- 2 tablespoons avocado or olive oil
- 3 garlic cloves minced
- 1/2" knob ginger root minced
- 4 sweet potatoes peeled and diced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon coconut sugar or granulated sweetener of choice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 4 cups water or vegetable broth
- 1 13.5-ounce can coconut milk
- sea salt or pink salt to taste
Instant Pot Instructions
Set electric pressure cooker to saute function. Add oil, garlic and ginger. Saute for 5 minutes or until beginning to brown.
Stir in sweet potatoes, paprika, garlic powder, sugar, cumin and pepper.
Add water (or broth) and coconut milk. Stir well.
Place the lid on the electric pressure cooker, close the vent, and set to manual high pressure for 9 minutes.
When the time is up, quick release the pressure. Using an immersion blender or carefully transferring to blender or food processor, blend the soup until smooth. Salt to taste.
Serve and enjoy!
Place a large pot over medium heat. Add oil, garlic and ginger. Saute for 5 minutes or until browning.
Stir in sweet potatoes and spices, followed by water/broth and coconut milk.
Turn heat to high and bring to a boil. Cover and reduce heat to a simmer. Simmer for 20 minutes, or until sweet potatoes are tender.
Turn heat off and then using an immersion blender or carefully transferring to a blender or food processor, blend the soup until smooth. Salt to taste.
Serve and enjoy!
I like to serve this soup with a swirl of plain yogurt (dairy or vegan) and sprinkle of black pepper.
Please see the TIPS section above in the post for more information.
Serving: 1bowl | Calories: 268kcal | Carbohydrates: 48g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 791mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32309IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 2mg
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