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.
There are so many reasons why we love this Instant Pot sweet potato soup recipe. Besides the beautiful orange color, this curry soup is made with whole ingredients, tons of flavorful veggies, and is naturally vegan + gluten free.
It’s a quick recipe, too – just 30 minutes from start to finish! Simply cook all of the ingredients for this soup in your Instant Pot on high pressure for 3 minutes. Quick release and use an immersion blender to purée.
Table Of Contents
What is in Instant Pot sweet potato curry soup?
The name says it all! This Instant Pot soup recipe is packed with fresh veggies and a few other powerful ingredients to give it wonderful curry flavor. You’ll need:
Veggies including onion, garlic, carrots, and sweet potatoes
Freshly grated ginger and red curry paste for flavor
Coconut milk and vegetable broth to thin out the soup
Substitutions
- Use a combination of russet potatoes and sweet potatoes. You need about 5 cups total of diced peeled potatoes.
- Instead of vegetable broth, use the same amount of water.
- In a pinch, use 1/4 teaspoon of ground ginger in place of freshly grated ginger.
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.
Freeze this Soup
This soup makes a GREAT freezer meal, and can be kept in an airtight container in the freezer for up to 3 months.
Instant Pot Sweet Potato Curry Soup
This gorgeous Instant Pot sweet potato curry soup is ready in under 30 minutes and features bold flavors like fresh ginger, coconut milk, and red curry paste.
Instructions
INGREDIENTS
- 2 tablespoons olive oil
- 1/2 large white onion chopped
- 4 cloves garlic chopped
- 2 large sweet potatoes peeled and diced (~5 cups)
- 4 large carrots chopped
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 15-oz. can full-fat coconut milk
- 1 cup vegetable broth or water
- 1/4 teaspoon salt
- 2 tablespoons fresh lime juice
Optional toppings
- fresh cilantro
- minced red onion
- everything bagel seasoning or black sesame seeds
INSTRUCTIONS
- 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.
- Next, add the rest of the ingredients and mix.
- 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.
- Once the timer goes off, quick release the Instant Pot by opening the vent and let the steam pour out.
- 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.
- 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.
- Finally, add 2 tablespoons of fesh lime juice and blend one more time.
- Serve immediately and top with fresh cilantro, minced red onion, and a sprinkle of everything bagel seasoning.
