½ teaspoon ginger grated
• 5 cups vegetable broth
• 1 can coconut milk

Spices

• 2 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon ground turmeric
• 1 teaspoon paprika adjust to taste
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper

Instructions

 

• Place sliced onions in the instant pot. Add optional olive oil or add a tablespoon of water when the onions start to stick. Press saute on the instant pot for 5 minutes.
• Add all the spices and ginger, stir well. Saute another 2 minutes.
• Add the rest of the ingredients except the coconut milk.
• Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
• Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Then get the contents back to the instant pot.
• Stir in the can of coconut milk. Top with your choice of garnishes and serve.

Video

Notes

Serve with: Black pepper, cilantro, lime juice, sesame seeds, siriracha, peanuts or cashews, or avocado.

To make on stovetop: Using a large pot, saute the onions and ginger. Add olive oil or water. Then add the rest of the ingredients except for the coconut milk. Bring this to a boil then reduce to a simmer until the carrots have softened. Use an immersion blender or transfer to a blender to blend. Stir in the coconut milk and enjoy!

Keyword Carrot Lentil Soup, Fall Recipes, Spring Recipe, Vegan Soup, vegetarian soup

How To Save Leftovers

Refrigerate: Allow the soup to cool to room temperature, then put it in an airtight container, and store in the fridge for 3-5 days. When you are ready to eat it, simply microwave for 1-2 minutes and enjoy!

Freeze: Allow the soup to cool to room temperature, then put it in an airtight container, and store in the freezer for up to 3 months. When you are ready to eat it let the soup thaw in the fridge overnight. Then when you are ready to eat it, warm it up on the stove over low heat until it is warmed through. 

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