Creamy Sweet Potato Soup (Instant Pot)
This silky, flavorful sweet potato soup is the perfect comfort dish. Made with wholesome ingredients like sweet potatoes, carrots, and ginger, it’s naturally dairy-free and packed with nutrients. The Instant Pot does the heavy lifting, making this recipe quick and easy for a cozy weeknight meal.
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
Tips:
- 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.