Step 1

Saute onion for 5 minutes

Step 2

Hit the "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.

Step 3

Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.

Step 4

Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.

Step 5

The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to "venting" - a little at a time at first.

Step 6

Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.

Step 7

Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.