Tuesday, March 7, 2017

Curried Sweet Potato Soup (pressure cooker)

Some of the most flavorful dishes are made with the most minimal ingredients. When everything is real and fresh, you will get the best results. This Curried Sweet Potato Soup is whipped up in minutes using your pressure cooker. The spice from the curry is well balanced with the creamy coconut milk and fresh lime juice. I'm sure this would be delicious with butternut squash as well! 

Curried Sweet Potato Soup

serves 3-4

  • 4 C sweet potato, cubed 1/2"
  • 1 can full-fat coconut milk
  • 2 C chicken or vegetable broth
  • 1 tsp minced garlic
  • 1 tsp minced ginger (or 1" piece)
  • 1 TB thai red curry paste
  • juice from 1/2 lime
  • 1 tsp salt
  • pepper
  • sesame oil and cilantro for garnish (optional)
In your pressure cooker, add about 3 TB of Extra Virgin Olive Oil. Set to saute. When your oil is hot, add your ginger, garlic, and curry paste. Stir-fry for about 1 minute. This will release some of the flavors and it will be very aromatic.  Add your coconut milk, broth, sweet potato, salt, and pepper. Give a good stir and lock on your lid. 

Cook on high/manual for 7 minutes. When the timer goes off, do a quick release for steam. Squeeze in your lime juice. Using an immersion blender or regular blender, purée the soup. If using a regular blender, do not fill more than 1/3 the way, blending in batches. If you're using a vitamix, the covers have space for steam to escape so you can do 1/2 way full.

Serve with a drizzle of sesame oil and fresh cilantro.

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