Spicy Sweet Potato Soup
Would you believe this creamy sweet potato soup recipe is vegan? Make it in the instant pot or on the stovetop.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1/2 medium yellow onion, chopped
- 1 cup celery, chopped
- 1 red bell pepper, chopped
- 1 tablespoon garlic, minced
- 4 cups sweet potatoes, peeled, diced (about 2 pounds)
- 2 cups low sodium vegetable broth, or stock
- 1 cup coconut milk , or milk
Seasonings:
- 1 teaspoon paprika
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ Teaspoon cayenne pepper, optional
Instructions
On the stovetop:
- In a large Dutch oven or stock pot, add oil and heat over medium heat.
- Then, add onion, celery and red bell pepper. Sauté for 2-3 minutes. Add garlic and sauté for 30 seconds.
- Finally, add sweet potatoes, seasonings and vegetable stock and bring to a boil.
- Next, reduce heat to low, cover and allow to simmer for 20-25 minutes, or until the sweet potatoes can be easily pierced with a fork.
- When the sweet potatoes are cooked, remove from heat, and blend using an immersion blender, or transfer to a blender. Blend until all ingredients are smooth.
- To finish, add coconut milk and stir. Serve warm.
In the Instant Pot:
- Combine all ingredients except the coconut milk in a 6 or 8-quart pressure cooker.
- Place lid onto pressure cooker and be sure the vent is set to seal.
- Cook on high pressure for 10 minutes, then allow a natural vent for 5-10 minutes.
- Uncover and use an Immersion blender to blend soup until smooth. If you do not have an immersion blender, you can use a regular blender to blend your soup.
- Add coconut milk and serve warm.
Notes
Feel free to substitute chicken broth or chicken stock for the vegetable stock, and milk or cream for the coconut milk.
Serving: 1, Calories: 437kcal, Carbohydrates: 56g, Protein: 10g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 8g, Cholesterol: 7mg, Sodium: 437mg, Fiber: 8g, Sugar: 21g
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