This Instant Pot Curried Carrot Lentil Soup is a spin-off of this carrot ginger soup, a huge fave around here. For this carrot soup recipe, I thought I’d add red lentils for protein and nutrition, plus a good amount of curry powder for loads of flavor. Winner!
What’s better than delicious homemade soup?
EASY delicious homemade soup.
Actually, add “simple” to that, too. Simple, easy, delicious homemade soup.
That’s what we have right here!
First, let’s talk about the delicious part. Carrots and ginger, friends, all pureed up in a creamy soup. Need I say more? Okay, I’ll say a more because I’m me.
So, delicious? Check.
Next, we’ve got the “easy.” Well, if you have an Instant Pot, you know about easy. Throw everything in, push a couple of buttons, wait awhile, done. (Even though this recipe does call for one more step – pureeing – but it’s still just about as easy as you can get.)
Simple? Check check. This recipe calls for only 9 ingredients – and that’s if you include the olive oil, salt, and pepper.
I love simple soup recipes like this one – especially when the complex flavor makes it taste like you used way more than the handful of ingredients you did.
Simple, easy, delicious, creamy carrot-lentil soup, right in the Instant Pot. And right in my belly.
Love this Instant Pot red lentil soup.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Instant Pot Curried Carrot Red Lentil Soup
- 2 teaspoons olive oil
- 1/2 medium onion (diced) (about 1 cup)
- 1 tablespoon grated peeled fresh ginger (about 1 pinky-size piece ginger)
- 1 tablespoon curry powder
- 2 cups baby carrots or about 4 medium carrots (peeled and diced large) (about 2 cups total)
- 4 cups low-sodium vegetable broth
- 3/4 cup dried split red lentils (rinsed well)
- 1 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- Fresh cilantro
- Coconut milk
- Smoked paprika
- Cayenne pepper
- Saute onion for 5 minutes
- Hit the "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
- Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
- Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.
- The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to "venting" - a little at a time at first.
- Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
- Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.
This looks delicious! Red lentils are my favorite legume. They’re so tiny and cream up just perfectly! What a great combination of ingredients you used. This looks like a fabulous way to put my Instant Pot to work soon! 🙂
Loved this simple and delicious soup. I used coconut oil which added a pleasant complexity to the the overall taste. Garnished with yogurt and julienned kale. Thank you for sharing this awesome and versatile soup.
Great ideas! Thanks!
This looks delicious! May I ask what size instant pot you use? I received a mini duo 3 qt one for the holidays and am not quite sure what recipes will fit. Thank you. Happy New Year!
This was so good. There were no reviews so i was a bit hesitant but i think I went with it because i needed to make something quick.. and WOW. It was really good stuff! I used curry powder that’s a bit on the spicy side so it came out spicy but I still liked it. After our family finished off the pot for lunch I immediate made another batch, but 1.5 times the recipe which yielded 1qt jar (which i gave to a friend) and 4pint jars for my husband’s lunch. We had it with crispy sour dough bread on the side. Thank you for this great recipe. This is going into our family recipe binder.
One question: i was kinda surprised that there were no garlic in this recipe, .. would that make a difference?
Thank you so much! Would you like to add a star review so that others know you liked it? Let me know how many stars! 🙂 Garlic would probably be great added to the mix! Sometimes I err on the side of less ingredients in a recipe and if I love it then I figure it’s just fine without. But if you decide to try it with the garlic please report back!
I pretty much followed the recipe except that I added some spinach we needed to use to the blender (we have a Vitamix). This soup was so delicious! The curry and ginger added the right amount of punch. I will make this again–a great recipe for the Instant Pot!
So glad you liked it! It’s a favorite here too. I love that you added spinach.
Delicious! (I had tried a cashew recipe that was too heavy but this was perfect.) Thanks! Wonderful. I’m loving my Instant Pot and it is nice to find a recipe for what you have in the fridge at that moment. Have to admit, added a little crème fraīche to the cilantro and spices. Perfect!
So glad you like it – thank you for the review! Crème fraīche sounds like an incredible addition.
So glad you liked it – thank you for the five stars! 🙂
How many weight watchers points is this?
I am new to the Instant Pot and was looking for an easy and flavorful red lentil soup recipe. This fit the bill perfectly. I followed the direction exactly and used my immersion blender at the end and it was fantastic. This will be on my regular rotation. Can’t wait to check out some of your other recipes.
I’m so glad you liked it! Enjoy the Instant Pot. I love mine! 🙂
Made this last night. My first Instant Pot recipe and it’s really awesome. I think the garnishes (coconut milk, paprika, fresh Cilantro) really make it complete. So easy to make, delicious too. I put a bit more curry, and double the ginger, but that’s because I know that I love it. Thanks for having this out there!
This is a delicious recipe!! I add some fresh or dried turmeric, otherwise follow the recipe as is.
Oh I love the idea of adding turmeric! Thanks so much for the idea (and also thank you for the review!)
I have made this recipe several times and love it. It was a bit spicy for a few of them, though. . Thesoup is good at room temp, or cold, so I will enjoy it this summer as well. Thanks!
Have made this twice now, both times doubled in my 6qt instant pot so that I had enough to give to friends as well. It is a big hit for everyone so far!! Love that it is made with so few ingredients and ones that I regularly have on hand:)
Yay! So glad you like this one. It’s a fave here!
Can you give me an approximate volume (cups) of either a serving or a recipes worth? Looks great, just wondering how to scale it for our needs
It’s cooling waiting to get blended, smells fabulous. Not near as much volume as I expected. I made 1.5 times the recipe because a 1 pound bag of carrots gave me 3 cups and my sm/med onion gave me 1.5 cups so I ran with it. It’s not blended yet, but it is only 6 cups and the lentils have all but disappeared already. I used split red lentils as the only whole red lentils came in a 6 pound bag and there is only 2 of us and I don’t know how else to use them. The splits came in a 2 pound bag so I need to either make more soup or find another use because we still have plenty. Wondering if this might be why it is lower volume.
If I want to add coconut milk, when do I do that? Can I just add it at the end? I just want a splash to make it a little rich.
This soup is incredible. So simple and so delicious. I added a little coconut milk at the end (about 1/3 c). I let it cool and then blended in my ninja blender (2 batches). It came out so creamy and delicious. I actually immediately made a second batch in my instant pot because I knew 1 wouldn’t be enough for our large family. This is a wonderful gift for someone who has just had a baby or is sick. It’s vegan so it suits everyone. I will be using this recipe for years to come. Thank you!
Love the coconut milk addition. I’m so glad you like the recipe!
Thanks for the coconut milk addition! I follow this recipe to the letter, but double it, and it’s simply delicious! (I’m waiting for it to cool down right now.) 😉
This is an absolute classic.
Yay, I’m so glad you like it! 🙂
Wow! This turned out super well. In fact, it tasted like something you’d order from a Thai restaurant. I didn’t have curry powder so used a teaspoon of turmeric, cumin, coriander and garlic powder instead. I also threw in a chunk of creamed coconut before blending. Thanks!
Sounds delicious! I’ll have to try the creamed coconut.
Delicious soup. Just needed to add sugar to tone down the bitterness of the curry
Glad you liked it!
Just made this delicious recipe. Easy, healthy and Delicious oh I already said DELICIOUS:) . Thank you so much:)
Thanks so much Sharon, so glad you liked it! 🙂
Wow. I am not going to lie I did not expect this soup turn out as good as it did. This soup is SO delicious. The easiest thing I’ve ever, can’t believe I made something that tastes this good =‘) thanks so much for this recipe I will be making this again for sure.
I’m so glad you liked it! Thank you so much for the review.
The flavor in this soup was superb! Family loved it. I cut the amount of salt in half and probably could have reduced it further. Couldn’t quite fit all 4C of vegetable broth in my Mini – just filled it to the 1/2 mark. Thank you for the delicious recipe – this is the second soup recipe of yours that I’ve made and both are winners 🙂
I’m so glad you liked it! I’ll have to make it again and double check the salt. I try to go with less rather than more then suggest adding more to taste at the end because I know everyones’ tastes vary and I tend to like things on the salty side! 🙂 Thanks so much for the review.
This soup was delicious! So simple and flavorful. My 4 year old even asked for seconds!
I’m so glad you liked it! I love that your 4-year-old liked it. Mine won’t touch ANY soup with a 10-foot pole. She is missing out!
Made a double recipe of this. Enjoyed this. Added some garlic. Next time I might use half curry, half garam masala.
When you doubled the recipe, did you double the cook time as well?
That shouldn’t be necessary. 🙂
Enjoyed this. Thanks much.
Thanks so much, Susan!
Do you supposed green lentils would work, I have 9 lbs of them to use up!
This was DELICIOUS! I was looking for something easy to make to lunches this week and stumbled across this recipe. Really easy, full of veggies and tastes amazing. I added spinach and a can of coconut milk after it was done cooking and before I blended it. Definitely a keeper.
yum! Thanks for the review! 🙂
Please add me to your mailing list. I’m trying to eat healthier.
I am making this at my son and DIL’s house, and they do not have a blender. I am hoping it is still delicious as a sort of stew. Has anyone else made it without blending?
I followed this recipe and added approximately a half cup of sour cream and it’s delicious. It will go into rotation. Thanks!
This was really delicious!!! I only had powder ginger but still made a delicious soup. My kids crumbled some feta cheese on top and they loved it!!!
I added a jalapeno, I like spice.
I might consider adding a clove or two of garlic next time.
I used 3 large carrots in stead of 4 carrots to sun the baby carrots. I also used a jalapeno instead of cayenne for spice.
I should have doubled the recipe, not sure if I will have enough for a week at work. But tasted great.
Oh gosh, this sounds delicious with a jalapeño pepper. Thank you for sharing and for leaving a review! Happy holidays!
How much ground ginger would you use?
A teaspoon should do it!
This soup turned out Sooooo Good! I added 1/4 cup of low-fat Greek Yogurt right before serving as the topper to stir in. Will definitely be making this again during the cold winter months!
Great idea with some cooling yogurt! I’m glad this one was a winner for you. Thank you so much for the review!
Kare, another big winner!
5 Stars. I’m glad I made a batch and a half.
The recipe was delish as I was, but I’m a tinkerer, and couldn’t help tweaking things a bit. I added 1/4-1/2 tsp seed-in minced Serrano pepper, a few minced garlic cloves and used my own chicken & veg stock. Before pureeing (love my stick blender) I dumped in ~a cup of chopped fresh spinach. Couldn’t resist adding a can of coconut milk too.
Topped individual bowls with minced fresh cilantro and a small sprinkle of smoked paprika. Review? Bowl-lick worthy for dinner…and eagerly taken for lunch next day by my 13 yr old son.
Yum! Thanks, Kare.
I use regular size carrots. I don’t use baby carrots because they have been doused in chemicals. Some people grow their own.
I would appreciate it if you would be kind enough to include weights or cups with your recipes. This is especially needed with fruits or vegetables that vary greatly in size. Onions and potatoes come to mind. Thank you! 😄
Hi Amy, I appreciate your suggestion. I do try to include either weight or cups for fruits and veggies. In this case of this recipe I specified both 2 cups carrots and 1 cup onion. I did add “2 cups total” to the carrots to clarify it’s also 2 cups for regular carrots. I’m wondering what I’m missing? Or are you talking bout some of my other older recipes? Thanks!
Soooo good. I made it with carrots I grew in my garden, the only change I made was to add a small potato. I did not add any of the garnishes…will definitely make it again!
so good so easy, doubled the amount and my kids and I ate in all in an afternoon, so healthy too
I riff on this recipe a lot! Carrots are one of the vegetables that are readily available, cheap, and good in my region. The lentils make it feel like a meal.
Today I had one lonely little sweet potato so it got added to the pot. Last week it was a couple of apples that were going a bit soft. Last dab of curry paste? Sure! Little bit of apricot jam? Why not? Little red chile peppers? Of course!
The only rule is keeping things in the red/orange range or it looks like mud!
Hi Diane! Those riffs sound delicious! Thank you so much for sharing. 🙂
Hi. I was given this recipe by a friend but do not have a Instant Pot. I have a regular crock and wonder how long would it take to make in it instead or could I just make it a pot on the stove? Any info would be great. Thank you 🙂
So yummy, my whole family including the meat eaters love this, we make it a bit thicker like a stew and eat it with pitta/rice/naan it gets cleared plates every time. Thanks for posting!!
I love this recipe! I used Priya’s Madras Curry Powder with some homemade chili powder, cumin and a dash of coriander powder. Added the coconut milk at the end is such a great suggestion!
Yum! Thanks so much for the comment and review!