Instant Pot Sweet Potato Soup
User Reviews
4.9
Instant Pot Sweet Potato Soup
Description
Instant Pot Sweet Potato Soup features tender sweet potatoes and carrots that cook quickly under pressure alongside aromatic spices including cumin, cinnamon, paprika, ginger, and garlic. After pureeing to a smooth consistency, coconut milk is stirred in to enrich the soup with a creamy mouthfeel and a mild, tropical undertone. The blend of spices balances warmth with a mild sweetness from the vegetables. This soup serves well as a comforting lunch or light dinner and can be customized with toppings such as lime juice, nuts, or red chili flakes for added texture and flavor contrast.
The pressure cooker method efficiently softens the root vegetables, cutting down cooking time compared to stovetop or slow cooker methods. The stovetop and slow cooker instructions offer alternative ways to achieve a similar creamy texture, allowing for flexible cooking based on available equipment. Incorporating ingredients like lentils or Thai curry paste can transform the base soup into more substantial or differently spiced variants, showcasing the recipe's versatility.
Garnishes such as fresh parsley, sesame seeds, or crushed nuts contribute both texture and a layered flavor experience. Lime juice can brighten the soup's sweetness, while red chili flakes introduce a subtle heat contrast. These additions allow the soup to be tailored according to personal preference or seasonal ingredients.
Ingredients
- 1 tablespoon neutral cooking oil I used avocado oil, generic cooking oil
- 1 cup onion sliced, I used yellow onions
- 1 1/2 pound sweet potato about 4 small, peeled and cut into 2 inch pieces.
- 1/2 pound carrot about 8-10, peeled and cut into 2 inch pieces
- 1 teaspoon ginger grated
- 3 cloves garlic
- 3 cups vegetable broth
- 1 cup coconut milk
Spices
- 1 teaspoon cumin powder aka Jeera powder
- 1/2 teaspoon cassia cinnamon aka Dalchini
- 1 teaspoon paprika adjust to taste
- 1 teaspoon salt adjust to taste
Instructions
- Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.
- Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
- Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
- Stir in coconut milk. Top with your choice of garnishes and serve.
Notes
- You can prepare this soup on the stovetop by sautéing aromatics in oil, then simmering the vegetables and spices until soft before blending and adding coconut milk.
- A slow cooker method works well, cooking on high for around 4 hours before pureeing and finishing with coconut milk.
- Feel free to customize the soup by adding lentils before cooking to increase protein or incorporating Thai curry paste for a spicier, curried flavor.
- Various garnishes like lime juice, pepitas, sesame seeds, or crushed nuts provide options to add texture and brighten the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Sodium | 912mg | 38% |
| Potassium | 390mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 12092IU | 242% |
| Vitamin C | 6mg | 7% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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