Instant Pot Thai Red Curry Sweet Potato Soup
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.
Servings: 4 servings
Ingredients
- 1 large bunch of scallions, sliced
- 5 garlic cloves, mined
- 2 tablespoons freshly minced or grated ginger
- 1½ 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. Puree the soup using an immersion blender. If you don’t have one, use a stand blender and transfer the soup in batches (remove center cap of the stand blender and cover blender with a towel to allow steam to vent). 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.
Video
DUMP AND GO Instant Pot Recipes | easy vegan instant pot meals
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.
Nutrition
Calories: 454kcal | Carbohydrates: 76g | Protein: 16g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1203mg | Potassium: 1179mg | Fiber: 20g | Sugar: 15g | Vitamin A: 27331IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 5mg