Cozy, hearty Instant Pot sweet potato lentil soup uses simple ingredients and is packed with protein and FLAVOR! It's perfect for lunch or a chilly evening dinner.
Servings 6
Author Becky Striepe
Ingredients
1tablespoonolive oil
½red oniondiced
3clovesgarlicminced
1"piecegingerminced
½teaspoonsalt
1 ½poundssweet potatocubed (Peel if you like!)
¼cupred lentils
2cupsvegetable broth
1 ½teaspoonscurry powder
½teaspoonsmoked paprika
½cupcashewssoaked in hot water for 10 to 15 minutes
Start soaking the cashews in hot water, if you haven't already.
Press your Instant Pot's sauté button, and add the oil. Once it's hot, add the onion, garlic, and ginger, and sprinkle on the salt. Cook until the onion starts to turn golden, adding splashes of water, if needed. About 7 to 10 minutes.
Stir in the sweet potato, lentils, broth, and spices. Lock the lid and cook at pressure for 6 minutes with a 10-minute natural release.
While the soup is cooking, add the cashews and water to your blender, and puree until completely smooth.
Use an immersion blender to puree the soup, but leave some chunks in there, if you like. If you don't have an immersion blender, you can let the soup cool and blend in an upright blender, then return it to the Instant Pot.
Stir the spinach and cashew cream into the pureed soup in the Instant Pot, lock the lid again, and cook at pressure for 0 minutes with a quick release. Stir and serve!
Video
Notes
Leftovers will keep for up to 4 days in the fridge.This soup also freezes like a dream! Store in a freezer-safe container for up to 6 months, and thaw overnight in the fridge or for a couple of hours on the kitchen counter, then reheat in the microwave or on the stovetop.