Instant Pot Thai Red Curry Sweet Potato Soup

rainbowplantlife.com

Delilah

Just an ordinary girl who loves to cook.

1 large bunch of scallions, sliced

5 garlic cloves, mined

2 tablespoons freshly minced or grated ginger

1½ pounds (680g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes

3 medium Roma or plum tomatoes, chopped*

4 tablespoons (60g) red curry paste

1 cup (190 to 210g) 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” or reduced-fat coconut milk

1 tablespoon fresh lime juice

2 to 3 teaspoons agave nectar, coconut sugar, organic brown sugar, or organic cane sugar

½ cup chopped cilantro

Optional Garnishes: extra coconut milk for a pretty swirl, thinly sliced scallions, bean sprouts, thinly sliced chili peppers

subheading: Recipe Notes:

* If you don’t have fresh tomatoes, you can substitute one 14.5-ounce (410g) can of diced tomatoes. I like to add any kind of canned tomatoes at the end, on top of all of other ingredients, and not mix in. before pressure cooking. This prevents the tomatoes from sinking to the bottom, which can trigger the Instant Pot’s burn notice. While diced tomatoes are pretty watery and are often just fine if you stir them in (it’s usually crushed tomatoes or tomato paste that are the culprit), I recommend doing this just to be safe. note: If you don’t have fresh tomatoes, you can substitute one 14.5-ounce (410g) can of diced tomatoes. I like to add any kind of canned tomatoes at the end, on top of all of other ingredients, and not mix in. before pressure cooking. This prevents the tomatoes from sinking to the bottom, which can trigger the Instant Pot’s burn notice. While diced tomatoes are pretty watery and are often just fine if you stir them in (it’s usually crushed tomatoes or tomato paste that are the culprit), I recommend doing this just to be safe.

Directions at rainbowplantlife.com

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