Instant Pot Thai Red Curry Sweet Potato Soup

Bahan-bahan (4 porsi)

• 1 large bunch of scallions, (sliced)
• 5 g arlic cloves, (mined)
• 2 tablespoons freshly minced or grated ginger
• 1½ pounds (680g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
• 3 medium Roma or plum tomatoes, (chopped*)
• 4 tablespoons (60g) red curry paste** (use less if sensitive to spicy food)
• 1 cup (190-210g) red lentils, rinsed and drained
• 2 cups (480 mL) vegetable broth
• 1/2 teaspoon kosher salt
• 1 tablespoon tamari ((or soy sauce if not gluten-free))
• 1 (15-ounce / 400 mL) can “lite” or reduced-fat coconut milk
• 1 tablespoon fresh lime juice
• 2 -3 teaspoons agave nectar, (coconut sugar, organic brown sugar, or organic cane sugar)
• 1/2 cup chopped cilantro
• Optional Garnishes: extra coconut milk for a pretty swirl, (thinly sliced scallions, bean sprouts, thinly sliced chili peppers)