Pressure Cooker Sweet Potato-Coconut Curry Soup

This is delicious! As per other people’s comments I used 2 cups of stock instead of water and added an extra limes’ worth of juice. Served over rice. Made 3 quarts and I froze one. Next time I might add some other vegetables with the kale to make it more like a curry and less like a soup. Cooked chicken or shrimp would make a fine addition!

When using blue elephant curry paste, reduce by half!

Used 3c chix broth Added about 1/2 tsp gochugong for spice/ balance Reduced brown sugar to 1/2 tbsp

Absolutely love this soup!!!! I didn't have access to a stick blender but it didn't seem to need it. I chopped the fresh ginger, garlic, and onions small. The bites of fresh ginger were great! I didn't add the brown sugar but used peanut butter with honey in it. It definitely did not need any extra sweetener. I immediately released the pressure valve instead of leaving it for 10 minutes and turned the instapot to sauté when I added the greens. I used a mix of baby greens. Will make again!!!!

I added a can of chickpeas and used Spinach instead of Kale. I also added some more spices (cumin, curry and paprika). Very yummy!

So good! Added fresh grated ginger with the garlic. Used chicken stock instead of water and increased it by one cup. Will definitely make again.

Followed recipe closely. I found it far too sweet. Needed to add the juice of 4 limes and lots of salt and cayenne to balance the flavor. Someone suggested ginger. Yes. Also maybe a jalapeño or some other chili.

So tasty & versatile. We added rice to ours. Next time we will probably add lentils too.

Really hit the spot for the two of us with upper respiratory colds. You really have to add and taste, add and taste, to meet your own needs. We didn't have limes (!!) nor fish sauce (on my list) but still loved this soup. Cut back to 1/2 cup the peanut butter, but again, taste and add. You cannot subtract! Everything else as written. No problem with consistency, but yet again, I eyeballed the amount of liquid needed to create what I wanted. Delicious.

I cooked this in a Dutch oven on the stove. Didn’t blend it into a soup, just left it chunky like a stew and served over basmati rice . It was delicious that way!

This was wonderful. Only deviation was to thin it with some vegetable stock as it was quite thick. Warm spicy comfort! Needs lots of lime juice to brighten it and definitely liked the Maestri red curry paste. A keeper of a recipe!

Really good recipe. As others have said, definitely use stock instead of water, and the amount of peanut butter can be changed to taste without significantly changing the texture or heartiness of the soup. Extra lime and fish sauce added brightness. I added a chopped serrano pepper for extra spice and loved the heat! Super hearty, warming, and filling.

I halved the amount of sweet potatoes and peanut butter, thanks to a comment/review I read, and I highly recommend doing that! It’s incredibly rich, I cannot imagine using the full amount of sweet potatoes and pb. Also used 1tbsp freshly grated ginger per another recommendation. Not sure I’d make it again but if you like very rich creamy soups, this might be for you.

This was so good, I made it for my brother after his wisdom tooth extraction and made some slight alterations: - Chicken stock instead of water - Crunchy peanut butter - ~3.5 cups instead of the 2.5 - serves with a tuna sandwich

Wow, this is a flavor explosion! The lime juice and curry provide the perfect counterpoint to the creamy sweet potato-coconut bisque. I did omit the brown sugar, and I stirred in about a half-teaspoon of ground ginger and a tablespoon of fish sauce. Verdict: Delectable! I could see adding shredded leftover cooked chicken or topping the soup with crisp cubes of fried tofu and some Thai basil. It's hearty enough that you could even serve it over steamed rice or quinoa. Peace!