Instant Pot Thai Red Curry Sweet Potato Soup

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A dump-and-go Instant Pot recipe that’s perfect for busy weeknights. This Instant Pot Thai Red Curry Sweet Potato Soup is made with wholesome ingredients like red lentils and sweet potatoes and is incredibly creamy and aromatic. Vegan, gluten-free, and oil-free.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

This should be obvious, but I love cooking and testing out new recipes and cooking methods. And you might love this process too, but I bet that—at least some days—you just want to make the easiest recipe possible. It’s that, or ordering in a large pizza and scarfing it down with a glass of red wine or three.

Not that there’s anything wrong with the large pizza + bottle of wine combo once in awhile, but if you want to cut back on your food delivery, develop healthier habits, and/or cook more frequently at home especially on weeknights, then I’ve go the perfect solution for you!

Enter dump-and-go Instant Pot recipes. If that wasn’t self-explanatory, I’m talking about recipes where you can just dump in a bunch of ingredients into the Instant Pot, turn on the pressure cook setting, walk away, and come back to a complete dinner!

As pretty as this soup might look, this Thai Red Curry Sweet Potato Soup is one such dump-and-go recipe. A lot of dump-and-go recipes I’ve seen online seem like the epitome of convenience food and seem to lack flavor—it’s like they’re just mixing canned beans, corn and tomatoes on top of a protein, and calling it a day.

Since I am a stickler for maximizing flavor, that is definitely not what we’re going to do with this Thai Red Curry Sweet Potato Soup!

Instant Pot Thai Red Curry Sweet Potato Soup

Why you’re going to like this Thai Red Curry Soup

Dump-and-go. We already talked about this, but how can you not like a recipe that requires zero hands-on cooking??

Weeknight-friendly. See above. You can have dinner on the table and all you need to do is 10ish minutes of chopping. Oh, and one-pot meals also mean minimal dishwashing! Bonus: the Instant Pot inner pot is dishwasher safe!

Creamy and rich. Thanks to red lentils and sweet potatoes, this soup is naturally thick. Red lentils break down and get mushy when cooked, making them perfect for curries, soups, or curry-soup hybrids like this! And the high pressure of the Instant Pot virtually melts the sweet potatoes into the soup. Plus, the recipe also adds light coconut milk for extra creamy measure.

Hearty and satiating. Some soups leave you hungry after a couple hours, but this soup will stick to your ribs! We’ve got protein from the lentils, complex carbs from the sweet potatoes, and satiating fats from the coconut milk.

Aromatic and flavorful. As with any good Thai dish, this soup is well balanced in flavors. Spicy from the curry paste, sweet from the sweet potatoes and a spoon of agave or sugar at the end, and sour from the tomatoes and lime juice!

Instant Pot Thai Red Curry Sweet Potato Soup

Ingredient Rundown

The aromatics. If you’ve made any of my savory recipes before, you know that I usually like to start with some aromatics. This could be as simple as onions or garlic, but it always varies based on the flavor profile and cuisine of the dish.

Since this a Thai-flavored soup, I’m using green onions or scallions instead of regular onions, along with garlic and ginger. A truly authentic Thai recipe would use galangal, also referred to as Thai ginger, but it’s pretty uncommon to come across outside Asian grocery stores.

This recipe is a bit different than most in that you don’t cook the aromatics in oil before adding the remaining ingredients. That’s because there’s no hands-on cooking involved. But don’t omit the aromatics – they still add a good amount of flavor.

Sweet potatoes. Scrub, peel, and chop them into roughly 3/4-inch cubes. The smaller the cut, the more they’ll melt into the soup. I recommend using garnet sweet potatoes or yams, not Japanese sweet potatoes .While I love the latter, they are naturally firmer, denser, and dryer in texture, so they don’t quite melt into the soup.

Tomatoes. I know, it’s not tomato season, but when the tomatoes are pressure cooked down into a soup, you won’t notice their unremarkable taste. But, if you don’t want to buy winter supermarket tomatoes, feel free to use canned diced tomatoes.

Instant Pot Thai Red Curry Sweet Potato Soup

Red lentils. You can use red lentils or split red lentils – they are virtually the same.

Thai red curry paste. My go-to brand for Thai curry paste is Thai Kitchen. Whichever brand you use, be sure to read the ingredients to ensure it’s vegan. Some brands might use fish sauce. Other vegan red curry paste that I like is from Thai Taste.

Note: keep in mind that there is variance in the heat level across curry paste brands. I find that Thai Kitchen is not too spicy, but if you know that the curry paste you’re using is quite spicy and/or you’re sensitive to spicy food, feel free to use less than the amount called for in the recipe.

Lite coconut milk. Since this soup is really thick and creamy thanks to the sweet potatoes and lentils, there’s no need to use full-fat coconut milk. If all you have is full-fat coconut milk, feel free to use it, but you’ll want to either (a) water down the milk or (b) use more vegetable broth.

Instant Pot Thai Red Curry Sweet Potato Soup

Tips for making this Thai Red Curry Soup

This section is going to be super short because, again, this is a dump-and-go recipe.

To minimize the number of dishes you need to wash, puree the soup using an immersion blender. If you don’t have one, use a stand blender and transfer the soup in batches. Remove the center cap from the blender and cover it with a dish towel to prevent steam from building up inside the blender.

After pressure cooking and pureeing, if the soup is too thick for your liking, add some vegetable broth or water, and stir to heat through until the soup has thinned out a bit. The soup thickens even more as it rests, so if you’re serving leftovers, heat it up on the stove with a bit of water or vegetable broth.

Instant Pot Thai Red Curry Sweet Potato Soup

How to Garnish this Soup

Chopped cilantro is a must. Optional add-ons include thinly sliced scallions and chili peppers (if you like it spicy), a spoon of extra coconut milk (use a toothpick to make these fancy swirly designs), and/or bean sprouts.

Finally, this recipe couldn’t be simpler, but if you want a visual (always helpful IMO), check out this video on my dump-and-go Instant Pot recipes! This Thai Red Curry Sweet Potato Soup recipe is the first one and begins at the 00:33 mark.

If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Instant Pot Thai Red Curry Sweet Potato Soup

5 from 11 votes
A dump-and-go Instant Pot recipe that’s perfect for busy weeknights. This Instant Pot Thai Red Curry Sweet Potato Soup is made with wholesome ingredients like red lentils and sweet potatoes and is incredibly creamy and aromatic. Vegan, gluten-free, and oil-free.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: Thai-Inspired
Keyword: baked sweet potato, curry, gluten-free, instant pot, no added oil, nut-free, thai
Serving size: 4 servings

Ingredients

  • 1 large bunch of scallions, sliced
  • 5 garlic cloves, mined
  • 2 tablespoons freshly minced or grated ginger
  • pounds (680g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
  • 3 medium Roma or plum tomatoes, chopped*
  • 4 tablespoons (60g) red curry paste** (use less if sensitive to spicy food)
  • 1 cup (190-210g) red lentils, rinsed and drained
  • 2 cups (480 mL) vegetable broth
  • 1/2 teaspoon kosher salt
  • 1 tablespoon tamari (or soy sauce if not gluten-free)
  • 1 (15-ounce / 400 mL) can “lite” or reduced-fat coconut milk
  • 1 tablespoon fresh lime juice
  • 2-3 teaspoons agave nectar, coconut sugar, organic brown sugar, or organic cane sugar
  • 1/2 cup chopped cilantro
  • Optional Garnishes: extra coconut milk for a pretty swirl, thinly sliced scallions, bean sprouts, thinly sliced chili peppers

Instructions

  • Pour the vegetable broth into the Instant Pot. Add the scallions, garlic, ginger, sweet potatoes, tomatoes, red curry paste, red lentils, salt, and tamari or soy sauce, and lite coconut milk. Stir to combine.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes.
  • Once the 10-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  • Add the lime juice, agave or sugar, and chopped cilantro. Stir to combine. Taste the soup and adjust the seasonings as needed, adding more salt for saltiness, lime juice for acidity, or agave/sugar for sweetness. If the soup is too thick for your liking, add some vegetable broth or water, and stir to heat through until the soup has thinned out a bit.
  • Ladle soup into bowls and garnish as desired. Store leftovers in the fridge for up to 4-5 days. The soup thickens as it rests, so if you’re serving leftovers, heat it up on the stove with a bit of water or vegetable broth.

Notes

* If you don’t have fresh tomatoes, you can sub one 14.5-ounce (410g) can of diced tomatoes. I add the canned tomatoes at the end, on top of all of other ingredients, and don’t mix them in. This prevents the tomatoes from sinking to the bottom, which can trigger the Instant Pot’s burn notice. While diced tomatoes are pretty watery and are often just fine if you stir them in (it’s usually crushed tomatoes or tomato paste that are the culprit), I recommend doing this just to be safe.
** There is variance in spice level across curry paste, so feel free to scale back if yours is quite spicy and/or you prefer a mild heat.

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38 comments on Instant Pot Thai Red Curry Sweet Potato Soup

  1. I am trying to put food in the freezer for when we are directly post partum. Do you have any advice on how I can do this? In my head, I’d love to just open a vaccuum seal bag, dump in IP and then add lime and agave at the end. Any experience or thoughts on this?

  2. Kamini Shah

    5 stars
    So flavorful, hits every spot on your tongue. A great fusion between Indian and Thai. I will make this again!

  3. Nancy Reich

    5 stars
    I don’t have an instant pot, so I did it instead on the stove top in a soup pot. I put all the ingredients except for the coconut milk and Thai red curry paste. When the lentils were soft, I added those last two ingredients. Lastly, I threw in the lime juice, sugar and cilantro. I pureed the soup to hide the tomatoes. I successfully tricked two out of three children into eating it. I thought it was tasty, kids didn’t grumble so that in itself is an accomplishment.

  4. Kate

    5 stars
    Hi! First of all this was delicious and so simple to make – thank you! Secondly – odd request, but I was wondering if you could specify what constitutes a serving size – like obviously divide by four, but if I’m making a whole batch and storing in a Tupperware in the fridge and then want to ladle out the appropriate amount (working on my portion sizes) I’m not sure if that’s 1 cup, 2 cups, etc. Or for instance I had 1 cup for lunch but not sure what to log in my tracker as 1/4 of the recipe is all that the nutrition calculator will come up with but it seems 1 cup is less than a serving size just based on what I have leftover.

  5. Katia Guillaume

    5 stars
    My husband and I loved this recipe! It was so satisfying. I actually forgot to blend it. Since it was chunky we ate it with rice. So so yummy.

  6. Katie Stephenson

    If I don’t have ginger can I substitute nutmeg for it?

  7. Duncan Vincent

    5 stars
    OMG!!!!!

    Why eat (drink?) any other soup!!!
    This is fantastic!!! Super easy to do.
    It says serves 4….. not having it!!
    It’s only serving one this time!!

    1. Haha I’m glad you loved this red curry soup soup, Duncan! Thanks for sharing :)

  8. Luke Ries

    5 stars
    Absolutely delicious – thank you for sharing! I did make one change: instead of blending it, I used a wooden spoon to break it up while leaving it a bit chunky for some added texture. I really liked it that way!

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