Carrot Soup

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A good blended soup is also a must have and this spicy carrot soup is just the best. It pairs well with all sorts of garnished and also can be topped up with some shredded chicken. Carrots are immune boosters as they are high in vitamin A and vitamin C. this soup will keep you in a good shape while enjoying every taste.

Carrot Soup

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 2 tsp olive oil
  • 1/2 medium onion (about 1 cup), diced
  • 1 tsp grated peeled fresh ginger (about 1 pinky-size piece ginger)
  • 1 tbsp curry powder
  • 2 cups baby carrots or about 4 medium carrots, peeled and diced
  • 4 cups low-sodium vegetable broth
  • 3/4 cup dried red lentils, rinsed well
  • 1 tsp kosher salt + more to taste
  • 1/4 tsp freshly ground black pepper + more to taste


  1. Saute onion for 5 minutes

  2. Hit the “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.

  3. Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.

  4. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer for 10 minutes.

  5. The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to “venting” – a little at a time at first.

  6. Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.

  7. Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

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