Pressure Cooker Sweet Potato-Coconut Curry Soup
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons coconut oil, preferably unrefined virgin
- 1large yellow or red onion, chopped
- ½teaspoon kosher salt, plus more for seasoning
- 5large garlic cloves, crushed
- 1(4-ounce) jar red curry paste (½ cup), plus more to taste
- 1tablespoon packed light brown sugar, plus more to taste
- 1teaspoon ground turmeric
- 2½pounds sweet potatoes or yams, peeled and cut into 1- to 2-inch pieces
- 1(13-ounce) can full-fat coconut milk
- ¾cup smooth natural peanut butter
- 1medium bunch baby kale or spinach (6 to 8 ounces), stemmed (if needed) and chopped
- Juice of 1 lime, plus more to taste
- Pinch of ground cayenne (optional)
- Chopped roasted, salted peanuts, for serving
Nutritional analysis per serving (6 servings)
618 calories; 39 grams fat; 19 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 60 grams carbohydrates; 11 grams dietary fiber; 16 grams sugars; 16 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the curry paste and stir until combined, 1 minute. Stir in the brown sugar and turmeric, then add the sweet potatoes, 2½ cups water and ½ teaspoon salt. Cover and cook on high pressure for 25 minutes.
- Step 2
Release the pressure naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter.
- Step 3
Using an immersion blender, purée the soup. Add the kale and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes. Taste the soup and add cayenne, more salt, brown sugar, lime juice or curry paste as desired. Serve in bowls with peanuts on top.
Private Notes
Comments
Instead of using the pressure cooker I just made this on the stove top. I followed all the steps. When I added the water & potatoes I just let it simmer until they were tender then proceeded with the rest. Even if you don't own a pressure cooker this is a wonderful recipe. Enjoy.
I absolutely love this soup. I eliminated the brown sugar altogether and the soup still tasted sweet enough, and I added the juice of two limes, which makes it sing.
Great soup! Some minor omissions: it needs a 1t dried ginger for more brightness - or fresh grated if you have it. Also, the liquid if off- best rule of soup making is use enough liquid to cover contents; in this case, about 3.5 cups. It’s a travesty not to use your broth of choice if you have it - adding water to soup is so sad.
I served this over half basmati rice half quinoa cooked in diluted coconut water. It was great!
I followed this recipe exactly and found that while it was flavorful, it was extremely thick and rich to where I couldn't finish my helping. I think the main culprit is the 3/4c of peanut butter which seems excessive. Maybe 1/4 c would be more appropriate. My husband's take was that it reminded him of a dipping sauce. The poor guy ended up with bad sleep due to indigestion and no amount of Tums were going to help.
Sarah is a maven developer of amazing, tasteful recipes. This soup rated 5 stars with my many friends I have introduced to follow her.