Instant Pot Mulligatawny Soup
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(35)
Ingredients
4 servings
- 3 tablespoons ghee or coconut oil
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole mustard seeds
- 1 onion, chopped
- 3 garlic cloves, roughly chopped
- 1 teaspoon grated ginger
- 1 serrano chili, slit in half leaving the stem intact
- 1 tablespoon yellow curry powder
- 1 carrot, chopped
- 1 yam, cubed
- 1 green apple, cubed
- 4 cups vegetable or chicken broth
- 1/2 cup red lentils
- 1 teaspoon sea salt
- 1 tomato, chopped
- 15 ounces coconut milk
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro- leaves and stems, chopped
- 1-3 teaspoons fresh lemon juice
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Preparation
Step 1
Turn instant pot on saute function. Add ghee and cumin, mustard, coriander seeds. Saute 2 minutes.
Step 2
Add onion, garlic, ginger, the slit serrano chili, and curry powder. Saute 3 more minutes.
Step 3
Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk. Stir and scrape any bits stuck on the bottom. Set the instant pot to medium pressure for 10 minutes.
Step 4
Release the pressure. Stir in parsley, cilantro and lemon juice.
Step 5
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