This hearty Dump and Go Sweet Potato soup is a keeper. It's creamy, cozy, and incredibly delicious with just the right amount of spice. Chock full of veggies, it contains sweet potato, carrots, celery, potato, and is topped with a swirl of coconut milk and pumpkin seeds for that yummy crunch. Serve with some crusty bread or salad for a wholesome weeknight meal. Vegan, Gluten-free, Oil-free recipe!!
I simply love sweet potatoes. They are so versatile, you can enjoy them plain boiled, roasted with cinnamon-butter-maple syrup, fries, in salads, tacos, and so on. And when it's fall, I just have to make this Sweet potato soup on weekly rotation which the whole family loves and looks forward to. It's perfect for this time of the year. The addition of carrots, celery, and, potato adds depth to the flavor. This one has sweet and savory notes with a light kick of spice which will have you craving for more. The best part - it's not just delicious, but also healthy and easy to make. Dump everything in the Instant pot, set the timer, and simply sit and relax. Later, just blitz with an immersion blender and finish off with a swirl of coconut milk, pumpkin seeds, and cilantro. Perfection!!!
Health Benefits of Sweet Potato
Sweet potato is one nutrient-dense superfood that is rich in beta-carotene, vitamin C, vitamin A, minerals, antioxidants, and fibers. Hence it helps promote healthy gut, vision, and brain function. All the more reason to add it to your fall-winter diet!!!
Looking for more deliciousness. Do try these healthy fall-winter soups to warm you up from inside out!!!
Vegan Butternut Squash Chipotle Soup
Let's get started!!!
Ingredients
- 2 cups sweet potato, peeled and cubed
- 1 cup carrots, diced
- ½ cup celery, diced
- ½ cup potato, diced
- ½ inch ginger, chopped
- ¼ cup fresh cilantro, chopped
- 3 cups low sodium vegetable broth
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon red chili flakes
- ¼ teaspoon freshly cracked black pepper
- 1-2 tablespoon maple syrup (optional)
- salt to taste
Garnishes
- coconut milk
- pumpkin seeds
- fresh cilantro, finely chopped
Instructions
Instant Pot
- Combine sweet potato, carrots, celery, potatoes, ginger, cilantro, ground cumin, paprika, chili flakes, black pepper, salt, and 2.5 cups broth in the steel insert of the Instant Pot. Give it a good stir.
- Close the lid with the vent in the sealing position.
- Select the PRESSURE COOK or MANUAL MODE at High for 10 minutes.
- Once the time is up and IP beeps, manually release the pressure after 10 minutes.
- Open the lid and using an Immersion Blender, blend the contents to a puree. Alternatively, once the mixture has cooled off, you can use a blender to puree it.
- Transfer the contents back to the inner pot if using a blender.
- Add the rest half cup of the broth to the blender and swirl so that all the remaining stuff sticking to the sides comes off. Pour the contents to the pot.
- Turn on the SAUTE mode at LOW. Add maple syrup (optional). Let it come to a boil.
- Cancel the SAUTE mode.
- Serve warm with a swirl of coconut milk topped with pumpkin seeds and cilantro. Enjoy with your favorite crusty bread or homemade dinner rolls!!!
Stove Top
- In a large, heavy-bottomed pot on medium heat, combine sweet potato, carrots, celery, potatoes, ginger, cilantro, ground cumin, paprika, chili flakes, black pepper, salt, and 2.5 cups broth. Give it a good stir.
- Cover with lid and simmer over medium-low heat for about 30 minutes or till sweet potatoes are fork-tender. Stir occasionally.
- Once done, blend the contents to a puree using an Immersion Blender. Alternatively, once the mixture has cooled off, you can use a blender to puree it.
- Transfer the contents back to the pot if using a blender.
- Add the rest half cup of the broth to the blender and swirl so that all the remaining stuff sticking to the sides comes off. Pour the contents to the pot. Add maple syrup (optional)
- Let the soup come to a simmer again on medium-low heat.
- Serve warm with a swirl of coconut milk topped with pumpkin seeds and cilantro. Enjoy with your favorite crusty bread or homemade dinner rolls!!!
Recipe Notes
- You can adjust the sweetness with maple syrup as per your liking.
- Sweet potato soup freezes like a dream. Store without adding coconut milk or any other garnishes in a freezer-safe container for up to 3 months. When ready to use, let it thaw in the refrigerator overnight. Then, reheat on the stove and serve.
- Stays fresh in an airtight container in the refrigerator for 4-5 days.
- Adjust the consistency of the soup as per your personal preference. Add more broth to thin it out if needed.
