Instant Pot Mulligatawny Soup
Ingredients
The base
-
3
tablespoons
ghee or coconut oil
-
½
teaspoon
whole cumin seeds
-
½
teaspoon
whole coriander seeds
-
½
teaspoon
whole mustard seeds
-
1
onion
chopped
-
3
cloves
garlic, roughly chopped
-
1
teaspoon
grated ginger
-
1
whole
serrano chili, slit in half
-
1
tablespoon
yellow curry powder
The vegetables and legumes
-
1
carrot
chopped
-
1
yam
cubed
-
1
green apple
cubed
-
4
cups
vegetable or chicken broth
-
½
cup
red lentils
-
1
teaspoon
sea salt
-
1
tomato
chopped
The creamy element
The garnishes
-
¼
cup
fresh parsley, chopped
-
¼
cup
fresh cilantro, chopped
-
1–3
teaspoons
fresh lemon juice
Instructions
- Turn the instant pot on sauté function and add ghee, cumin, mustard, and coriander seeds; sauté for 2 minutes.
- Add onion, garlic, ginger, serrano chili, and curry powder; sauté for 3 more minutes.
- Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk; stir and scrape any bits stuck on the bottom.
- Set the instant pot to medium pressure for 10 minutes.
- Release the pressure and stir in parsley, cilantro, and lemon juice.
- Serve with yogurt and naan bread or basmati rice.
Nutrition Facts (estimated)
Servings
4-6
Calories
387
Total fat
27g
Total carbohydrates
36.2g
Total protein
4.5g
Sodium
962.4mg
Cholesterol
0mg
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