2cupsbaby carrots or about 4 medium carrotspeeled and diced large) (about 2 cups total
4cupslow-sodium vegetable broth
3/4cupdried split red lentilsrinsed well
1teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
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.
Recipe cook time includes saute time and Instant Pot warm-up time of about 10 minutes.