Instant Pot Thai Red Curry Sweet Potato Soup
User Reviews
5
Instant Pot Thai Red Curry Sweet Potato Soup
Description
The recipe blends cubed sweet potatoes, rinsed red lentils, red curry paste, chopped tomatoes, scallions, garlic, and ginger combined with vegetable broth and coconut milk in an Instant Pot. After cooking under high pressure for 10 minutes with a natural pressure release, the soup is pureed to create a creamy texture. The balance of spicy red curry and natural sweetness from sweet potatoes and agave or sugar defines the flavor profile.
The soup features a smooth, velvety texture with layers of fragrant aromatics and mild heat from the curry paste. Lime juice and fresh cilantro added after cooking provide brightness and herbaceous notes, rounding out the rich coconut base.
Serve the soup as a comforting starter or light meal, optionally garnished with extra coconut milk swirl, scallions, bean sprouts, or chili slices for added texture and heat.
Substitute fresh tomatoes with canned diced tomatoes added on top to avoid burn notices in the Instant Pot. Adjust the amount of curry paste depending on desired spice tolerance.
Ingredients
- 1 scallions sliced, large bunch
- 5 garlic mined, cloves
- 2 tablespoons ginger freshly minced or grated
- 1½ pounds sweet potatoes peeled and cut into 3/4-inch (2 cm) cubes; 680g
- 3 Roma tomatoes chopped, medium; or plum tomatoes
- 4 tablespoons red curry paste 60g; use less if sensitive to spicy food
- 1 cup red lentils rinsed and drained; 190-210g
- 2 cups vegetable broth 480 mL
- 1/2 teaspoon kosher salt
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- 1 coconut milk lite or reduced-fat; 15-ounce / 400 mL can
- 1 tablespoon lime juice fresh
- 2-3 teaspoons agave nectar coconut sugar, organic brown sugar, or organic cane sugar
- 1/2 cup cilantro chopped
- 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.
Notes
- If fresh tomatoes are unavailable, substitute with a 14.5-ounce can of diced tomatoes, adding them on top of other ingredients to prevent triggering the Instant Pot's burn notice.
- Adjust the red curry paste amount based on spice sensitivity as curry paste varies in heat intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1203mg | 50% |
| Potassium | 1179mg | 25% |
| Fiber | 20g | 80% |
| Sugar | 15g | 30% |
| Vitamin A | 27331IU | 547% |
| Vitamin C | 17mg | 19% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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