Cooked - Carrot, Squash, Kale And Lentil Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carrot, Squash, Kale And Lentil Soup

6.0

1 medium onion (chopped)

2 tbsp olive oil

1 clove garlic (minced)

1 tsp curry powder

½ tsp ground cumin

½ tsp ground coriander

5 carrots (peeled and sliced thinly into quarter rounds)

2 cups butternut/kuri/kabocha or combination of squashes (pureed)

4 cups low sodium vegetable broth

2 cups water

1 cup presoaked lentils (optional)

2 cups kale or spinach (chopped)

2 tbsp lemon juice

1 tsp sea salt

Freshly ground black pepper (to taste)

Heat oil in Instant Pot on sauté mode until the onions are soft.
Add garlic and cook until fragrant. Cancel the cook setting when it gets too hot.
Add curry powder, cumin and coriander. Stir well and cook for 2 minutes.
Add carrots, stir well and cook for a few more minutes.
Pour in the vegetable broth, pureed squash and water (tip: fill emptied squash can or container with the water, put on lid and shake to extract all the squash that stuck to the sides), while scraping up any browned bits on the bottom with a wooden spoon.
Bring to a boil on pressure cook or sauté mode without lid, then reduce the heat to a gentle simmer (slow cook). Cook for 20 minutes.
Add the lentils (optional) and greens.
Simmer for 15 minutes until lentils are cooked and soup has thickened.
Stir in lemon juice and season with salt and pepper.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 38 weeks ago

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