Ingredients

1 large onion, chopped

2 tablespoons fresh minced ginger

3 garlic cloves, minced

3 bay leaves

2 teaspoons turmeric

2 teaspoons chili powder

2 teaspoons ground cumin

4 teaspoons ground coriander

2 teaspoons garam masala

1 teaspoon ground fenugreek

1 whole cinnamon stick

3 large carrots, peeled and chopped

1 large Japanese sweet potato, cut into 1/2 inch cubes or use a traditional sweet potato

8 cups vegetable stock

2 cups split peas, green or yellow

cilantro, chopped to garnish when serving

Instructions

1. In the Instant Pot on the Saute setting, cook the onion for about 5 minutes. Add garlic and ginger and cook for an additional 5 minutes. Add a tablespoon or more of water to prevent sticking.

2. Add the remaining ingredients to the Instant Pot except for the cilantro, give it a good stir, cover, and seal. Select the Pressure Cook setting and set the time to 20 minutes.

3. When the cooking time is up, let the pressure release naturally for 15 minutes. Quick release any remaining pressure. Carefully open Instant Pot and stir to thoroughly mix. the soup.

4. Serve garnished with cilantro if desired.