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 omitted the brown sugar after making this soup once. It was way too sweet and not necessary. I used Lacinato kale and after removing from the heat, garnished with fresh cilantro. Second time was a charm!
Really enjoyed this. we omitted the kale and brown sugar. I added some chicken thighs I had leftover and served with naan. I added some ginger and extra curry powder. this one is going into the family recipe book!
I added only 1/4 cup of peanut butter so the flavor is just under the surface without being overpowering. It also is much less fat if you are concerned about that. It came out absolutely delicious and I cannot wait to try it again.
Did you also add the chopped peanuts?