Pressure Cooker Instructions
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1. In your electric pressure cooker, steam-fry onions with a bit of broth or water for about 5 minutes on the Brown or Sauté setting.
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2. Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients and set the pressure manually to 5 minutes with Quick Release.
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3. Open the top of your pressure cooker and stir the mixture. Make sure the carrots and sweet potatoes are tender.
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4. Remove 2 cups of the mixture and blend in your blender. Return the blended mixture to the soup, stir in to thicken it.
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5. Add salt (optional) and pepper to taste.
Stovetop Instructions
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1. Steam-fry onions with a bit of broth or water for about 5 minutes over medium heat.
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2. Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients. Bring the mixture to a slow, rolling boil, then reduce to low heat, cover and let simmer for about 20-25 minutes.
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3. Test the sweet potatoes to make sure they are tender. Remove 2 cups of the mixture and blend in your blender. Return the blended mixture to the soup, stir in to thicken it.
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4. Add salt (optional) and pepper to taste.
Cooking Tips
- 1. Top with fresh chopped scallions, cilantro, avocado, or a chunk of lime. The acidity from the lime gives the soup a depth of flavor as do the aromatics used for garnishing.
