Instructions

• Heat the olive oil in your pot over medium heat until it’s shimmering just right.
• Toss in chopped onion, quartered garlic, ginger paste, and red curry paste. Sauté these for about 3–4 minutes ’til you catch that smell and they look softened.
• Stir in bell pepper, carrots, celery, and those red chilis if you’re using them. Let it cook for 5 more minutes so all those flavors get real friendly.
• Add chopped cauliflower next and keep stirring to coat all veggies with the curry paste and oil mixture.
• Pour in coconut milk, water, red lentils, lime juice, and don’t forget to add agave and salt now or you can tweak it later.
• Secure that lid and set your pressure cooker to high. Wait for the float valve to pop and steam cues to hiss, then cook for 10 minutes.
• After the time’s up, do a quick release by turning the valve to let out the steam fast and hear it go "pfft." Be careful, the valve hiss can be loud but that steam is hot!
• Once pressure’s fully released and the float valve drops, open the lid and blend soup with your immersion blender till it’s creamy or leave it chunkier if you like.
• Enjoy on its own or with rice, tofu, bread, anything you like. Add a drizzle of coconut milk overtop before serving for garnish.