Instant Pot Sweet Potato Coconut Curry Soup

I have made a few different versions of sweet potato soup over the years, but a coconut curried version is by far my favorite. It has the right amount of creaminess to compliment the spice and it’s warming yet not too spicy all in one bowl. While I tend to eat this in the colder months, it can be just as refreshing in the warmer months once it is cooled to room temperature. I like to think about it like an Indian gazpacho.

This soup makes lots of leftovers and they freeze great, so make a big batch and freeze the rest for a later meal. You’ll be glad you did!

Instant Pot Sweet Potato Coconut Curry Soup

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 2 tablespoons coconut oil
  • 1 large red onion, chopped
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 5 large garlic cloves, crushed
  • 1 (4-ounce) jar red curry paste (1/2 cup), plus more to taste 1 tablespoon packed light brown sugar, plus more to taste
  • 1 teaspoon ground turmeric
  • 2 ½ pounds sweet potatoes or yams, peeled and cut into 1- to 2-inch pieces
  • 1 (13-ounce) can full-fat coconut milk
  • 3/4 cup smooth natural peanut butter
  • 1 medium bunch spinach (6 to 8 ounces), stemmed (if needed) and chopped
  • Juice of 1 lime, plus more to taste
  • Chopped roasted, salted peanuts, for serving

Directions

  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, 2 1/2 cups water and 1/2 teaspoon salt. Cover and cook on high pressure for 25 minutes.
  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.
  3. Using an immersion blender, purée the soup.
  4. Add the kale and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes.
  5. Taste the soup and season with more salt, brown sugar, lime juice or curry paste, as desired. Serve in bowls with peanuts on top. Enjoy! 

Recipe from: cooking.nytimes.com

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