Vegan Instant Pot Curried Carrot and Red Lentil Soup

Hi everyone!  Happy fall!  Instead of diving right into all things pumpkin on the blog, my first fall 2018 recipe for you all is hearty, wholesome soup that is simple to make.

What makes today's recipe the perfect recipe to kick off fall?   Well, it's a stew recipe.  The word "fall" instantly conjures up in the mind cozy images of baked goods, hot chocolate, and comforting soups and stews.  Also, the soup I'm sharing with you today is orange!

Where does this soup get its orange hue?  There are a few sources...

1.  The Red Lentils

Yes, red lentils are, shock of all shocks, red, but their autumnal pigment contributes to the orange-colored soup.  In addition, red lentils add welcome, fiber, protein, and healthy carbs to the soup.

2.  The Carrots

The chockful of carrots that are added to today's soup contribute even more to the orange factor.  A little story about the addition of carrots to this soup:  There are a couple of reasons I used carrots in this lentil soup.  First of all, my family and I prefer the taste of carrots in this soup to the sweet potatoes that the original recipe calls for (though you could certainly use sweet potatoes instead or do a mix of said vegetables and carrots!).  Secondly, when my family and I made this soup, we happened to have a plethora of carrots in the fridge that were starting to look, less than beautiful.

3.  Tumeric

This vibrant spice that frequents Indian fare shows that a little bit of spice goes a long way in adding bright color to this soup.  A word on tumeric:  in my humble opinion it tastes pretty terrible on its own 😝.  One time, I was attempting to make an "energy water" comprised of fresh mint leaves, lemon juice, ginger powder, and a bit of honey.  To this concoction, I added tumeric.  Suffice it to say, that did not go over well;  the drink was unpalatable because it was bitter.  With this anecdote in mind, I was hesitant to use so much tumeric in today's soup.  However, the tumeric makes beautifully complements the other spices in this soup.

While this soup is perfectly delicious all on its own, it gets bumped up to a new level when served with toasted whole wheat naan.  It can also be served as a side dish along with salmon patties or tandoori chicken.

I used this recipe as the base for today's recipe.

That's all for now.  Don't forget to follow me on Instagram!  I look forward to posting again on Friday
 😊!

Vegan Instant Pot Curried Carrot and Red Lentil Soup

• 3 T. vegetable oil
• 2 cups white onion, finely chopped
• 6 carrots, peeled and finely diced
• 2 tsp. minced ginger
• 5 garlic cloves, finely minced
• 2 tsp. sriracha hot chili sauce (I like the paste but the liquid sauce is fine too.)
• 3 cups red lentils, rinsed and sorted
• 2 tsp. ground coriander
• 1 T. ground tumeric
• 1 T. ground cumin
• 3 cups canned chopped tomatoes
• 7 cups water
• Salt and pepper to taste
• Chopped cilantro, for serving
• Lime juice, for serving
• Coconut milk, for serving

1.  In a large sauté pan over medium heat, heat oil, then sauté the onion until it is softened.

2.  Add the carrots and sauté for about 5 minutes.

3.  Add the minced ginger and garlic, stirring the mixture and reducing the heat to low.

4.  Add the chili sauce, coriander, tumeric, and cumin and cook for another couple of minutes.

5.  Add the mixture from the sauté pan along with the rest of the ingredients EXCEPT those designated for serving to the Instant Pot, stirring everything together until well-combined.

6.  Set the Instant Pot to sealing and cook the mixture for 17 minutes on high pressure.

7.  When the mixture is done cooking, let pressure from the pot release naturally for 10 minutes before eating.

8.  Enjoy, serving with cilantro, lime juice, and coconut milk and storing leftovers in the fridge for up to 5 days.