Carrot Ginger Lentil Soup
Ingredients
-
1
pound
carrots
-
1
medium
onion
-
1
cup
red lentils
-
1
inch
fresh ginger
-
1
teaspoon
curry powder
-
4
cups
reduced-sodium vegetable broth
-
½
cup
full-fat canned coconut milk
-
1
lemon
juiced
Instructions
- Combine the carrots, onion, lentils, ginger, curry powder, and broth in the Instant Pot.
- Lock the lid and set the timer for 6 minutes at high pressure.
- Once done, let the pressure release naturally for 10 minutes.
- Carefully remove the lid and stir in the coconut milk and lemon juice.
- Blend the soup until smooth using a hand-immersion blender.
- Serve the soup hot.
Nutrition Facts (estimated)
Servings
4
Calories
301
Total fat
7.5g
Total carbohydrates
48.7g
Total protein
13.5g
Sodium
636.7mg
Cholesterol
0mg
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