PRESSURE COOKER SWEET POTATO-COCONUT CURRY SOUP
This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust the flavor as you like. The rich soup is quite thick, so if you prefer a looser soup, stir in a little extra water until it reaches your ideal consistency. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping, but roasted salted peanuts also work beautifully. Find the slow-cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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, 2 1/2 cups water and 1/2 teaspoon salt. Cover and cook on high pressure for 25 minutes.
- 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.
- 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.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 61 grams, Fat 36 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 16 grams, TransFat 0 grams
SPEEDY SWEET POTATO SOUP WITH COCONUT
A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
- Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.
Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
SPICY SWEET POTATO AND COCONUT SOUP
Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!
Provided by Lynn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
- Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
- Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g
WONDERFUL CURRIED SWEET POTATO SOUP
This IS a WONDERFUL SOUP. And look at the list, just a few ingredients! I came up with lots of GREAT ideas for the contest, but when I asked my friends what they liked best, they always mentioned this humble soup! How funny is that? The rum really makes a difference. It is added at the very end, so if you have kids at the table and you're worried about it, just serve them first and add the rum later. You may want to leave it out altogether, but just let me tell you one more time that the RUM IS a LOVELY ADDITION. I use Patak's curry paste which is available in Asian stores where I live. Madras is labelled as a hot paste and Korma as mild. I've also tried a Patak's paste called HOT/TRES EPICE which I do NOT RECOMMEND.
Provided by tigerduck
Categories Yam/Sweet Potato
Time 30m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- SOUP:.
- In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
- Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
- Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
- Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
- Serve:.
- Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
CURRIED SWEET POTATO SOUP
This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.
Provided by Annisette
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
- Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
- Process with an immersion blender (or in batches with a regular blender) until smooth.
- Stir in the coconut milk and reheat gently without boiling.
- Serve with warm pita bread.
CURRIED SWEET POTATO SOUP W/SHRIMP & TOASTED COCONUT
Steps:
- Preheat oven 450 F. Toss sweet potatoes in TBS. melted butter, cover & bake for 30 min. In a 4-quart heavy bottom pan, heat 1/4 cup butter over med. heat. Add onions & carrots, cover and cook for 15 min., stirring occasionally until veges are softened. Add garlic, ginger, chilis & cury:cook 1 min., and stir in roasted potatoes & apple chunks. Add stock, bring to boil & reduce to a simmer. Cook uncovered for 20-30 min., or until veges are tender. Cool, puree soup in blender or processor in batches. Whick in coconut milk. Soup may be prepared ahead to this point. Re-warm soup over med. heat, stirring. Season salt , pepper, cider vinegar. In a heavy bottom skillet,saute shrimp or scallops in remaining butter. Add orange zest, shrimp, cilantro & raisons to soup. Keep warm. Fold mango chutney into whipped cream & reserve. Ladle soup into serving bowls and spoon a dallop of mango chutney whipped cream into center of each. Sprinkle w/toasted coconut, if desired & serve immediately.
CURRIED SWEET POTATO SOUP WITH SHRIMP AND TOASTED COCONUT
Steps:
- Preheat oven to 400 F. Toss sweet potatoes in 2 tablespoons melted butter, cover and bake for 30 minutes. In a 4-quart heavy-bottomed pan, heat 1/4 cup butter over medium heat. Add onion and carrots, cover and cook for 15 minutes, stirring occasionally until vegetables are softened. Add garlic, ginger, chilies and curry; cook 1 minute, and stir in roasted sweet potatoes and apple chunks. Add stock, bring to a boil and reduce to a simmer. Cook, uncovered for 20 to 30 minutes or until vegetables are very tender. Cool, puree soup in blender or processor in batches. Whisk in coconut milk. Soup may be prepared ahead to this point. Re-warm soup over low heat, stirring. Season with salt, pepper and cider vinegar. In a heavy-bottomed skillet, sauté shrimp in remaining butter. Add orange zest, shrimp, cilantro and raisins to soup. Keep warm. Fold mango chutney into whipped cream and reserve. Ladle soup into serving bowls and spoon a dollop of mango chutney whipped cream in center of each. Serve immediately.
SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE
This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping - snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 8h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
- Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 19 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 396 milligrams, Sugar 19 grams, TransFat 0 grams
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SWEET POTATO–COCONUT SOUP WITH THAI CURRY - FOOD
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4.1/5 (7)Category Dinner
- In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice.
- In batches, puree the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.
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5/5 (2)Total Time 40 minsCategory SoupCalories 373 per serving
- Heat oil in a soup kettle or Dutch oven over medium heat. Cook onions, stirring occasionally, for 5 minutes or until translucent. Add sweet potatoes and broth to the pot and bring to a boil. Lower the heat and simmer, partially covered, for 15 minutes, until potatoes are cooked through. Puree the soup, using an immersion blender or by transferring the soup to a food processor. Return the soup to the pot with the heat off. Add coconut milk, lime juice, salt and cayenne. Stir to combine. Season with salt and pepper, to taste. Set aside while you sauté the shrimp.
- Put shrimp in a bowl. Sprinkle spice mix over shrimp and toss to coat. Heat 2 teaspoons oil in large skillet until hot but not smoking. Cook shrimp for about 2 1/2 minutes per side over medium-high heat, or until there’s a nice brown spice crust on the outside and the shrimp is just cooked through. Tent with foil to keep warm while you heat the soup.
- Heat the soup gently until it’s hot. Ladle into shallow bowls. Place 3-4 shrimp in each bowl. Add a small pile of shredded spinach to the center of each bowl. Serve hot.
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- In the meantime, start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/avocado) oil (amount as original recipe is written // adjust if altering batch size). Cook for a few minutes and then add garlic and stir.
- Season with 1/4 tsp each salt and pepper and stir (amount salt/pepper as original recipe is written // adjust if altering batch size). Add sweet potatoes, curry powder, and cayenne pepper (reduce or omit for less heat).
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