Pressure Cooker Carrot, Ginger and Lentil Soup

• 3 tbsp extra virgin olive oil
• 1 brown onion chopped
• 3 cloves garlic roughly chopped
• 1 tbsp ginger fresh, grated
• 1 tsp turmeric fresh, grated
• 1 tsp black pepper ground
• 1 tsp salt
• 500g carrots, grated
• 2- 2.5L vegetable stock
• 1 cup dried red lentils
• To serve
• Coconut yoghurt
• Tamari pumpkin seeds
• Coriander

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This recipe is created for Tefal by nutritionist Rosie Mansfield in partnership with Good Chef Bad Chef.

1. In a pressure cooker sauté the onions in extra virgin olive oil for 2-3 minutes. Add garlic, ginger, turmeric, carrots and lentils. Cook for 2-3 minutes. Pour over stock and season with salt and pepper. 2. Cook for 10-15 minutes. 3. Puree the soup with a hand blender. 4. Serve with some dollop coconut yoghurt, tamari toasted pumpkin seeds and coriander.