Curried Sweet Potato and Lentil Soup with Crispy Coconut Chips

1. Toast Coconut Flakes

Using the sauté function on your electric pressure cooker, add the coconut flakes and toast until they turn to a pale golden hue, about 1 to 3 minutes. Once toasted, remove the coconut flakes and set them aside.

2. Sauté Sweet Potatoes and Onion

Add the coconut oil to the pressure cooker and allow it to melt. Then, add the sweet potato cubes and chopped onion, sautéing for about 8 to 10 minutes until the sweet potatoes are softened.

3. Add Spices and Aromatics

Stir in the minced garlic, grated ginger, diced jalapeño, kosher salt, garam masala, and turmeric. Cook for 1 to 2 minutes until the spices release their aromatic oils.

4. Pressure Cook Soup

Pour in the vegetable stock, coconut milk, and red lentils. Seal the pressure cooker and cook on high pressure for 6 minutes. Allow the pressure to release naturally for 10 minutes.

5. Add Spinach and Reheat

Remove the lid and add the chopped spinach to the soup, stirring gently for about 2 minutes. Use the sauté function to reheat the soup if necessary.

6. Finish Soup and Serve

Stir in the freshly squeezed lime juice and adjust the seasoning with more salt if needed. Ladle the soup into bowls, topping with toasted coconut flakes, fresh cilantro, and a pinch of flaky sea salt.