Ingredients
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3 organic medium sweet potatoes chopped into large chunks
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2 organic medium carrots chopped
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2 large tomatoes chopped
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1 organic green apple chopped
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1 large red onion chopped
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3 inch piece gingerminced (ginger imparts a lot of flavors & promotes better digestion)
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3 - 4 cloves garlicminced
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1 tsp. Thai red curry paste(adjust to a level of spice desired)
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14 oz. can of organic full fat coconut milk
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4 cups water
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salt to taste
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1 tsp. coconut oil
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for garnishing fresh cilantro
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1 Tbsp. ground cinnamon
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1 tsp. ground nutmeg
Directions
A perfect meal for Autumn. We bring you a sweet potato carrot and coconut soup which is loaded in beta-carotene or vitamin A, iron, calcium, selenium, B vitamins, and vitamin C. And, let’s not forget its loaded with fiber.
Add tart tomatoes to the mix and we tap into the health benefits of lycopene. Coconut milk provides the right amount of fat for the vitamin A absorption in our body.
Made in the Instant Pot, its easy peasy!
Steps
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1
Done
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Prep your veggiesFirst, chop all veggies into small chunks. Turn the Instant Pot to sauté mode. |
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2
Done
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Cook in an Instant PotAdd coconut oil. Add onions to the pot. Sauté them in oil until translucent. Add 4 cups of water. Add tomatoes, apple, sweet potato, and carrot chunks to the Instant Pot. Add coconut milk and Thai curry paste. Mix everything together and close the pot making sure the knob is in sealing mode & pressure cook for 8 mins. You can do Quick Release or NPR on the IP after 8 mins are over- it's up to you. Use immersion blender to puree IP contents to soup consistency. Add cinnamon and nutmeg and mix well. |
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3
Done
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Garnish and Enjoy!Garnish with Cilantro & serve! Tips: This can also be made on stove top. it will take longer- 20-25 mins for all the veggies to cook down enough to be blended to a soupy consistency. Serving Suggestion - Pairs well with a small salad with red kidney beans and figs on a cold Fall evening! |
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4
Done
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How to Video - Autumn Harvest Sweet Potato Carrot Coconut Soup |
