A super easy and quick soup to make when you have a pressure cooker (or a Presto). It warms you up, adds color, and is delicious!
I used butternut squash, but use whatever you have available.
Be careful with red curry: depending on the paste you have, it will be more or less strong. And be aware that spices take a little time to diffuse their flavor. So, your soup may be slightly spicier a few days later!
Ingredients (for 4 people)
- 2 cups peeled and chopped carrots
- 3 cups of peeled and chopped butternut squash
- 3 cups sweet potatoes, peeled and cut into chunks
- 1 onion, peeled and cut into pieces
- 10 ml of curry paste/red curry, to suit your taste
- 1 can of coconut milk (400 ml)
- 1 chicken or vegetable stock cube
- Salt/pepper to taste
- Water
Preparation
- In a pot or pressure cooker, put all the vegetables.
- Add the stock cube, salt and pepper.
- Pour cold water up to the level of the vegetables, they must be completely covered.
- Close the pressure cooker and count 15 minutes from the moment the valve whistles. If using a saucepan, cook for about 30 minutes over simmering water.
- Prick the vegetables to test if they are cooked: they should be very tender.
- Once the vegetables are cooked, blend the soup in a blender or with a hand blender.
- Add the coconut milk and red curry.
- Adjust the seasoning and serve hot, with garlic croutons or savory granola.
