Instant Pot Creamy Sweet Potato And Carrot Soup
Need a warm and comforting soup in a hurry? Then this nutritious Instant Pot Creamy Sweet Potato 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!
Servings: 4 SERVINGS
Calories: 253kcal
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
Notes
Very adaptable Recipe!
This soup can be easily adjusted to suit your preference -
- 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.
Nutrition
Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Sodium: 849mg | Potassium: 663mg | Fiber: 5g | Sugar: 9g | Vitamin A: 23725IU | Vitamin C: 8.7mg | Calcium: 77mg | Iron: 3.2mg