I just got an pressure cooker! Which means I can recreate this awesome soup I made a while back. When I first made this curry flavored sweet potato soup, it was a bout of inspiration. It was almost as if I could smell what needed to go into this soup.
I’ve never experienced anything quite like that before. Because it turned out so well, I wrote it down so I could recreate it on another cold day. And this time it turned out just as well.
This sweet potato curry soup is different from many of the other sweet potato curries because not only is it vegan, but it doesn’t require coconut milk. I know coconut milk is big with curry, but I haven’t tested out how coconut milk and I do together lately. I also use dried spices rather than a curry paste, because most of those pastes will have something in them that I won’t be able to eat (being corny).
Without further ado, let’s head into the ingredients I used and why I chose them.
Ingredients
This soup does call for quite a few ingredients, primarily because I don’t use pre-made paste or vegetable broth to make soup/curry.
Spices
I use quite a bit of ginger to give a bit of a zing. I think this recipe would work with a clove of garlic or part of an onion, but I don’t digest those well, and this recipe works perfectly fine without.
For dried spices I used cumin, curry powder, cinnamon, cayenne pepper, and salt. It’s pretty simple while adding a great flavor.
If you don’t have an instant pot or pressure cooker, this recipe can be modified to be stove top, just add more water and allow it to cook for about an hour.
Vegetables
The vegetables in this include: red (or orange) bell pepper, a spicy pepper/jalapeno, carrots, and sweet potatoes.
I like having them all relatively the same color to keep it a vibrant orange at the end of the cooking process. The carrots definitely add to the color.
The spicy pepper is completely optional, it’s just if you want a bit more spice in the curry.
Post-cooking ingredients
For post cooking, some the ingredients I add in are oat flour/ground oats and water. The oat flour and water is my way of adding a creaminess similar to cream or coconut milk. If you have a safe cream/milk, feel free to sub that in for the oat flour and water.
I also add in liquid aminos (soy sauce). I add this in to add some umami flavor, which really ties everything together. It’s optional if you can’t use soy, but I highly suggest it.
Optional additions: a squeeze of lime or lemon juice, to cut the sweetness. Another option is to add in a dash of white wine.
Making the Curry Sweet Potato Soup
1. Turn on the oven to broil, and line a baking sheet with aluminum foil. Slice the bell pepper into quarters, removing the seeds and stem. Slice the jalapeno in half, removing the stem (and seeds – optional). Rub the outside of the peppers with sunflower oil. Put skin side up on the aluminum foil. Broil for 5-10 minutes, until the skins are slightly burned. Allow to cool until you can handle them, and peel the skin off.
2. While the peppers are cooking and cooling, start chopping. Dice the ginger. Peel and cut the sweet potatoes and carrots into about 2 inch slices. If you’re wanting to use onion and garlic, cut those now too.
3. Set the pressure cooker to saute. Add in about 2 tablespoons of olive oil. Once it’s heated up, add in the ginger (and garlic/onion). Allow it to cook for about 2 minutes.
4. To the pot, add in the vegetables and spices. Over all of that, pour in 2 cups of water.
5. Close the lid of the instant pot, set to seal, and manually set to pressure cook high for 8 minutes. After the 8 minutes are up, allow it to release pressure for 5 minutes before manually releasing the pressure.
6. While the soup is cooking, combine oat flour (or ground oats) with boiling water. Mix to combine. It will turn into a sludge-like mixture. The reason to make it like this is if you add the oat flour to the soup it will create fish-eyes, or bits of oat flour that doesn’t blend down and leaves clumps in the soup. Add this in once the soup is finished cooking. Also add in some more water, to dilute the soup a bit.
7. Blend the soup with an immersion blender until smooth and creamy. Add in a tablespoon of liquid aminos, and any of the optional items – wine or lime juice. Taste and add more spices if needed.
8. Enjoy on its own, over rice, or with crackers on the side!
Print Recipe
Here’s a printable version of the sweet potato soup recipe if you’d like!
Sweet Potato Curry Soup Instant Pot
Notes
Author: Ashley @LivingCornIntolerant
Ingredients
- 1 inch of ginger
- 4 extra large sweet potatoes, or 6 sweet potatoes
- 2 carrots
- 1 red bell pepper
- small jalapeno/spicy pepper
- Sunflower oil
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp cumin
- 1 tsp curry powder
- Dash of cinnamon
- Dash of cayenne pepper (optional)
- 3 cups water – separated
- 1/2 cup ground oats or oat flour
- 1 tbsp liquid aminos/soy sauce
Instructions
- Cut up bell pepper and jalapeno – bell pepper into 4 slices, jalapeno in half. Remove the seeds, unless you want extra spice. Lightly rub with sunflower oil.
- Turn oven to broil high. Line a sheet tray with aluminum foil, and place the pepper skin side up. Cook under broil for 10 minutes.
- Allow to cool, then remove the skin from the peppers.
- Peel and cut up the carrots and sweet potatoes. Finely chop the ginger.
- Set the pressure cooker to saute, and pour in the olive oil. Once heated, cook the ginger lightly for a few minutes.
- Add in the carrot, sweet potato, and peppers. Add in the salt, cumin, curry powder, cinnamon, and cayenne pepper.
- Over all of this, pour 2 cups of water.
- Set the pressure cooker to 8 minutes on high pressure. Once cooked, allow it to de-pressurize for 5 minutes before manually releasing the steam.
- While that’s cooking, in a bowl or measuring cup, add in the ground oats. Slowly pour in the remaining 1 cup of water (ideally boiling water).
- Using an immersion blender, blend the soup. Add in the oat water mixture and liquid aminos.
Nutrition Facts
Sweet Potato Curry Soup Instant Pot
Serves: 8
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 148 | |
| % Daily Value* | ||
| Total Fat 4.7g | 6.2% | |
| Saturated Fat 0.6g | 0% | |
| Trans Fat 0 | ||
| Cholesterol 0mg | 0 | |
| Sodium 1032mg | 43% | |
| Total Carbohydrate 24.8g | 8% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 7.4g | ||
| Protein 3g | ||
| Vitamin A | Vitamin C | |
| Calcium 21mg | Iron 4mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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