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.
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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.
“I made this for Thanksgiving dinner and it was absolutely delicious! It will definitely become a regular item in my rotation.” – Rochelle
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
- 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.
Is this soup spicy?
Nope! This soup has a ton of flavor but is not spicy.
Can you overcook the sweet potatoes?
Because this soup cooks for such a short amount of time, don’t worry about overcooking the sweet potatoes. You’ll notice that the sweet potato chunks cook faster than the carrots, so those will likely be more tender than the carrots.
What is the best way to blend this soup?
You can either use a Vitamix/high-speed food blender, food processor, or an immersion blender to blend the soup until smooth. Everyone prefers a different texture, so feel free to add a little bit more vegetable broth to thin the soup if that’s your preference.
More Instant Pot Soups
- Instant Pot Hamburger Soup
- Instant Pot Vegetarian Chili
- Instant Pot Butternut Squash Soup
- Tuscan Turkey Soup
- Instant Pot Lentil Soup
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. We share more details in the recipe notes about freezing this sweet potato soup and here is our guide to freezing soups of all kinds!
Sprinkle each bowl of sweet potato curry soup with your favorite toppings! We love fresh cilantro, minced red onion, and a sprinkle of everything bagel seasoning.
Instant Pot Sweet Potato Curry Soup
- 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
- fresh cilantro
- minced red onion
- everything bagel seasoning or black sesame seeds
- 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. It will take around 10-15 minutes for your Instant Pot to build enough pressure to start counting down.
- 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.
Tips & Notes
- 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.
- Freezer Instructions: This soup makes a great freezer meal, and can be kept in an airtight container in the freezer for up to 3 months.
How to freeze individual components to cook at a later date
- Blanch Sweet Potatoes: We do this so they don’t become grainy and discolored in the freezer. Prepare an ice water bath in a large mixing bowl. Add about 2 cups of ice and 8 cups of cold water into the bowl, and set aside. In a large pot, bring 8 cups of water and 1 teaspoon salt to a boil. When the water has come to a rolling boil, add the diced sweet potatoes to the pot and let them boil for 3 minutes (no more than 3 minutes!).
- Ice Bath: Use a slotted spoon to remove the sweet potatoes from the boiling water and immediate place them in the ice bath. Let the sweet potatoes sit in the ice bath for 10 minutes or until the sweet potatoes are cool to the touch. Once cool, remove the sweet potatoes from the ice bath and place them on a dish towel to dry them off.
- Place in Freezer-Safe Container: Place the onion, garlic, sweet potatoes, carrots, ginger, curry paste and coconut milk into a freezer-safe bag or container and mix well. Seal the bag. Label and date the bag before placing in the freezer to ensure you remember what the contents are + you’ll know what date you should cook the soup by (3 months from the date you freeze!).
To Cook (From Frozen in the Instant Pot)Ingredients to Add Before Cooking
- 1 cup vegetable broth (or water)
- 1/4teaspoon salt
- 2 tablespoons fresh lime juice
- Remove the container of soup ingredients from the freezer and run it under warm water to loosen the ingredients from the container.
- Place the frozen ingredients into the Instant Pot. You may have to break up the ingredients into a couple pieces for it to fit in the IP.
- Add the vegetable broth and salt into the IP. Cover IP and turn the valve to seal. Set IP to manual > high > and turn the timer to 3 minutes. It will take around 10-15 minutes for your IP to build enough pressure to start counting down.
- Once the timer goes off, quick-release the IP 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. If things are cooked enough, simply cook for 1-2 more minutes on high.
- Use an immersion blender or blender to blend the soup until smooth. At this point, feel free to add a little bit more vegetable broth to thin things out as needed.
- Finish things off with 2 tablespoons of fresh lime juice and blend one more time.