Creamy Sweet Potato Soup: A Family Favorite
This soup made its debut at our annual Christmas Kickoff party, and after a few tweaks here and there, I think it’s finally just right. It’s become a favorite in our home, especially when topped with sprouted pumpkin seeds! We love using the Go Raw brand, which you can find at Costco—such a great deal for a healthy crunch.
When it comes to broth, I’m picky about what goes into my food. That’s why I stock up on Kettle & Fire Vegetable Broth, which doesn’t contain hydrogenated oils (a surprisingly hard thing to avoid in broths!). It can be a bit pricey, so I watch for deals at Walmart or Thrive Market. Fun fact: Thrive Market will price match, which is handy since their prices can sometimes be higher than Walmart for the same product.
And here’s a fun trick if you’ve got kids who aren’t big on soup: make it interactive! My son Anthony loves this soup, but for younger kids or picky eaters, I like to give them a little shot glass of maple syrup or coconut milk. In fact, I think that is why Anthony loves it so much. They get to drizzle it into their bowl, and it’s amazing how much they enjoy being in charge of their own meal. Letting them choose how much to add makes them feel empowered, and when they’re part of the process, they’re much more likely to dig in.
So, whether you’re making this for a party or a cozy family dinner, I hope this Creamy Sweet Potato Soup brings a little extra warmth and joy to your table. Happy eating!
Creamy Sweet Potato Soup (Instant Pot)
Ingredients
- 3 garlic cloves peeled
- ½ large onion roughly chopped
- 3 sweet potatoes peeled and diced
- 3 carrots peeled and sliced
- 1 tsp apple cider vinegar
- ½ tsp sea salt we prefer Redmond's Real Salt
- 1- inch knob of ginger roughly chopped
- 1 13.5 oz can coconut milk (no guar gum) we buy ours from Azure Standard
- 2 cups vegetable broth we prefer Kettle and Fire brand
- 1 tsp ground cinnamon
- 1 handful pumpkin seeds for garnish
- maple syrup or coconut milk for drizzling optional: I think it's already sweet but kids might like this option as it gives them choice in their meal
Instructions
Prepare the Ingredients:
- Peel and roughly chop the garlic, onion, sweet potatoes, carrots, and ginger.
Cook in the Instant Pot:
- Add the garlic, onion, sweet potatoes, carrots, ginger, apple cider vinegar, sea salt, cinnamon, vegetable broth, and coconut milk to the Instant Pot.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes. Note: It takes about 10 minutes to reach full pressure before cooking.
Release Pressure:
- Once the timer is up, allow the pressure to release naturally for 10 minutes, then perform a quick release to remove any remaining pressure.
Blend the Soup:
- Carefully transfer the cooked mixture to a Vitamix or high-speed blender. You may want to save some of the liquid in case you want the soup to be thicker. Blend until completely smooth and creamy. Add more salt if needed.
Serve and Enjoy:
- Pour into bowls and serve warm. Optional: garnish with a drizzle of coconut milk, fresh herbs, or a sprinkle of pumpkin seeds for extra texture.
Notes
- For a spicier kick, add a pinch of cayenne or a dash of black pepper before blending.
- This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months.
