Moroccan Carrot and Lentil Soup Pressure Cooker Recipe
This cozy and vibrant Moroccan-inspired soup is made with carrots, red lentils, harissa, and warm spices, delivering creamy richness and nourishing comfort in each pressure-cooked spoonful.
Equipment
- 1 Pressure cooker with sauté function
- 1 Blender or immersion blender
Ingredients
Main ingredients
- 2 Tbsp. extra-virgin olive oil your flavor base
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- 2 Tbsp. minced fresh ginger
- ¼ cup mild harissa like Mina brand
- 1 tsp. ground coriander
- ½ tsp. ground turmeric
- 12 oz. carrots cut into ½-inch coins
- ¾ cup dry red lentils
- 4 cups lower-sodium vegetable broth
- 1 tsp. salt
- 1 cup filtered water
- 3 Tbsp. creamy cashew butter or tahini sub with ¼ cup Greek yogurt if preferred
- 2 tsp. fresh lemon juice
- Optional garnishes toasted pumpkin seeds, sesame seeds, fresh herbs, extra harissa
Instructions
Instructions
- Heat the olive oil in your pressure cooker pot over medium heat. Soften the onion gently, about 5 minutes until translucent.
- Add minced garlic and ginger, stirring to release fragrance. Cook about 1 minute.
- Mix in harissa, coriander, and turmeric. Stir frequently for 1 minute to toast the spices.
- Add carrots and red lentils. Pour in broth and filtered water.
- Seal the pressure cooker and cook on high pressure for 10 minutes once pressure builds.
- Let pressure release slowly for about 10 minutes.
- Open the lid and blend soup smooth using an immersion blender or transfer to a regular blender in batches.
- Stir in salt, lemon juice, and cashew butter or tahini. Adjust seasoning and serve warm.
Notes
Store leftovers in the fridge up to 4 days. Freeze in single portions for easy meals. Garnish just before serving for the best crunch.