Unsweetened coconut milk adds the "creamy" into this quick-cooking blend of sweet potatoes and cauliflower, seasoned with coriander, cumin, ginger and cayenne pepper.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
slow-cook:
6 hrs
bring-to-pressure:
22 mins
cook:
6 mins
release-pressure:
15 mins
total:
7 hrs 3 mins
Servings:
8
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Directions
  • No directions

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Fast 6 minute cook time
  • In a 6-qt. electric or stove-top pressure cooker combine the first 11 ingredients (through cayenne pepper). Lock lid in place. Set an electric cooker on high pressure to cook 6 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 6 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Using a handheld immersion blender, blend soup until smooth. (Or let soup cool slightly. Transfer soup in batches to a food processor or blender. Cover and process or blend until smooth.) Stir in coconut milk. Top servings with cilantro if desired.

Instructions Checklist
Instructions Checklist
Slow 6 hour low or 3 hour high cook time
  • In a 5- to 6-qt. slow cooker combine the first 11 ingredients (through cayenne pepper). Cover and cook on low 6 to 8 hours or high 3 to 4 hours.Using a handheld immersion blender, blend soup until smooth. (Or let soup cool slightly. Transfer soup in batches to a food processor or blender. Cover and process or blend until smooth.) Stir in coconut milk. Top servings with cilantro, if desired.

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