Spicy Sweet Potato Soup

Your favorite winter veggies and citruses combined in this soup with bright Thai flavors, all done in your Instant Pot in less than 30 minutes!


– 1 tbsp olive oil – 1 onion, chopped – 1 2 inch piece of ginger, peeled and thinly sliced or shredded – 1 tbsp red curry paste – 1 1/2 lbs usually 3-4 sweet potatoes, peeled and cubed – 3 cups chicken or vegetable broth – 1 15 oz can coconut milk – 3 tbsp lemon juice – 1 tsp salt – Cilantro or parsley, for serving (optional)

In a large stock pot over medium heat, heat olive oil. Add onion and ginger and cook until onions are soft. Add red curry paste and cook for an additional minute.

Add sweet potatoes and broth and bring to a boil. Boil for 10-15 minutes, or until sweet potatoes fork tender. Using an immersion blender, puree the soup until completely smooth. If you don’t have an immersion blender, you can blend it in a standing blender in batches.

Stir in coconut milk, lemon juice, and salt. Bring to a simmer and cook for an additional 5-10 minutes.

Garnish with pistachios if desired.