About the Recipe
Sweet Sour and Spicy soup made with Sweet potatoes, Red lentils and Thai red curry paste.
Ingredients
 600-700 gram sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
1 cup (200g) red lentils (masoor dal), rinsed and drained
2 large onions, sliced / or a large bunch of Spring onions.
5 garlic cloves, minced
2Â tablespoons grated ginger
3 medium tomatoes, chopped
4 tablespoons (60g) red curry paste (use less if sensitive to spicy food)
2 cups (500 ml) vegetable broth
Salt to taste
1 tablespoon Soy Sauce/ tamari
400ml reduced-fat coconut milk
1 tablespoon fresh lime juice
2-3 teaspoons brown sugar (optional )
1/2 cup chopped coriander
  Optional Garnishes: extra coconut milk for a pretty swirl, thinly sliced spring onions, thinly sliced chili peppers
Preparation
In a Pressure cooker, add 1 Tablespoon of Coconut oil, add the onions and cook for a few minutes till they become transparent.
Add ginger garlic and cook for another 2 minutes.
Add sweet potatoes, tomatoes, red curry paste, red lentils, salt, and tamari or soy sauce, and coconut milk. Stir to combine.
Secure the lid and Pressure Cook for about 10 minutes.
Add the lime juice, agave or sugar, and chopped Coriander. Stir to combine.
Puree the soup using an immersion blender. Taste the soup and adjust the seasonings as needed,
If the soup is too thick for your liking, add some vegetable broth or water, and stir to heat through until the soup has thinned out a bit.
Serve soup into bowls and garnish as desired.