Description
A warm and comforting bowl of sweet potato soup that’s creamy, flavorful, and perfect for chilly evenings.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a drizzle of olive oil in your Instant Pot or a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
- Add the diced sweet potatoes, ground ginger, cumin, salt, and pepper. Stir to coat the sweet potatoes in the spices.
- Pour in the vegetable broth and bring to a boil.
- If using an Instant Pot, seal and cook on high pressure for 15 minutes.
- For a slow cooker, cook on low for 6-7 hours.
- If simmering on the stove, reduce heat and cook until the sweet potatoes are tender, about 20 minutes.
- Blend the soup until smooth and stir in the coconut milk before serving.
Notes
Garnish with toasted pumpkin seeds or coconut cream. Pairs well with crusty whole-grain bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American