Instant Pot Carrot & Lentil Soup

A sweet, smooth soup of carrots and red lentils with cumin and coriander.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 600g carrots, sliced
  • 150g red lentils, rinsed
  • 1 litre hot vegetable stock (2 stock cubes)
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion for 4 minutes. Add the garlic, cumin and ground coriander and cook for 1 minute.

  2. Add the carrots, lentils and stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Blend the soup in the pot with a stick blender until smooth, or leave it chunky if you prefer.

  6. Stir in the lemon juice, season to taste and serve hot.