Rahn's Recipes

Sweet Potato and Carrot Soup

—

by

B Rahn
in ,

Ingredients

  • 3 Tbsp olive oil
  • 1 onion diced
  • 1 garlic clove pressed or minced
  • 1 pound carrots chopped (about 5 medium carrots)
  • 1.5 pounds sweet potatoes chopped (about 2.5 large sweet potatoes)
  • 4 cups chicken broth
  • 2 tsp grated ginger
  • 1 tsp smoked paprika
  • 4 cups water
  • optional: 1/2 cup coconut milk

Instructions

  1. Press “Sauté” button on Instant Pot. Add in olive oil, onions, garlic. Sauté about 5 mins.
  2. Add in carrot, sweet potatoes, chicken broth, ginger, paprika.
  3. Add coconut milk and water. Can add in more (or less) water to ensure stay below max fill line of Instant Pot.
  4. Press “Cancel” button on Instant Pot. Then place lid on Instant Pot and set steam release nob to “Sealing”.
  5. Press “Pressure Cook” button and set time (“+” button) to 15 minutes.
  6. When cooking cycle ends, allow pressure to naturally release for 15 minutes.
  7. After 15 minutes, allow steam to fully release by moving nob with a wooden spoon from “Sealing” to “Venting” position. Once steam is fully released, can take off lid.
  8. With a Hand Blender, carefully blend on lowest speed to make smooth.