Our Sweet Potato Peanut Curry Soup recipe is simple to make but deliciously robust and super filling. You'll want this on your weekly meal plan for sure!
2cupsbeef brothor vegetable broth if you don't eat meat
3tablespoonspeanut powder - peanut butter would work fine too
2tablespoonsyellow curry powder
1/2teaspoononion powder
1/2teaspoongranulated garlic
1/2teaspoonsalt
pepperto taste
optional garnishchopped peanuts and scallions
Instructions
STOVE TOP DIRECTIONS
On the stove top, bring broth and coconut milk to a simmer. Stir in remaining ingredients and simmer covered until sweet potato is tender and cooked through.
Puree soup with an immersion blender (or very carefully in your upright blender).
SLOW COOKER DIRECTIONS
Add all ingredients to the slow cooker and mix well. Cover and set to high for four hours or low for 6.
Puree soup with an immersion blender until the consistency is to your liking.
INSTANT POT DIRECTIONS
Using the saute function, bring broth and coconut milk to a simmer. Stir in remaining ingredients.
Cover and set to "sealing". Cook on manual setting for ten minutes, then hit cancel and allow soup to release pressure naturally for at least 5 minutes (ideally 10 minutes to avoid splatter).
Puree soup with an immersion blender until the consistency is to your liking.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.