Rainbow Plant Life
Rainbow Plant Life
Indian Spiced Sweet Potato Soup 3 (1 of 1).jpg

Instant Pot Indian-Spiced Sweet Potato Soup

Ingredients

  • 2 tablespoons coconut oil  

  • 1 cinnamon stick  

  • 8 black peppercorns

  • 4 whole cloves 

  • 1 large onion, diced 

  • 1 large carrot, diced 

  • 2 celery stalks, diced

  • 4 cloves garlic, minced  

  • 1-inch piece ginger, grated         

  • 2 teaspoons ground cumin 

  • 1/2 tsp cayenne pepper           

  • 1/2 teaspoon turmeric 

  • 1 teaspoon garam masala                    

  • 1 teaspoon sea salt + more to taste 

  • 3 pounds sweet potatoes, peeled & chopped 

  • 6 cups vegetable broth 

  • 2 bay leaves                           

  • 1 tablespoon fresh lime juice 

  • 1/2 cup canned coconut milk 

  • 1/4 cup chopped cilantro

Directions (Instant Pot)

  1. Select the Sauté setting on the Instant Pot and after a few minutes, add the oil, followed by the cinnamon stick, peppercorns & cloves. Cook for 1 minute to toast the spices. Add the onion, carrot, and celery and cook for 3 minutes. Next, add add garlic and ginger and cook, tossing frequently, for 1 minute. 

    2. Add the ground spices (cumin through garam masala) and salt and stir vigorously for 30 seconds. Add the sweet potatoes, vegetable broth, and bay leaves, and stir to combine. 

    3. Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Soup setting and set the cook time for 12 minutes. 

    4. Once the timer goes off, allow a natural pressure release for 5 minutes and then perform a quick pressure release. 

    5. Open the pot and remove the bay leaves and cinnamon stick. Stir in the coconut milk and lime juice. Using an immersion blender, blend until you have a smooth and creamy soup, or transfer the soup in batches to a blender. Garnish the soup with the chopped cilantro. 

Directions (Stovetop)

  1. Heat a large saucepan or Dutch oven over medium heat. Add the coconut oil, and once hot, add the cinnamon stick, peppercorns & cloves. Cook for 1 minute to toast the spices. Add the onion, carrot, and celery and cook for 3-5 minutes until starting to soften. Next, add add garlic and ginger and cook, tossing frequently, for 1 minute. 

  2. Add the ground spices (cumin through garam masala) and salt and stir vigorously for 30 seconds. Add the sweet potatoes, vegetable broth, and bay leaves, and stir to combine

  3. Raise the heat to medium-high, and bring the soup to a boil. Once boiling, reduce to medium-low. Cover and simmer the soup for 20-25 minutes until sweet potatoes are fork-tender.

  4. Uncover the soup and remove the bay leaves and cinnamon stick. Stir in the coconut milk and lime juice. Using an immersion blender, blend until you have a smooth and creamy soup, or transfer the soup in batches to a blender. Garnish the soup with the chopped cilantro.