Sweet potatoes are packed with great nutrients. This creamy sweet potato soup is a great way to enjoy the nutritional benefits of these delicious tubers. Add thyme croutons for a crunchy garnish.
Preparation time: 30 minutes
Makes 2-3 servings
6 tablespoons extra virgin olive oil
1 large yellow onion
2 clove garlic
8 crimini mushrooms
2 medium sweet potato
1 teaspoon ground cumin
2 teaspoon salt
2 cup vegetable stock
4 tablespoons coconut milk
In a pressure cooker, heat extra virgin olive oil. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the mushrooms, sweet potato, cumin and salt and sauté for 3 more minutes. Add the vegetable stock and coconut milk and pressure cook on medium heat for 20 minutes. If using a traditional pot cook for 40 minutes or until sweet potatoes are tender all the way through. After cooking, release pressure and open the pressure cooker. Blend with an immersion blender until it is a smooth creamy texture throughout. Salt and pepper to taste.
Copyright, K. Towle, Original recipe
