Curried sweet potato soup

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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)
Directions
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.

--
Pippa Gawley
Tel/What's App: +44 7980 921030
Skype: pgawley

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