Best 3 Pressure Cooker Sweet Potato Coconut Curry Soup Recipes
Indulge in a symphony of flavors with our tantalizing sweet potato coconut curry soup, a culinary masterpiece crafted with wholesome ingredients and bursting with vibrant aromas. This delightful soup is not only a treat for your taste buds but also a nourishing embrace for your body, thanks to the abundant nutrients packed within each spoonful. Embark on a culinary journey as we unveil the secrets behind this delectable dish, exploring variations that cater to diverse dietary preferences and allergies. From a classic vegan rendition to a gluten-free adaptation, our collection of recipes ensures that everyone can savor this creamy, flavorful soup. Get ready to tantalize your senses and nourish your soul with this irresistible sweet potato coconut curry soup extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW COOKER SWEET POTATO COCONUT CURRY SOUP (VEGAN, GLUTEN FREE)
With sweet and spicy flavors, this Sweet Potato Coconut Curry Soup is not only incredibly tasty, but easy to make in your slow cooker and blender.
Provided by Christin McKamey
Categories Soups
Time 6h10m
Number Of Ingredients 9
Steps:
- Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
- Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.
Nutrition Facts : Calories 360 kcal, Sugar 5.6 g, Sodium 542.5 mg, Fat 177 g, Carbohydrate 40.1 g, Protein 7.8 g, ServingSize 1 serving
INSTANT POT® COCONUT CHICKEN CURRY WITH SWEET POTATO
This chicken curry is loaded with vegetables--carrots, bell peppers, and sweet potato. The curry sauce is mild so it's suitable enough for those with a milder palate.
Provided by thedailygourmet
Categories Main Dish Recipes Curries Chicken
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
- Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Dice cooked chicken while vegetables are cooking.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.
Nutrition Facts : Calories 320.2 calories, Carbohydrate 14.2 g, Cholesterol 43.1 mg, Fat 21.9 g, Fiber 3.3 g, Protein 18.9 g, SaturatedFat 13.6 g, Sodium 476.1 mg, Sugar 3.7 g
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
Tips:
- For a creamier soup, add a can of coconut milk instead of the unsweetened variety. For a more intense coconut flavor, use 1/2 cup of unsweetened coconut milk and 1/2 cup of coconut cream.
- To make the soup spicier, add 1/2 teaspoon of red pepper flakes or 1 teaspoon of curry powder.
- If you don't have a pressure cooker, you can make this soup in a regular pot. Just simmer the soup for 30-45 minutes, or until the sweet potatoes are tender.
- Serve the soup with a side of rice, quinoa, or naan bread.
Conclusion:
This easy pressure cooker sweet potato coconut curry soup is a delicious and healthy meal that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight dinner or a cozy weekend lunch. Plus, it's packed with nutrients like Vitamin A, Vitamin C, and potassium. So next time you're looking for a satisfying and flavorful soup, give this recipe a try. You won't be disappointed!
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