Cup of Yum
1. 1.If you are making this meal to eat immediately, peel and cut sweet potatoes into 2-inch chunks.
2. If you are making this and freezing you will need to cook and cool the sweet potatoes first. Preheat oven to 425°F (220°C). Scrub yams thoroughly with a brush, then pat dry. Prick yams with a fork. Bake 40 to 60 minutes or until tender. Cut open, remove skins and set aside to cool.

MAKE IT NOW

Cup of Yum
1. Place diced raw sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice peanut butter, curry paste, and red pepper flakes into Instant Pot. Stir to combine. Seal pressure cooker. Cook on manual (High) for 20 minutes. Let it naturally release for 5 minutes, then do quick release. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
2. To make in slow cooker instead of instant pot place diced raw sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice, peanut butter, curry paste, and red pepper flakes into to slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.

MAKE IT A FREEZER MEAL

1. Place cooled cooked sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice, peanut butter, curry paste, and red pepper flakes into a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.

THAW AND COOK

1. Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running bag under water until meal can be broken apart. Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) Cook on manual (High) for 20 minutes. Let it naturally release for 5 minutes, then do quick release. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
2. To make in slow cooker transfer contents into slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.