There’s nothing quite like a warm cup of soup to make you feel cozy inside as the weather begins to chill off in the autumn. For your stomach, soups are like a warm, soothing hug. Additionally, they’re a fantastic way to eat seasonal foods like butternut squash, sweet potatoes, and robust root vegetables. Additionally, soups can be made creamy, chunky, or spicy, depending on your preferences. They may also be a one-pot supper and are simple to prepare, making them ideal for those hectic fall days. So, to sum it up, soups are our favourite fall foods because they warm us up, feed our bodies, and give us a cozy feeling on the inside. Having said that, here we bring you a delicious recipe for making sweet potato soup. This soup is not only delicious but also very healthy. Before getting into the recipe, let’s learn about the benefits of sweet potatoes:
Ingredients
Here are the ingredients to make a sweet potato soup recipe at home.
Sweet Potatoes: Use orange-red skinned sweet potatoes (.aka Garnet) as they are sweeter and creamier. Removing the skin is best, so the soup stays silky smooth. Carrots: They add a sweet flavor and creamy texture to the soup. Onions, Ginger, and Garlic: These form the base of the soup, essentially the aromatics, as they add a ton of flavor and nutrients. Use freshly minced ginger and garlic for a burst of flavor. Broth: Use low-sodium vegetable broth to add the best flavor to the soup. However, you can even use water if that’s what you have. Spices: ground cumin, red chili powder (or paprika), salt, and pepper. Coconut milk: I like to use full-fat coconut milk as it gives an extra creamy texture, but you can also use light coconut milk. For non-vegan versions, use regular heavy cream.
How to Make Sweet Potato Soup in Instant Pot
Press SAUTE on Instant Pot. Heat oil, add onion and carrot. Saute till the onions are soft and translucent. Then add the minced ginger, garlic, and cook for a minute or until it’s fragrant. Switch off the SAUTE setting. Add sweet potatoes, ground cumin, red chili powder, salt, pepper, and vegetable broth to an Instant Pot pressure cooker. Mix everything well. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 10 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Use an immersion blender to puree the soup until smooth. ( Or transfer the mixture to a traditional blender in batches and puree until smooth). Adjust seasoning. Stir in the coconut milk. Adjust the seasonings at this stage. Serve warm, and garnish if desired.
What to Serve with Creamy Sweet Potato Soup
This sweet potato carrot soup is great on its own, or you can pair it with a side of bread and a fresh salad. I have garnished it with some coconut cream, cilantro, and slivered almonds. Here are a few suggestions for toppings.
Cheese Croutons Toasted pumpkin seeds Roasted peanuts Roasted chickpeas Red chili flakes Greek yogurt
Tips to make the Best Sweet Potato Soup
Choose the right sweet potatoes: Use a sweet potato with orange-red skin and orange flesh, they are sweeter. Roast the sweet potatoes: Roasting the sweet potatoes before adding them to the soup will enhance their natural sweetness. Smooth Soup: Remove the skin of the sweet potatoes to get a creamy, smooth, and velvety soup. Cut into equal-sized cubes: Cut the sweet potatoes into small chunks (about 1 inch) as it helps for even cooking and is easier to blend. Garnish with toppings: Add some crunchy nuts, seeds, and croutons as a topping to elevate the taste of the soup.
Variations
Other Vegetables: You can in other nutritious veggies like celery, zucchini, bell pepper, squash, or pumpkin. Curry sweet potato soup: You can make Thai-style sweet potato carrot soup by adding 1-2 tablespoons of Thai Red Curry Paste.
Make Ahead & Storage
Make-Ahead: This soup is a great make-ahead meal. Let the soup cool down to room temperature, and then store it in an air-tight container in the fridge for up to 4 days until you are ready to serve. Refrigerator: Store the leftovers in the refrigerator for up to 4 days in an air-tight container. Freezer: This soup freezes well. Let the soup cool completely, then transfer it to a freezer-safe container for up to 3 months. Reheating: You can reheat it on the microwave or stovetop on low heat until warm through.
If you like sweet potatoes, then check out more Sweet Potato Recipes
Instant Pot Sweet Potato Roasted Sweet Potato Sweet Potato Fries Sweet Potato Paratha
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