A simple sweet potato soup with coconut milk, ginger, curry paste and lime.
Prep Time:10-15 mins
Cook Time:25-30 mins
Total Time:35-50 mins
Method:Stove-Top, Instant Pot
1 tablespoon olive oil
4 cloves garlic, peeled and minced
3-inch piece fresh ginger, peeled and minced
3 tablespoons green or red curry paste
2 ¼ teaspoons coarse salt
¼ teaspoon cayenne pepper
4 cups peeled and diced sweet potatoes (from about 4 medium potatoes)
4 cups unsalted vegetable stock
¼ cup fresh cilantro, chopped
15-ounce can full fat canned coconut milk
Zest and juice of 2 medium limes
1 ½ teaspoons honey
Stove Top Directions:
Heat olive oil to medium in a Dutch oven or stock pot. Stir in garlic, ginger, curry paste, salt and cayenne. Add sweet potatoes and stock and bring to a simmer for 15-20 minutes or until sweet potatoes are very soft.
Remove from the heat, add the cilantro and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice and honey and stir to combine. Taste and adjust seaosning, if necessary.
Instant Pot Directions:
Add the garlic, ginger, curry paste, salt, cayenne pepper, sweet potatoes and stock into the bowl of the Instant Pot.
Secure lid on the Instant Pot with toggle on sealed. Set on high pressure for 8 minutes. When complete, carefully use a wooden spoon to push toggle to venting to release the steam. Carefully remove the lid.
Use an immersion blender to puree the soup until very smooth. Stir in the cilantro, coconut milk, lime zest and juice and honey. Taste and adjust seasoning, if necessary.