Get ready to transform your kitchen into a gourmet haven with this incredibly simple yet mind-blowingly delicious Instant Pot Sweet Potato Carrot Ginger Soup! Imagine a velvety, warm embrace of flavors that will not only tantalize your taste buds but also nourish your body with wholesome, nutrient-packed ingredients. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a quick and satisfying meal, this recipe is your ticket to culinary bliss in just 40 minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 sweet potatoes, peeled and diced
- 2 carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and chopping sweet potatoes into 1-inch cubes, dice carrots, finely chop onion, mince garlic, and grate fresh ginger.
- Turn on Instant Pot and select the Sauté function. Add a small amount of olive oil to the pot and heat for 1-2 minutes.
- Sauté chopped onions for 2-3 minutes until they become translucent and slightly softened.
- Add minced garlic and grated ginger, stirring continuously for another 30-45 seconds to release their aromatic flavors.
- Add diced sweet potatoes and carrots to the pot, stirring to combine with onion mixture.
- Pour vegetable broth into the pot, ensuring all vegetables are mostly covered with liquid.
- Sprinkle salt and pepper to taste, gently stirring to distribute seasonings.
- Close the Instant Pot lid, set valve to sealing position, and select Manual/Pressure Cook mode on High Pressure for 10 minutes.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release for remaining pressure.
- Use an immersion blender to puree the soup directly in the Instant Pot until smooth and creamy, or carefully transfer to a blender in batches.
- Taste and adjust seasoning as needed, adding more salt, pepper, or a touch of cream if desired.
- Serve hot, optionally garnishing with a swirl of coconut cream, chopped fresh herbs, or toasted pumpkin seeds.
Tips
- Choose fresh, firm sweet potatoes and carrots for the best flavor and texture.
- Grate the ginger fresh for a more vibrant, zesty taste.
- Don't skip the sautéing step - it helps develop deeper, more complex flavors.
- For a smoother consistency, blend the soup thoroughly and strain if desired.
- If you prefer a thinner soup, add a bit more vegetable broth during blending.
- Experiment with garnishes like crispy bacon bits, toasted nuts, or a drizzle of chili oil.
- This soup freezes beautifully - make a large batch and store for quick future meals.
- For a protein boost, consider adding a can of white beans during cooking.
- Use an immersion blender for easier cleanup and more convenient blending.
- If you don't have an Instant Pot, this recipe can be adapted for stovetop or slow cooker.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 40g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
