Need a warm and comforting soup in a hurry? Then this nutritious Instant Pot Creamy Sweet Potato And Carrot Soup is all you need. This feel-good soup is made with simple pantry ingredients, and dinner is ready and on the table in less than 30 minutes!
How’s your February going? For us, it has been the snowiest February ever. So far we have experienced – snow days, school cancellations and the ‘Polar Vortex.’ Temperatures have dropped below 0 degrees F for six long days, and it’s bone-chilling.
To beat this winter chill, we have been craving for warm bowls of comfort. Thinking of warm, what could be better than a hearty bowl of soup that is loaded with the good stuff? So, here is the perfect recipe that hits the spot – Instant Pot Creamy Sweet Potato And Carrot Soup.
The Instant Pot has been the savior at this time. In between snow cleaning and shoveling, I would dump everything in the pot and come back to a delicious and flavorful soup that required just a gentle blend. That’s it, healthy soup packed with wholesome ingredients is ready to be slurped on. I can seriously eat up the entire pot…it tastes so good!
Ingredients required for Instant Pot Creamy Sweet Potato And Carrot Soup!
Here’s what you’ll need –
- Sweet Potatoes – Sweet potato lends a spectrum of flavor and texture to this soup. It’s the starch in sweet potatoes that helps to create a smooth and velvety consistency in soups. They also have a low glycemic index that means it will keep your belly full and happy for quite a while.
- Carrots – is a rich source of Vitamin A, minerals, and fiber. It aids in digestion and helps to detoxify the body.
- Coconut Milk – adds a luxuriously creamy texture to the soups. For non-vegan version use regular cream.
- Red curry paste – gives a warm, spicy, and flavorful taste.
- Fresh Cilantro – lends an earthy taste that takes the soup to a whole new level.
- Spices – cumin seeds add an earthy, yet smoky flavor and crushed red chili flakes spice up the soup.
From flavor to texture, this soup has it all!
HOW DO YOU MAKE CREAMY SWEET POTATO SOUP?
This soup is made with real food ingredients that you probably already have in your pantry or fridge.
Begin by sauteéing onion, garlic, and ginger. Then add the spices, the sweet potato, and carrots. Pour in the coconut milk, Thai red curry paste, cilantro, and vegetable stock. Seal the Instant Pot and pressure cook for 12 minutes. When the time is done, allow the pressure to dissipate naturally. Open the Instant Pot and use an immersion blender and mix until the soup is smooth and thick.
This soup will thicken up as it cools so adjust the consistency of the soup to your liking. Feel free to add some extra vegetable stock until the consistency you want is achieved. Taste the seasonings and adjust accordingly. This soup gets its creaminess from sweet potato and coconut milk, therefore, no flour or cornstarch is required to thicken the soup.
This soup can be enjoyed alone as is but I prefer to pair it with a slice of crusty bread and quinoa salad for a delicious and healthy weeknight meal.
Can this recipe make a big batch?
Of course! If you need to serve this soup to a large crowd then you can either double or even triple the recipe to feed a large group. You can either make the original recipe in several batches or merely change the serving size below to suit your preferences. The best thing about this Creamy Sweet Potato And Carrot Soup is that it freezes beautifully. So you can make big batches of this soup and freeze in an airtight container. You can never go wrong with this delicious bowl of soup.
Watch the Video of Instant Pot Creamy Sweet Potato and Carrot Soup Below!
Let me know in the comments if you try this recipe. Got questions related to the recipe, send me an email and I would be happy to answer them. ?
Craving for more, try these other options!
- Instant Pot Roasted Red Bell Pepper and Lentil Soup
- Instant Pot Butternut Squash and Quinoa Stew
- Instant Pot Broccoli Lentil Soup
- Roasted Tomato Basil Soup
Instant Pot Creamy Sweet Potato And Carrot Soup
INGREDIENTS
- 1.5 tablespoon Olive Oil
- 1 medium Onion (chopped)
- 1 teaspoon Garlic (crushed)
- 1.5 teaspoon Ginger (crushed)
- 3 cups Sweet Potatoes (peeled and diced)
- 1.5 cup Carrots (diced)
- 2 tablespoons Red Curry Paste – Vegan
- 1/4 cup Cilantro Leaves (chopped)
- – – Salt to Taste
- 1 teaspoon Cumin powder
- 3/4 teaspoon Crushed red chili flakes
- 1 cup Coconut Milk
- 3 cups Vegetable Stock
GARNISHES
- – – Coconut Cream
- – – Basil Leaves
- – – Lime Wedges
- – – Coarsely Crushed Black Pepper
INSTRUCTIONS
- Put Instant Pot onto Saute mode. Add olive oil, onions, garlic, and ginger to the bowl. TIP – Fresh garlic works the best but feel free to use garlic powder instead.
- Sauté for 2-3 minutes. Add the spices – cumin powder, red chili flakes, and salt.
- Add sweet potatoes and carrots.
- Stir in coconut milk.
- Add Red curry paste.
- Chopped cilantro leaves.
- Stir everything together then pour in the vegetable broth.
- Close the lid and seal the Instant Pot. Turn ‘OFF’ the saute mode and pressure cook the soup on ‘Manual/pressure cook mode’ for 12 minutes. When the time is done, Instant Pot will beep. Allow the pressure to dissipate naturally on its own (NPR).
- When the pin drops, carefully open the Instant Pot and blend the cooked soup with an immersion blender. Taste for seasonings and adjust according to taste.
- Serve hot topped with coconut cream, finely chopped sundried tomatoes, and fresh basil leaves.
VIDEO
RECIPE NOTES
- Like the soup spicy, then add a teaspoon of sriracha to the simmering soup.
- Feel free to add extra spices like cinnamon or rosemary to the soup.
- Veggies like zucchini or bell peppers will add extra nutrition.
- Cilantro leaves can be interchanged with fresh basil leaves.
- Sweet potatoes can be swapped with regular potatoes, butternut squash or any winter squash or even pumpkin.
- Don’t have an Immersion blender – now worries. Allow the soup to cool slightly. Now ladle the soup into a blender. Blend until smooth.
- To make sure your Thai curry paste is vegan – double check before buying. I have used Thai Kitchen Brand red curry paste, and it is vegan.
- Heat oil in a pan, add onion, garlic, and ginger to it. Saute for 2-3 minutes.
- Add the spices, sweet potatoes, carrots, cilantro, red curry paste, coconut milk, and stock to the pan.
- Cover the pan and lower the heat to the medium setting. Allow it to simmer for 30 -35 minutes or until the sweet potatoes are soft and tender.
- Blend the smooth with an immersion blender until smooth.
Amanda says
So quick and easy to prepare! Delicious and nutritious. Thank you for sharing!
Ruchi says
Pleasure is all mine.
Glad you liked the recipe. 😊
Kari Heron | Chef and Steward says
This is such a very heathy and beautiful looking recipe that happens to be practical even for a weeknight meal! Thanks for this!
Ruchi says
My pleasure. 😊
Heather says
Absolutely stunning and what a great flavor combination! Love the use of coconut milk and very creative soup I cant wait to try.. perfect comfort food!
Ruchi says
Hope you like it!
Thanks, Heather!
Amanda Mason says
I’ve had my Instant Pot for a year now and I’ve not made soup in it yet. This soup looks amazing and this recipe will be the first in my IP! Love that you told me I could use cream instead of Coconut Milk…I’m allergic to allergic milk! And – this freezes well! Yeah!! So healthy! Thanks for an awesome recipe!
Ruchi says
Pleasure is all mine, Amanda!
DO give this soup a try in your IP and I am sure you will love it. 😋
Colleen says
What a delicious looking soup! Sweet potatoes and coconut milk are always a yummy combo, and I love the hint of spice here too. Can’t wait to try this!
Ruchi says
I agree with you, sweet potatoes and coconut milk complement each other perfectly. Hope you like it.
Thanks, Colleen!
Donna says
Oh my gosh, it sounds so cold where you are! I am currently sitting in sunny Australia, but I am up for a nutritious soup any day of the week, and this one sounds delicious!
Ruchi says
Wish you could pass me some sunny days! Freezing here!
Thanks!
Sharon says
This Instant Pot soup will become a favorite in my house I am sure of it! Love soup on cold days and it’s great how easy it is to make too.
Ruchi says
It will surely hit the spot, Sharon!
Thank you.
Leanne | Crumb Top Baking says
Our February was cold and windy, and March is starting out the same way. So I need all the warm and cozy soup I can get. This one looks so thick and creamy, and I love that it comes together in the Instant Pot!
Ruchi says
Leanne, this soup will warm you inside out.
Give it a try and I hope you like it.😊
Karyl Henry says
What a wonderful combination of ingredients and spices in this soup! I love to cook with coconut milk. It adds such a delicious and creamy texture.
Ruchi says
Thanks, Karyl!
Corina Blum says
What a perfect comfort food meal! I love making soups at the moment as they are so good for batch cooking and I’d love to make this one at the beginning of the week to last a few days.
Ruchi says
Hope you like it.
Thanks, Corina!
Katherine | Love In My Oven says
Yay – I’m all about the instant pot recipes lately! I have been using it a lot for soups, so I’ll be adding this one to my “must try” list!!
Ruchi says
Hope you like it, Katherine!
Veena Azmanov says
Love the use of the Instant Pot idea to making this amazing soup. Looks so delicious and creamy. Thanks for your lovely recipe.
Ruchi says
My pleasure, Veena!
Danielle Wolter says
i was sold at red curry paste. i seriously love anything with red curry paste, especially if it has coconut milk. sounds incredible!!
Ruchi says
Me too.
Thanks, Danielle!