Sweet Potato Coconut Soup
Quick and cozy soup made with sweet potatoes and coconut milk, cooked efficiently in a pressure cooker for a creamy, satisfying meal.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 onion diced
- 3 cloves garlic minced
- 4 cups sweet potatoes diced into half-inch cubes
- 2 cups vegetable broth or water your call, both work good
- 1 15-ounce can coconut milk light or full-fat
- 1 teaspoon chili powder for a subtle kick
- 0.5 teaspoon smoked paprika brings a little smoky depth
- 0.5 teaspoon salt plus quarter teaspoon black pepper for balance
- Some sliced green onions for garnish, adds fresh crunch and color
- 1 tablespoon oil for sautéing your onions
Instructions
Instructions
- Heat a tablespoon of oil in a large pot over medium heat. Sauté the diced onions until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for about a minute until fragrant.
- Add diced sweet potatoes, vegetable broth or water, chili powder, smoked paprika, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a boil, then transfer to a pressure cooker. Seal the lid tightly.
- Set the pressure cooker to high pressure and cook for 8 minutes.
- Allow a natural pressure release for about 10 minutes or perform a quick release if you're in a hurry.
- Open the pot and stir in the coconut milk until smooth. Use an immersion blender or a standard blender to puree until silky smooth.
- Serve hot, garnished with sliced green onions.
Notes
You can stash this soup in your fridge for up to 4 days. Just cover it tightly and reheat gently on the stove or microwave.
If you freeze it, portion into airtight containers for up to 3 months.