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
PRESSURE COOKER CREAM OF CARROT SOUP
This recipe takes baby carrots along with other wonderful ingredients to create a creamy soup that is sure to please! Peeling and chopping is kept to a minimum. Garnish with finely chopped green onions or chives and serve with warm bread.
Provided by Liam Walshe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
- Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 15.3 g, Cholesterol 89.1 mg, Fat 25.4 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 15.6 g, Sodium 377 mg, Sugar 5.7 g
CURRIED PUMPKIN AND SWEET POTATO SOUP
This is good enough for a dinner party though you don't have to wait for company to make this delicious soup. I generally don't care for things made with pumpkin but I love this! I got this from a heart healthy recipe book but I can't remember the name.
Provided by PennyG
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
- add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
- reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
- Puree in food processor or with immersion blender until smooth.
- return to saucepan, if using food processor; stir in milk until blended.
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
SWEET POTATO & COCONUT CURRY
Prep your veggies and let the slow cooker do the work with our filling sweet potato curry
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
- Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
- Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
- Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
- Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.
Nutrition Facts : Calories 434 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 25 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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