Creamy Sweet Potato Soup Recipe
This creamy sweet potato soup blends roasted vegetables, warm spices, and coconut milk for a comforting, velvety dish perfect any time of year.
Equipment
- 1 Pressure cooker or large pot with sauté mode
Ingredients
Main ingredients
- 4 large sweet potatoes about 2 ½ pounds, cut in half lengthwise
- Cooking oil for roasting potatoes
- 2 tablespoons Butter for sauteing
- 1 cup Yellow onion finely diced, about 1 medium
- ½ cup Celery finely diced, about 2 stalks
- 3 Garlic cloves minced or crushed
- 1 teaspoon Dried oregano
- ¾ teaspoon Ground ginger
- ½ teaspoon Ground cumin
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 3 cups Chicken or vegetable stock
- 14 ounces Canned coconut milk for creaminess
Instructions
Instructions
- Preheat oven to 400°F (200°C) and line baking sheet with parchment paper to avoid stickiness.
- Place sweet potato halves cut-side down on the sheet, drizzle with oil, and roast for 25-30 minutes until soft. Let cool slightly before scooping.
- Scoop the sweet potato flesh into a bowl and discard skins.
- In a pressure cooker on sauté mode, melt butter and cook diced onion and celery for 5-7 minutes until softened.
- Stir in garlic, oregano, ginger, cumin, salt, and pepper. Sauté 1-2 minutes until fragrant.
- Add sweet potato flesh and stock. Seal pressure cooker and cook for 10 minutes.
- Let pressure release naturally. Open lid, stir in coconut milk, and blend with immersion blender until smooth. Adjust seasoning if needed.
Notes
Use roasted sweet potatoes for best flavor. Add a drizzle of cream or dollop of yogurt when serving for extra richness.