This was the soup of the day at a small bistro in the Midwest where I stopped during a cooking school tour. The soup was comforting after a long day of driving and teaching. Jalapeno corn bread makes a great accompaniment, balancing the complex character of the soup with the heat of the jalapenos and the sweetness of corn bread.
SERVES 6
INGREDIENTS:
- 2 tablespoons canola oil
- 2 medium shallots, finely chopped
- 2 teaspoons curry powder
- 4 medium sweet potatoes, peeled and cut into 1-inch chunks
- 6 cups vegetable stock or store-bought vegetable broth
- 1 ½ cups coconut milk
- Salt and freshly ground black pepper (optional)
- ¼ cup finely chopped fresh chives for garnish
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the shallots and curry powder and cook for 2 minutes, or until the shallots have softened.
- Add the sweet potatoes and stock. Lock the lid in place and cook at high pressure for 7 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using an immersion blender, puree the soup (or cool, transfer to a blender or food processor, and puree).
- Add 1 ¼ cups of the coconut milk, taste for seasoning, and add salt and pepper if necessary.
- Warm the soup and drizzle a bit of the remaining coconut milk in a spiral over each serving.
- Garnish with a sprinkling of chives.
