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.