Cozy up with a generous bowl of Instant Pot sweet potato curry soup. This vibrant orange soup combines sweet potatoes, carrots, fresh ginger, coconut milk, and red curry paste for a creamy, aromatic dish that comes together in under 30 minutes. Naturally vegan and gluten-free, it’s made from whole ingredients and delivers bold flavor with minimal effort.
This recipe is ideal for busy weeknights and makes excellent leftovers. The Instant Pot shortens cook time: after sautéing the aromatics, pressure-cook for just a few minutes, then purée until smooth with an immersion blender or high-speed blender. The result is a silky, comforting soup with warm curry notes and a bright finish from lime juice.
What is in Instant Pot sweet potato curry soup?
The name says it all: this soup focuses on simple, flavorful ingredients. Key components include:
- Veggies: onion, garlic, carrots, and sweet potatoes
- Flavorings: freshly grated ginger and red curry paste
- Liquids: coconut milk and vegetable broth (or water) to achieve a creamy, spoonable texture
- Finishing touch: fresh lime juice to brighten the flavors
Substitutions
- You can mix russet and sweet potatoes if you prefer a less sweet profile. Aim for about 5 cups total of diced, peeled potatoes.
- If you don’t have vegetable broth, use water instead—the curry paste and coconut milk provide most of the flavor.
- If fresh ginger is unavailable, substitute 1/4 teaspoon ground ginger in a pinch, though fresh ginger yields the brightest flavor.
FAQ
No — it has bold curry flavor but is not hot-spicy. Adjust the amount of red curry paste to your taste if you prefer more heat.
Can you overcook the sweet potatoes?
Because the pressure-cook time is short, overcooking is unlikely. Sweet potatoes tend to soften faster than carrots, so you may notice slightly softer sweet potato pieces.
What is the best way to blend this soup?
Either an immersion blender or a high-speed blender works well. Blend until smooth, and add extra vegetable broth to reach your desired consistency if needed.
How can I use up leftover curry paste?
Red curry paste can be incorporated into other dishes such as meatballs, stir-fries, or additional coconut curry soups to add depth and warmth.
More Instant Pot soups
- Instant Pot Hamburger Soup
- Instant Pot Vegetarian Chili
- Instant Pot Butternut Squash Soup
- Tuscan Turkey Soup
- Instant Pot Lentil Soup
Storage
Leftover soup often tastes even better the next day after the flavors have melded. Store cooled soup in an airtight container in the refrigerator for up to 5 days.
Freeze this soup
This recipe freezes well and makes a great make-ahead meal. Transfer cooled soup to freezer-safe containers or bags and freeze for up to 3 months. Defrost in the refrigerator overnight, then reheat gently on the stovetop or in the microwave, stirring occasionally.
Serving suggestions
Top each bowl with fresh cilantro, minced red onion, and a sprinkle of everything bagel seasoning or black sesame seeds for contrast. For a heartier bowl, add a scoop of rice or serve alongside a grain-based main like coconut curry chicken and rice.
Instant Pot Sweet Potato Curry Soup — Recipe
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1/2 large white onion, chopped
- 4 cloves garlic, chopped
- 2 large sweet potatoes (peeled and diced, about 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
- Set your Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion and garlic and sauté for about 4 minutes, until the onion becomes translucent and fragrant.
- Add the diced sweet potatoes, chopped carrots, grated ginger, red curry paste, coconut milk, vegetable broth (or water), and salt. Stir to combine so the curry paste is evenly distributed.
- Turn off the sauté feature. Close the Instant Pot lid and set the valve to seal. Select Manual/High pressure and set the timer for 3 minutes. Expect 10–15 minutes for the pot to come to pressure before the cook time begins.
- When the cook time ends, perform a quick release by carefully opening the vent. Once the steam has released, open the lid and stir. Test a piece of sweet potato and a carrot with a fork — sweet potatoes typically cook faster, so the carrots may be slightly firmer. If needed, cook for an additional 1–2 minutes on high.
- Using an immersion blender or transferring batches to a blender, purée the soup until smooth. Add extra vegetable broth to thin the soup if you prefer a lighter consistency.
- Stir in 2 tablespoons of fresh lime juice and blend briefly to incorporate. Serve immediately with desired toppings.
Tips & Notes
- Storage: Refrigerate in an airtight container for up to 5 days.
- Freezer: Freeze in suitable containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to freeze components for later cooking
- Blanch diced sweet potatoes for 3 minutes in boiling, salted water, then transfer immediately to an ice bath to stop cooking. Drain and dry.
- Combine the prepared onion, garlic, blanched sweet potatoes, carrots, ginger, curry paste, and coconut milk in a freezer-safe bag or container. Seal, label, and freeze.
- To cook from frozen in the Instant Pot: add the frozen contents to the pot along with 1 cup vegetable broth (or water) and 1/4 teaspoon salt. Seal and cook on high pressure for 3 minutes, then quick-release, blend, and finish with lime juice.
Nutrition (per serving, approximate)
Calories: 322 kcal; Carbohydrates: 26 g; Protein: 3 g; Fat: 25 g; Fiber: 3 g; Sugar: 8 g. Nutrition values are estimates and should be used as a guideline only.