Can I make sweet potato soup in my Instant Pot?

Absolutely! Place all of the ingredients in your Instant Pot and cook on high pressure for 10 minutes. When the instant pot beeps let the pressure release manually. Remove the lid and use an immersion blender until the soup is creamy and smooth . If you're using a regular blender, remember to work in batches, and hold the lid down with a towel to prevent the hot soup from splashing out . Once you're done pour the sweet potato soup back into the instant pot.

How do I make sweet potato soup on my stovetop?

Add all of the ingredients to a large soup pot, bring to a boil, then cover, and reduce the heat to a simmer. Let the soup cook until the sweet potatoes are tender, which usually takes about 20 to 30 minutes . Let the soup cool slightly and then pour it into a blender, working in batches if necessary, and blend until it's creamy and smooth. If your soup is too thick, add a little more broth and blend.

Slow Cooker Sweet Potato Soup (Vegan)

Name: Slow Cooker Sweet Potato Soup (Vegan & Gluten-Free)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Vegan
Ingredients: 4 medium sweet potatoes, peeled and chopped; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups of low-sodium vegetable broth; 1/4 cup of pure maple syrup; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1/2 teaspoon black pepper; 1/2 teaspoon of salt or to taste; 1 can of coconut milk or cashews cream

Description

Creamy, comforting, and so easy to make, this slow cooker sweet potato soup is loaded with flavor and perfect when you want something warm and filling to eat. Plus, it’s a great way to get your daily dose of vitamin A and fiber.

Ingredients

Units Scale

4 medium sweet potatoes, peeled and chopped
1 large onion, chopped
2 cloves garlic, minced
4 cups of low-sodium vegetable broth
1/4 cup of pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon of salt or to taste
1 can of coconut milk or cashews cream

Instructions

Add all of the ingredients to your crockpot and stir until everything is combined.
Cook on high for 3-4 hours, or on low for 6-8 hours, or until the sweet potatoes are tender and easily mashed with a fork.
Using an immersion blender or a regular blender, blend the soup until it’s silky smooth and creamy. If you are using a regular blender, work in batches, making sure to hold the lid down with a towel to prevent the hot soup from splashing out.
Taste the soup and adjust any of the seasonings as necessary. You can add more salt, pepper, or spices to your liking.
Serve hot, garnished with croutons, pumpkin seeds, chopped herbs, or a drizzle of cashew cream, if desired.

Notes

If you don’t have an immersion blender, you can use a regular blender to puree the soup. Just be careful not to overfill the blender and work in batches.
You can use water in place of vegetable broth, but broth adds more flavor.
If you don’t have coconut milk, you can substitute it with my homemade cashew cream.
Make this soup ahead of time and enjoy the next day. The flavor intensifies and deepens as it sits.
If you like your soup a little bit spicy, you can add a pinch of cayenne pepper, paprika, or red pepper flakes.
If you don’t have an immersion blender, you can use a regular blender to puree the soup. Just be careful not to overfill the blender and work in batches.
You can use water in place of vegetable broth, but broth adds more flavor.
If you don’t have coconut milk, you can substitute it with my homemade cashew cream.
Make this soup ahead of time and enjoy the next day. The flavor intensifies and deepens as it sits.
If you like your soup a little bit spicy, you can add a pinch of cayenne pepper, paprika, or red pepper flakes

Nutrition

Serving Size: 1 cup
Calories: 209
Sugar: 13.4 g
Sodium: 250.3 mg
Fat: 8.2 g
Carbohydrates: 33 g
Fiber: 4.1 g
Protein: 3.2 g
Cholesterol: 0 mg