Instant Pot Thai Red Curry Sweet Potato Soup

rainbowplantlife.com

Catherine Delaloye

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** (use less if sensitive to spicy food)

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

Directions at rainbowplantlife.com

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