Instant Pot Thai Red Curry Sweet Potato Soup

Scaled for 4 portions · 5 steps

1large bunch of scallions, (sliced)5garlic cloves, (mined)2 tbspfreshly minced or grated ginger680 g(680g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes3medium 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 drained2 cup(480 mL) vegetable broth0.5 tspkosher salt1 tbsptamari ((or soy sauce if not gluten-free))1(15-ounce / 400 mL) can “lite” or reduced-fat coconut milk1 tbspfresh lime juice2–3 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)

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