4cupslow-sodium vegetable brothplus more if needed
1cupfull fat canned coconut milk or heavy cream
4cupssweetpotatoesdiced
2cupscarrotspeeled and chopped
1/2teaspoonsalt
1/3teaspoonground cinnamon
1/4teaspooncayenne pepperoptional
1/8teaspoonground cloves
Pinchground black pepper
Optional toppings:
Drizzle of coconut milk
Chopped fresh cilantro
Pepitas
Instructions
Select SAUTE function on HIGH and wait for it to read HOT. Add oil and once shimmering, cook the onion for 2 minutes.
Add garlic, and ginger and cook for another 30 seconds.
Add the broth, coconut milk, sweetpotatoes, carrots, salt, cinnamon, cayenne pepper (if using), and black pepper. Stir to combine.
Close and lock the lid, point the valve to Sealed, then, manually set the timer to pressure cook for 10 minutes on high pressure.
Once done, do a 15-minute natural pressure release, then, open the lid carefully.
Puree the soup using an immersion blender or a high-powered blender. If the soup is too thick add more warm broth. Note: If using a traditional blender, allow the soup to slightly cool before blending and blend small batches at a time.
Garnish with a drizzle of coconut milk, cilantro, and pepitas.
Notes
Do you have to peel the sweetpotatoes? Nope! Keep them on for extra fiber. If your blender is powerful enough it will blend right up. If you prefer to peel then, you can do that too!What is natural release? It’s when you allow the pressure to go down on its own (not opening the pressure valve). As the temperature inside the Instant Pot decreases, the pressure decreases slowly. Then release the pressure valve to release the remaining pressure.