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Autumn Harvest Sweet Potato Carrot Coconut Soup

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Ingredients

Adjust Servings:
3 organic medium sweet potatoes chopped into large chunks
2 organic medium carrots chopped
2 large tomatoes chopped
1 organic green apple (more if u like tart) chopped
1 large red onion chopped
3 inch piece Fresh ginger grated (ginger imparts a lot of flavors & promotes better digestion)
3 - 4 cloves Fresh Garlic grated
1 teaspoon Red Thai Curry Paste (adjust to a level of spice desired)
14 oz can of organic Full Fat Coconut Milk
4 cups water
Salt to Taste
1 teaspoon coconut oil
for Garnishing Cilantro leaves
1 tabelspoon Cinnamon powder
1 teaspoon nutmeg powder

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Autumn Harvest Sweet Potato Carrot Coconut Soup

Features:
    Cuisine:
      • 40min
      • Serves 6
      • Medium

      Ingredients

      Directions

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      Autumn is here & it brings with its sweet flavors!!!

      To harvest its goodness, we bring you a Sweet Potato Carrot & Coconut soup which is loaded in beta-carotene or vitamin A, Iron, Calcium, Selenium, B vitamins & 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!!!

      (Visited 42 times, 1 visits today)

      Steps

      1
      Done

      Autumn Harvest Sweet Potato Carrot Coconut Soup

      METHOD

      1) First, chop all veggies into small chunks.2) Turn the Instant Pot to saute Mode.

      3) Add coconut oil

      4) Add onions to the pot. saute them in oil until translucent

      5) Add 4 cups of water

      6) Add tomatoes, apple, sweet potato & carrot chunks to the IP

      7) Add coconut milk

      8)Add Thai Curry Paste

      9) Mix everything together

      10) Close the IP, make sure knob is in sealing mode & pressure cook for 8 mins

      11) You can do Quick Release or NPR on the IP after 8 mins are over- it's up to you.

      12) Use immersion blender to puree IP contents to soup consistency

      13) Add Cinnamon & Nutmeg Powder & mix well

      14) Pour in a wide bowl

      15) 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!!!

      2
      Done

      How to Autumn Harvest Sweet Potato Carrot Coconut Soup

      Dr Bijal

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