Delicious vegan soup made with red curry paste, sweet potato, carrots, lentils, and creamy coconut milk nourishes your soul! Perfect for a chilly day or when you're in need of a quick, hearty meal!
Prep Time: 15 minutesmins
Cook Time: 25 minutesmins
Total Time: 40 minutesmins
Servings: 4
Author: Shweta
Ingredients
1tablespoonoil
1small onion;, roughly chopped
3clovesgarlic;, chopped
1inchginger;, chopped
½cupred lentils
1medium sweet potato;, roughly cubed
1cupcarrots;, roughly chopped
2cupsvegetable broth;, low sodium
1canlight coconut milk
1tablespoonsoy sauce;, low sodium
2tablespoonsred curry paste*
2tablespoonstomato paste;, no salt added
cilantro,, for garnish (optional)
scallions,, for garnish (optional)
Instructions
Heat oil in the Instant Pot on saute mode.
Saute onions, ginger, garlic until fragrant.
Add sweet potatoes, lentils, carrots, vegetable broth, tomato paste, red curry paste, coconut milk, and soy sauce to the Instant Pot.
Combine well, close the lid, and set the pressure release valve to sealed.
Adjust the pressure to high pressure and set the Instant Pot to "Manual" to cook for 10 minutes.
Once the Instant Pot beeps, natural pressure release. After pressure is released naturally, switch the pressure release valve from sealed to vent. Open lid carefully.
Use an immersion blender to blend thoroughly. Add more vegetable broth depending on your preference on thickness of soup.
Top with extra coconut milk, scallions, and cilantro. Enjoy warm!
Notes
The soup will thicken as it sits so add more vegetable broth or water to adjust the consistency.*Different brands of red curry paste spice levels vary so adjust to your preference.