Vegan carrot ginger soup with apple and red lentils
This detox carrot soup is straightforward to make. It can be done in a pressure cooker, instant pot or regular pot. This detox carrot soup has red lentils and apples.
Add the coconut oil to the pot over medium heat; add the onion, garlic, ginger, and turmeric. Sauté for a couple of minutes until everything smells delicious.
Add the rest of the ingredients, cover the instant pot, and press the soup setting on the Instantpot (20 minutes at High pressure). If you use a regular soup pot or a slow cooker, leave the soup until it simmers and the carrots are fully cooked.
Blend the soup with a food processor or an immersion blender. Check for seasoning and adjust if needed. Also, if it is too thick, add a little more liquid.
Notes
If you do it in the Instant Pot, put it on the sauteing setting. Sauté onion and aromatics, add the rest of the ingredients, cover, and put the soup setting in for 22 minutes.
In the fridge: When cool, store it in an airtight container, lasting up to 3-4 days. In the freezer: Let the soup cool completely before transferring it to an airtight container, like a plastic freezer bag or a plastic container. Frozen soup can last up to 3-4 months.