| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
30 minutes |
Ingredients
- 1 large bunch scallions, sliced
- 5 garlic cloves, minced
- 2 tablespoons freshly grated ginger
- 1½ pounds (680 g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
- 3 medium Roma or plum tomatoes, chopped
- 4 tablespoons (60 g) red curry paste (use less if sensitive to spice)
- 1 cup (190–210 g) red lentils, rinsed and drained
- 2 cups (480 mL) vegetable broth
- ½ teaspoon kosher salt
- 1 tablespoon tamari (or soy sauce, if not gluten-free)
- 1 (15-ounce / 400 mL) can “lite” coconut milk
- 1 tablespoon fresh lime juice
- 2–3 teaspoons agave nectar, coconut sugar, or brown sugar
- ½ cup chopped cilantro
Optional Garnishes: extra coconut milk for a swirl, thinly sliced scallions, bean sprouts, or thinly sliced chili peppers
Instructions
- Pour the vegetable broth into the Instant Pot. Add scallions, garlic, ginger, sweet potatoes, tomatoes, red curry paste, red lentils, salt, tamari or soy sauce, and coconut milk. Stir to combine.
- Secure the lid and set the Pressure Release to Sealing. Select Pressure Cook on High Pressure and set the cook time to 10 minutes.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then switch to Venting to release remaining steam.
- Stir in lime juice, agave (or sugar), and cilantro. Adjust seasonings as needed—more salt for savoriness, lime juice for acidity, or sweetener for balance.
- Blend the soup using an immersion blender until smooth. (If using a stand blender, transfer in batches, removing the lid’s center cap and covering with a towel to vent steam.)
- If too thick, add vegetable broth or water to thin. Stir and heat through.
- Ladle into bowls and garnish as desired.
Notes
- Keeps for 4–5 days in the fridge. The soup thickens as it rests—add a splash of broth or water when reheating.
- For extra creaminess, drizzle coconut milk on top before serving.
- Freezes well for up to 2 months.