Description
A vibrant and heartwarming soup that combines sweet potatoes and Thai red curry for a deliciously comforting meal.
Ingredients
Scale
- 1 large bunch of scallions, sliced
- 5 garlic cloves, minced
- 2 tablespoons freshly minced or grated ginger
- 1.5 pounds (680g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
- 3 medium Roma or plum tomatoes, chopped (or one 14.5-ounce can of diced tomatoes)
- 4 tablespoons (60g) red curry paste
- 1 cup (190-210g) red lentils, rinsed and drained
- 2 cups (480 mL) vegetable broth
- ½ teaspoon kosher salt
- 1 tablespoon tamari (or soy sauce)
- 1 (15-ounce/400 mL) can lite or reduced-fat coconut milk
- 1 tablespoon fresh lime juice
- 2–3 teaspoons agave nectar, coconut sugar, or organic brown sugar
- ½ cup chopped cilantro
Instructions
- Pour the vegetable broth into the Instant Pot.
- Add the scallions, garlic, ginger, sweet potatoes, tomatoes, red curry paste, red lentils, salt, tamari, and coconut milk. Stir to combine.
- Secure the lid and set the Pressure Release to Sealing.
- Select the Pressure Cook setting at high pressure for 10 minutes.
- Allow a natural pressure release for about 10 minutes, then release any remaining pressure.
- Add lime juice, agave or sugar, and cilantro. Stir and taste to adjust seasonings.
- Blend the soup until smooth, adjusting thickness if necessary.
- Ladle into bowls and garnish as desired.
Notes
This soup tastes even better the next day! Adjust ingredients to suit your taste preferences, whether it be adding more heat or sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soups
- Method: Instant Pot
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: soup, Thai, sweet potato, vegan, Instant Pot
