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Instant Pot Mulligatawny Soup

URL: https://www.feastingathome.com/instant-pot-mulligatawny/

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

  • 15 ounces coconut milk

The garnishes

  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 1–3 teaspoons fresh lemon juice

Instructions

  1. Turn the instant pot on sauté function and add ghee, cumin, mustard, and coriander seeds; sauté for 2 minutes.
  2. Add onion, garlic, ginger, serrano chili, and curry powder; sauté for 3 more minutes.
  3. Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk; stir and scrape any bits stuck on the bottom.
  4. Set the instant pot to medium pressure for 10 minutes.
  5. Release the pressure and stir in parsley, cilantro, and lemon juice.
  6. 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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