• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

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.

• 1 large bunch of scallions, sliced
• 5 garlic cloves, mined
• 2 tablespoons freshly minced or grated ginger
• 1½ pounds (680g) butternut squash, peeled and cut into ¾-inch (2 cm) cubes
• 3 medium Roma or plum tomatoes, chopped*
• 4 tablespoons (60g) red curry paste
• 1 cup (190-210g) red lentils, rinsed and drained
• 2 cups (480 mL) vegetable broth
• 1/2 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
• 2-3 teaspoons 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

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