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Instant pot sweet potato curry soup

Instant pot sweet potato curry soup

By Charlotte Man
10’ Prep time
20’ Cook time
30’ Total time
322 Calories
6 Serving

Summary

Cozy up with a big bowl of instant pot sweet potato curry soup. this gorgeous sweet potato and carrot soup is made in under 30 minutes and packs a flavorful punch with fresh ginger, coconut milk, and red curry paste.
Charlotte Man 0 Followers

Step by Step

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Step 1

Turn on your Instant Pot's sauté feature and add olive oil. When the olive oil is fragrant, add white onion and garlic. Sauté for 4 minutes or until onions become translucent.
Step 2
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Step 2

Next, add the rest of the ingredients and mix.
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Step 3

Turn off the sauté feature, close Instant Pot, and turn the valve to seal. Set Instant Pot to manual > high > and turn the timer to 3 minutes.  It will take around 10-15 minutes for your Instant Pot to build enough pressure to start counting down.
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Step 4

Once the timer goes off, quick release the Instant Pot by opening the vent and let the steam pour out.
Step 5
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Step 5

Open Instant Pot and mix. Use a fork to test both the sweet potato and carrot chunks. You want to make sure they are cooked all the way through. The sweet potato cooks faster than carrots, so those will likely be more cooked than the carrots. If things aren’t cooked enough, simply cook for 1-2 more minutes on high.
Step 6
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Step 6

Now it's time to blend! You can either use a Vitamix/high-speed food processor or an immersion blender. Blend until smooth. At this point, feel free to add a little bit more vegetable broth to thin things out as needed.
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Step 7

Finally, add 2 tablespoons of fesh lime juice and blend one more time.
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Step 8

Serve immediately and top with fresh cilantro, minced red onion, and a sprinkle of everything bagel seasoning.

Tips and Warnings

  • Storage: We love leftover soup! Often, soup tastes even better then next day after the flavors have had time to mingle. Store this sweet potato curry soup in an airtight container in the refrigerator for up to 5 days.
  • Freezer Instructions: This soup makes a great freezer meal, and can be kept in an airtight container in the freezer for up to 3 months.
  • 1 cup vegetable broth (or water)
  • 1/4teaspoon salt
  • 2 tablespoons fresh lime juice

Ingredient

  • Large carrots
    Large carrots
    4
  • Large sweet potatoes
    Large sweet potatoes
    2
  • Can full-fat coconut milk
    Can full-fat coconut milk
  • Fresh lime juice
    Fresh lime juice
    29.57 ml
  • Olive oil
    Olive oil
    29.57 ml
  • Vegetable broth
    Vegetable broth
    236.59 ml
  • Salt
    Salt
    1.23 ml
  • Large white onion
    Large white onion
    0.5
  • Fresh cilantro
    Fresh cilantro
    1
  • Everything bagel seasoning
    Everything bagel seasoning
    1
  • Freshly grated ginger
    Freshly grated ginger
    14.79 ml
  • Can full-fat coconut milk
    Can full-fat coconut milk
    28.35 g
  • Garlic
    Garlic
    4 pcs
  • Minced red onion
    Minced red onion
    1
  • Red curry paste
    Red curry paste
    29.57 ml

Nutrition Facts

View nutrition facts
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