Preparation Steps

• Turn on your Instant Pot's sauté feature and add olive oil. When fragrant, add chopped white onion and garlic. Sauté for 4 minutes until onions are translucent.
• Add diced sweet potatoes, chopped carrots, grated ginger, red curry paste, coconut milk, vegetable broth, and salt. Stir to combine.
• Turn off the sauté feature, close the Instant Pot lid, set the valve to seal, and set to manual high pressure for 3 minutes. It will take 10-15 minutes to reach pressure.
• After cooking, perform a quick release by opening the vent and letting steam escape. Open the lid and stir the soup.
• Check that the sweet potatoes and carrots are fully cooked using a fork. If needed, cook for an additional 1-2 minutes on high pressure.
• Use a high-speed blender or immersion blender to blend the soup until smooth. Add more vegetable broth if a thinner consistency is desired.
• Add fresh lime juice and blend briefly once more to combine.
• Serve immediately topped with fresh cilantro, minced red onion, and a sprinkle of everything bagel seasoning.