This is a hearty mid-winter soup that is both tasty and filling and healthy. It is wonderful to know something this good is also good for you. If the peanuts are a problem try hazelnuts and almond butter.
- 2 Tbsp Coconut oil
- 1.1 Large yellow or red onion or celery stalks, chopped
- 1/2 tsp kosher salt, more to taste
- 5 garlic cloves, crushed (optional)
- 1/2 Cup Red curry paste
- 1 Tbsp Brown sugar or golden monk-fruit sweetener
- 1 tsp Ground turmeric
- 2 1/2 lb 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
- 2 1/2 Cups Water
- 1/2 tsp Salt
- 1 medium bunch baby kale or spinach (6 to 8 ounces), stemmed (if needed) and chopped
- 1 Lime, juice and zest
- Pinch Korean chili (optional)
- Chopped roasted, salted peanuts, for serving
Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, if used, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, if used, and cook until fragrant, 1 minute. Add the curry paste and stir until combined, 1 minute. Stir in the brown sugar or monkfruit and turmeric, then add the sweet potatoes, water and salt. Cover and cook on high pressure for 25 minutes.
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.
Using an immersion blender, purée the soup. Add the kale or spinach and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes. Taste the soup and add chili, more salt, sweetener, lime juice, or curry paste as desired. Serve in bowls with peanuts on top or serve peanuts separately as a condiment.
6 Servings.
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