Veggie Thai Curry Immunity Soup

INGREDIENTS ⬇️⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣
1 small Red or Yellow Onion, diced⁣
1.5 tsp Fresh Ginger, chopped⁣
4 cloves Garlic, chopped⁣
1/2 cup Lentils⁣
2 tsp Hot Thai Curry Seasoning⁣
1 tsp each of Chili Powder, Cumin, Turmeric
13.5 oz can Coconut Milk
15 oz can Fire Roasted Tomatoes (or crushed)⁣
3 cups Vegetable Broth
2 tbsp Tomato Paste⁣
Veggies – Carrots (sliced), Baby Cauliflower, Zucchini (cubed), Jalapeños (sliced), Broccoli, Peas (frozen), Butternut Squash (frozen cubed)⁣
Full Dropper of Ashadrene per serving⁣
Salt & Pepper⁣
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DIRECTIONS:⁣
Wash & prep all the produce. Set your Instant Pot to “Sauté” mode. Add some extra virgin olive oil. Once hot, add in your onions, ginger & garlic. Sauté for 3-4 mins, until aromatic. Then add in the dry lentils. Mix evenly. Add in all the spices & mix. Then add in your coconut milk, roasted tomatoes, broth, & tomato paste. Mix evenly. Lastly, add in all your desired veggies. Close the lid & set to “Soup” mode for 8 mins. After time is up, do a quick release by setting it to “Keep Warm” for 5 mins & then opening the lid once all pressure has been released. For each serving, add in a full dropper of Ashadrene & mix evenly. Garnish with fresh jalapeño slices & chopped kale.⁣