
I love this soup, from page 49 of my book, The Indian Slow Cooker. I have now successfully made it for the Instant Pot. The recipe below is after three attempts to perfect it. What I learned? Upping the turmeric worked out just fine - I was nervous it would taste too earthy. And, the increased turmeric, along with the black pepper, and the fat from the cashews is a fantastic and healthy elixir that is at once warming and healing for your body. Enjoy this as a meal with a sprinkling of toasted pumpkin seeds, crushed tortilla chips, or a hunk...