INSTANT POT SWEET POTATO, CARROT AND RED LENTIL SOUP

This recipe from Atlanta food stylist and cookbook author Tami Hardeman uses some of the best features of the Instant Pot, including the saute and manual pressure cooking functions, to make a soup that’s quick, delicious and healthy.

Heat the Instant Pot on saute setting. Add coconut oil and heat for 1 minute or until shimmering. Add the shallot and ginger and cook for 1 minute. Add the carrots, stirring to combine. Saute for 1-2 minutes.

Add the dry lentils, cardamom and vegetable stock. Turn off the sauté function, lock on the lid and make sure the vent valve is closed. Using the manual pressure setting, cook on high pressure for 11 minutes. Once the timer is done, carefully use mitts or a kitchen towel to cover the valve, and open the valve to quick release the pressure.

Return the Instant Pot back to the saute setting to bring the soup to a simmer. Add the cooked sweet potato to the soup mixture. Simmer for 2-3 minutes or until the sweet potato has warmed through.

Blend the soup to desired consistency using an immersion blender or transfer to a blender, puree until smooth, and return to the Instant Pot. If you want it a bit thinner, add some stock or water in 1/4 cup increments. Stir in the coconut milk and season with salt, to taste. Serve immediately and garnish with your choice of toppings. This soup will keep for 2-3 days in an airtight container. You may have to add a bit of stock or water to thin it after it sits overnight.

Makes: 4 cups Per 1-cup serving: 395 calories (percent of calories from fat, 29), 13 grams protein, 60 grams carbohydrates, 9 grams fiber, 13 grams fat (10 grams saturated), 1 milligram cholesterol, 453 milligrams sodium.