Yields8 ServingsPrep Time10 minsCook Time15 minsTotal Time25 minsCategoryInstant Pot, LunchCuisineAsian
Carrot, Ginger and Lentil Soup - a simple plant-based Instant Pot soup which is hearty and filling. An ideal winter warmer.
1 tbsp coconut oil
1 onion, chopped
2 sticks celery, chopped
1 tbsp frozen chopped ginger
1 tbsp frozen chopped garlic
1 tbsp mild curry powder
600 g carrots, roughly chopped
1 tbsp frozen coriander
220 g split red lentils
1 l vegetable stock
400 g tin of coconut milk
1
Set your pot to sauté and cook the onions and celery in the melted coconut oil until soft then add the ginger and garlic, and sauté for a couple of minutes.
2
Next, add the coriander, curry powder, lentils, carrots, stock, and put the lid on to your pot to cook on high-pressure for 15 minutes.
3
Release the pressure at the end of cooking and blend the soup with the tin of coconut milk.
4
Blend and serve in preheated flasks for an ideal on-the-go lunch.