Spicy Sesame Carrot Soup with Red Lentils Pressure Cooker Recipe
This spicy sesame carrot soup is hearty and comforting, made with red lentils, toasted spices, tahini, and a touch of chili. Cooked quickly in a pressure cooker, it’s perfect for cold-weather meals with cozy warmth and depth of flavor.
Equipment
- 1 Blender Immersion or upright blender for smooth puree
Ingredients
Main ingredients
- 1 teaspoon cumin seeds toast to unlock flavor
- 1 teaspoon coriander seeds smell amazing when warmed
- 2 tablespoons olive oil to sauté onions
- 1 medium yellow onion chopped
- 1 teaspoon ground chillies or chili flakes adjust to taste
- 2 cloves garlic minced
- 2 inch piece of ginger peeled and minced
- 1½ lbs carrots scrubbed and chopped
- ½ cup split red lentils rinsed
- 5 cups vegetable stock
- ¼ cup tahini
- 1½ teaspoons toasted sesame oil
- 1 teaspoon Tamari soy sauce
- 2 teaspoons lemon or lime juice
- sea salt and black pepper to taste
Instructions
Instructions
- Toast the cumin seeds and coriander seeds in your pressure cooker pot over medium heat until fragrant, about 1 minute.
- Add olive oil and chopped onion. Sauté until soft and translucent, about 5 minutes.
- Stir in ground chillies, garlic, and ginger. Cook another 1–2 minutes to bloom spices.
- Add carrots, red lentils, sea salt, and black pepper. Stir to combine well with spices.
- Pour in the vegetable stock to cover everything by about an inch. Stir and secure the lid.
- Set your pressure cooker to high pressure. Once pressure is reached, cook for 10 minutes.
- Let pressure naturally release for 10 minutes before carefully removing the lid.
- Use an immersion blender to puree the soup until silky smooth. Blend in batches if needed.
- Stir in tahini, toasted sesame oil, tamari, and lemon juice. Adjust seasoning to taste.
Notes
Soup will be thick after blending. Add water to adjust consistency if desired. For garnish, try a drizzle of chili oil or sesame seeds.