Autumn Gold Carrot Yam Soup Recipe

• 5 c. Vegetable stock or possibly water
• 1 1/2 lb Carrots, scrubbed and cut into 1/2" slices
• 1 1/2 lb Yams or possibly sweet potatoes, peeled, halved, and cut into 1/2" slices (*if you can find garnet yams, with their smooth-as-silk texture and candy-sweet taste, this dish is extraordinary. With everyday sweet potatoes, it is just plain delicious.*)
• 1 med Onion, peeled and coarsely minced
• 2 lrg Apples, peeled, cored, and coarsely minced
• 1/3 c. Old-fashioned oatmeal (rolled oats)
• 1 Tbsp. Mild curry pwdr Sea salt or possibly tamari soy sauce to taste
• 1/4 c. Tightly packed chopped fresh coriander or possibly parsley

1. Minutes high pressure std stovetop: 25 minutes
2. 1.
3. Combine all ingredients except the coriander in the cooker.
4. 2.
5. Lock the lid into place.
6. Over high heat bring to high pressure.
7. Lower the heat just sufficient to maintain the pressure at high and cook for 6 min.
8. Reduce the pressure with a quick-release method.
9. Remove the lid, tilting away from you to allow any steam to escape.
10. (or possibly simmer 25 minutes on stovetop till tender-soft)
11. 3.
12. Puree the soup in two batches in a blender (for a smoother texture), food mill, or possibly food processor, adding salt to taste.
13. 4.
14. Return to the pot to rewarm and serve with a garnish of fresh coriander.
15. (I found which this soup was much improved by adding a few Tbsp.
16. of fresh lemon juice-it counteracts the sweetness nicely.)

vegetable stock, carrots, sweet potatoes, onion, apples, curry, fresh coriander

Taken from cookeatshare.com/recipes/autumn-gold-carrot-yam-soup-72194 (may not work)