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.
2lbscarrots about 8-10peeled and cut into 2 inch pieces
1/2cupdry red lentils
1medium yellow or sweet onionsliced
1 ½teaspoonginger grated
5cupsvegetable broth
1can coconut milk
Spices
2teaspoonground cumin
1teaspooncoriander powder
1teaspoonground turmeric
1teaspoonpaprika adjust to taste
1teaspoonsalt adjust to taste
1/2teaspoonblack 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