Instant Pot Thai Red Curry Sweet Potato Soup

Name: Instant Pot Thai Red Curry Sweet Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 large bunch of scallions, (sliced); 5 garlic cloves, (mined); 2 tbsp freshly minced or grated ginger; 1½ lb (680g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes; 3 medium Roma or plum tomatoes, (chopped*); 4 tbsp (60g) red curry paste** (use less if sensitive to spicy food); 1 cup (190-210g) red lentils, rinsed and drained; 2 cup (480 mL) vegetable broth; 1/2 tsp kosher salt; 1 tbsp tamari ((or soy sauce if not gluten-free)); 1 (15-ounce / 400 mL) can “lite” or reduced-fat coconut milk; 1 tbsp fresh lime juice; 2–3 tsp 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)

By Nisha Vora · Rainbow Plant LifePublic

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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: 20 min
Cook: 30 min
Total: 50 min
Servings: 4

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Recipe source

This recipe was taken from Instant Pot Thai Red Curry Sweet Potato Soup · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

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

Steps

1
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.
2
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.
3
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.
4
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.
5
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.

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Per portion

Calories: ~99.8 kcal
Protein: ~5.1 g
Fat: ~0.6 g
Carbs: ~22.1 g
Fiber: ~2.6 g
Sodium: ~643.7 mg

6 ingredients still need USDA food links. tamari ((or soy sauce if not gluten-free)) is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

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Partial · 9/15 ingredients linked