Sweet Potato Soup is the definition of comfort food. Vegan, Low Carb, Plant Based and Healthy, this Creamy and Comforting Sweet Potato Soup is a quick dinner recipe and is so easy to make.
Put the instant pot to saute mode. Heat olive oil in it. As the oil shimmers, dump all the ingredients. Cook until the carrots soften for 4-5 minutes or until they get fragrant.
Stir in the Vegetable Broth. Cover with the lid and Pressure cook for 4 min. Once cooked, quick release the pressure.
Blend the soup using a stick (immersion) blender or transfer to a bowl and cool down to room temp. Once cooled, blend it in batches in a traditional blender. You can leave the soup a little chunky if you want. However, I like to to be velvety smooth and creamy.
Serve in soup bowls. Garnish with fresh Coconut Cream and fresh basil.
Video
Notes
Hint: For even better flavors, use Coconut Milk along with Vegetable Broth. It will get you a creamy and delicious soup.
Cooking Variations
COOK IN THE DUTCH POT: This recipe can be easily cooked in the Dutch pot. Dump all the ingredients in the Dutch Oven, sauté and then add the Vegetable broth. Cover and cook over medium low heat for 20 to 25 minutes. Then blend it using an immersion blender OR get it out and blend it in batches in traditional blender. Finally garnish and serve!
SLOW COOK IN CROCKPOT: Easily adapt this recipe for the Crockpot. Firstly, saute the veggies in a skillet, transfer to a Crockpot, pour in the broth and slow cook for 6 hours on low. Blend using an immersion blender or traditional blender and serve with a garnish of Coconut Cream and fresh Basil.
Nutrition
Nutrition Facts
Sweet Potato Soup
Amount Per Serving
Calories 566Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 4149mg180%
Potassium 2288mg65%
Carbohydrates 133g44%
Fiber 21g88%
Sugar 39g43%
Protein 11g22%
Vitamin A 91991IU1840%
Vitamin C 30mg36%
Calcium 232mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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