Name: Thai Red Curry Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 bunch scallions (sliced); 5 clove garlic cloves (minced); 2 tbsp fresh ginger root (minced or grated); 1.5 lb sweet potatoes (peeled and cut into 0.75-inch cubes); 3 null roma tomatoes (chopped); 4 tbsp red curry paste (ensure vegan brand); 1 cup red lentils (rinsed and drained); 2 cup vegetable broth; 0.5 tsp kosher salt; 1 tbsp tamari (or soy sauce); 1 can reduced fat coconut milk (15-ounce can); 1 tbsp lime juice (fresh); 2.5 tsp agave nectar (or coconut sugar); 0.5 cup cilantro (chopped); null to_serve coconut milk (for swirling); null to_serve bean sprouts; null to_serve red chillies (thinly sliced)

Instructions

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1

Pour the vegetable broth (2 cup) into the Instant Pot. Add the scallions (1 bunch), garlic cloves (5 clove), fresh ginger root (2 tbsp), sweet potatoes (1.5 lb), roma tomatoes (3), red curry paste (4 tbsp), red lentils (1 cup), kosher salt (0.5 tsp), tamari (1 tbsp), and reduced fat coconut milk (1 can). Stir to combine.
2

Secure the lid and set to Pressure Cook on high for 10 minutes.
3

Allow a natural pressure release for 10 minutes, then vent any remaining steam.
4

Stir in the lime juice (1 tbsp), agave nectar (2.5 tsp), and cilantro (0.5 cup). Taste and adjust seasonings as needed.
5

Puree the soup using an immersion blender until smooth. If using a stand blender, work in batches and vent steam carefully. Add water if the consistency is too thick.
6

Ladle into bowls and garnish with a swirl of [null to_serve coconut milk], extra [null to_serve scallions], [null to_serve bean sprouts], and [null to_serve red chillies].