Description
A creamy and comforting sweet potato soup made effortlessly in the Instant Pot.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low sodium recommended)
- 1 can coconut milk (full fat)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In your Instant Pot, select the sauté function and add the chopped onion and minced garlic. Cook until the onion is translucent, stirring frequently.
- Add the cubed sweet potatoes, vegetable broth, coconut milk, ground ginger, and cumin. Stir to combine and ensure the potatoes are mostly submerged.
- Close the lid and cook on high pressure for 15 minutes.
- Once done, release the pressure carefully and blend the soup until smooth. Season with salt and pepper to taste before serving.
Notes
This soup can be stored well and tastes even better the next day. Can be garnished with cilantro, yogurt, or toasted pumpkin seeds.