Creamy Cauliflower and Sweet Potato Soup

[VEGETARIAN]

Makes 8 servings

• 1½ lb. orange-flesh sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
• 4 cups cauliflower florets
• 1 cup chopped onion
• ½ cup chopped carrot
• 2 cloves garlic, minced
• 6 cups vegetable broth or reduced-sodium chicken broth
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• ½ tsp. salt
• ½ tsp. ground ginger
• ⅛ tsp. cayenne pepper
• 1 cup canned unsweetened full-fat coconut milk (tip p. 118)
• Chopped fresh cilantro (optional)

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 pressure. Cook 6 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. 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. If desired, top servings with cilantro.

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. If desired, top servings with cilantro.

Per serving 161 cal., 5 g fat (5 g sat. fat), 0 mg chol., 829 mg sodium, 25 g carb., 4 g fiber, 7 g sugars, 3 g pro.

good to know

With an easy-to-use immersion blender, there’s no need to transfer hot soup to a freestanding blender. Just submerge the blade end into the soup and puree away.