Indian Sweet Potato Carrot Lentil Soup
Perfectly-spiced, thick and creamy. Featuring tons of immunity-boosting ingredients like ginger, garlic, onion, and beta-carotene-packed orange veggies. And plant protein from lentils! Easily made in the Instant Pot (or on the stove).
Ingredients
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 TBSP fresh grated ginger (no need to peel it)
- 1/2 jalapeno, diced (optional)
- 2 tsp garam masala
- 1 tsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 large sweet potato (or 2 small), peeled and cubed
- 3 large carrots, peeled and sliced
- 1 cup dry red lentils
- 4 cups vegetable broth
- 1/2-1 tsp salt
For serving
- cooked brown rice
- chopped cilantro
- lime wedges
- salt and pepper
- coconut yogurt or coconut milk (optional)
- sourdough bread or naan (optional)
Instructions
Instant Pot Instructions
- Chop and mince all the vegetables. Set the Instant Pot to the Saute setting for 6 minutes. Saute the onion, garlic, ginger, jalepeno (if using), and the spices. Add a few tablespoons of vegetable broth when the bottom starts to brown.
- Add the remaining broth, and all the rest of the ingredients. Set to high pressure for 10 minutes. When the 10 minutes is over, let it sit for 10 more minutes (Instant Pot will say LO 10, meaning left over 10 minutes). Turn the valve and let the steam release.
- Use an immersion blender (or ladle half the soup into a blender, but be careful!) to partially blend the soup until it is thick. I like to leave some texture, but you can blend it totally smooth if you like. Add a squeeze of lime juice, and add salt and pepper to taste.
- Serve with cooked rice, cilantro, more lime juice, a swirl of coconut yogurt or coconut milk if you like, and/or bread.
Stove Instructions
- Chop and mince all the vegetables. Saute the onion, garlic, ginger, jalepeno (if using), and the spices in a large pot on the stove. Add a few tablespoons of vegetable broth when the bottom starts to brown. Cook about 5-8 minutes until onions are translucent.
- Add the remaining ingredients, and bring to a boil. Reduce heat until it maintains a gentle simmer, then cover and let cook 15-20 minutes, until lentils and carrots are soft. Stir occasionally to prevent lentils from sticking to bottom of pot.
- Use an immersion blender (or ladle half the soup into a blender, but be careful!) to partially blend the soup until it is thick. I like to leave some texture, but you can blend it totally smooth if you like. Add a squeeze of lime juice, and add salt and pepper to taste.
- Serve with cooked rice, cilantro, more lime juice, a swirl of coconut yogurt or coconut milk if you like, and/or bread.
