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.
- Serves: 6 persons
- 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 (1/2 cup), plus more to taste
- 1tablespoon packed light brown sugar, plus more to taste
- 1teaspoon ground turmeric
- 2 ½pounds 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
Step 1Using 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.
Step 2Release 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 3Using 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.