To your instant pot add your red lentils, your diced potatoes and carrots, turmeric, cumin, ground ginger, onion powder, garlic powder, salt, pepper and cayenne. Cover with your veggie broth. Close your instant pot and cook on the chili setting (30 minutes on high pressure).
Once the alarm rings (after 30 minutes), flip the steam nob and let it all out. Once all the steam is out, open your Instant pot, add your coconut milk and your cup of water. Stir and move your soup into the blender. You can use an immersion blender if you have one. Blend your soup until smooth.
Serve with some croutons, freshly ground black pepper and a drizzle of coconut milk/cream. Enjoy!
All nutrition facts were provided by MyFitnessPal.