This Instant Pot Sweet Potato Carrot Soup recipe is creamy, full of flavor, and super easy to make in the pressure cooker - naturally gluten-free and vegan.
Jump to:
- Why You'll Love this Instant Pot Sweet Potato Soup Recipe
- Sweet Potato Soup Ingredients
- How to Make Sweet Potato Soup in Instant Pot
- What to Serve with Creamy Sweet Potato Soup
- Pro-Tips
- Variations
- Make Ahead & Storage
- Frequently Asked Questions
- More Sweet Potato Recipes
- More Instant Pot Soup Recipes
- Instant Pot Sweet Potato Soup
Why You'll Love this Instant Pot Sweet Potato Soup Recipe
- It can be made in less than 25 minutes.
- It needs just a few simple ingredients from the pantry.
- One-pot recipe.
- Healthy and easy to make.
- Meal-prep and freezer friendly.
- Gluten-free and vegan.
Sweet Potato Soup Ingredients
- Sweet Potatoes: Use orange-red skinned sweet potatoes (.aka Garnet) as they are sweeter and creamier. Removing the skin is best, so the soup stays silky smooth.
- Carrot: They add a sweet flavor and creamy texture to the soup.
- Onions, Ginger, and Garlic: These form the base of the soup, essentially the aromatics, as they add a ton of flavor and nutrients. Use freshly minced ginger and garlic for a burst of flavor.
- Broth: Use low-sodium vegetable broth to add the best flavor to the soup. However, you can even use water if that's what you have.
- Spices: ground cumin, red chili powder (or paprika), salt, and pepper.
- Coconut milk: I like to use full-fat coconut milk as it gives an extra creamy texture, but you can also use light coconut milk. For non-vegan versions, use regular heavy cream.
How to Make Sweet Potato Soup in Instant Pot
Press SAUTE on Instant Pot. Heat oil, add onion and carrot. Saute till the onions are soft and translucent.
Then add the minced ginger, garlic, and cook for a minute or until it’s fragrant.
Switch off the SAUTE setting. Add sweet potatoes, ground cumin, red chili powder, salt, pepper, and vegetable broth to an Instant Pot pressure cooker. Mix everything well.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 10 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Use an immersion blender to puree the soup until smooth. ( Or transfer the mixture to a traditional blender in batches and puree until smooth). Adjust seasoning.
Stir in the coconut milk. Adjust the seasonings at this stage.
Serve warm, and garnish if desired.
What to Serve with Creamy Sweet Potato Soup
This sweet potato carrot soup is great on its own, or you can pair it with a side of bread and a fresh salad.
I have garnished it with some coconut cream, cilantro, and slivered almonds. Here are a few suggestions for toppings.
- Cheese
- Croutons
- Toasted pumpkin seeds
- Roasted peanuts
- Roasted chickpeas
- Red chili flakes
- Greek yogurt
Pro-Tips
- Use a sweet potato with orange-red skin and orange flesh, they are sweeter.
- Remove the skin of the sweet potatoes to get a creamy and velvety soup.
- Cut the sweet potatoes into small chunks (about 1 inch) as it helps for even cooking and easier to blend.
- Add some crunchy nuts, seeds, and croutons as a topping to elevate the taste of the soup.
Variations
- You can in other nutritious veggies like celery, zucchini, bell pepper, squash, or pumpkin.
- You can make Thai-style sweet potato carrot soup by adding 1-2 tablespoons of Thai Red Curry Paste.
Make Ahead & Storage
- Make-Ahead: This soup is a great make-ahead meal. Let the soup cool down to room temperature, and then store it in an air-tight container in the fridge for up to 4 days until you are ready to serve.
- Refrigerator: Store the leftovers in the refrigerator for up to 4 days in an air-tight container.
- Freezer: This soup freezes well. Let the soup cool completely, then transfer to freezer safe container for up to 3 months.
- Reheating: You can reheat it on the microwave or stovetop on low heat until warm through.
Frequently Asked Questions
Yes, sweet potato soup is healthy! It’s loaded with great sources of fiber, vitamins, minerals, beta-carotene, and healthy carbs.
Yes! This creamy sweet potato soup is vegan and also gluten-free.
The answer is no, yams and sweet potatoes are totally different vegetables. But in the United States, often sweet potatoes as labeled as yams in grocery stores.
Red-skinned sweet potatoes work best as they taste sweeter and creamier. I do not recommend using any other variety for this recipe as they don't taste the same.
You dont need to thicken sweet potato soup as it gets thick on its own from the starch in the sweet potatoes.
More Sweet Potato Recipes
- Instant Pot Sweet Potato
- Roasted Sweet Potato
- Sweet Potato Fries
- Sweet Potato Paratha
- Dahi Papdi chaat using Sweet Potato
More Instant Pot Soup Recipes
- Broccoli Cheddar Soup
- Butternut Squash Soup
- Creamy Tomato Soup
- Potato Soup
- Lentil Soup
- Broccoli Spinach Soup
- Vegetable Lentil Quinoa Soup
If you’ve tried this sweet potato soup recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Instant Pot Sweet Potato Soup
Equipment
Ingredients
- 2 tablespoons oil
- 3 cloves garlic minced
- ½ inch ginger chopped
- 1 medium yellow onion chopped
- 2 large carrot chopped, (about ½ pound)
- 4 medium sweet potatoes cut into 1 inch pieces, (about 1.5 pounds)
- 4 cups vegetable broth
- 1 cup full fat coconut milk
Spices
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- salt & pepper to taste
Garnish
- coconut cream
- cilantro
- roasted slivered almonds
Instructions
Instant Pot Instructions
- Press SAUTE on Instant Pot. Heat oil, add onion and carrot. Saute till the onions are soft and translucent.
- Then add the minced ginger, garlic, and cook for a minute or until it’s fragrant.
- Switch off the SAUTE setting. Add sweet potatoes, ground cumin, red chili powder, salt, pepper, and vegetable broth to an Instant Pot pressure cooker. Mix everything well.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 10 minutes.
- When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Use an immersion blender to puree the soup until smooth. ( Or transfer the mixture to a traditional blender in batches and puree until smooth). Adjust seasoning.
- Stir in the coconut milk. Adjust the seasonings at this stage.
- Serve warm, garnish if desired.
Leave a Reply