Spicy Sweet Potato Soup | Instant Pot Vegan Dump Recipe
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 2 carrots, peeled and chopped
- 1 Granny Smith apple, cored and chopped
- 10 oz sweet potatoes peeled and chopped (I used frozen)
- 1/4 tsp powered sage or 1 spring
- 1 white onion, chopped
- 1/2 tsp salt
- 1/4 tsp freshly-ground black pepper
- 1/8 tsp cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup milk alternative (we use Califia Farms Ubermilk)
- **optional garnishes: extra coconut milk, oyster crackers, sour cream, or a sprinkle of smoked paprika
Instructions
- Add vegetable stock, garlic, carrot, apple, sweet potato, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker.
- Toss to combine.
- Close lid securely and seal.
- Press Pressure/Cook/Manuel and cook for 8 minutes on High.
- Then very carefully, vent with quick release
- Remove the lid.
- (**Remove and discard the sage if you are using a the spring.)
- Stir in the coconut milk or alternative.
- Use an immersion blender to puree the soup until smooth.
- Taste, and season with additional salt, pepper and cayenne if needed.
- Serve warm. Enjoy!
Notes!
- If you do not have an immersion blender, you can use a traditional blender! In two batches, very carefully puree the soup until smooth.
- 1/2 cup canned (unsweetened) coconut milk can be used in place of Califia Ubermilk.
- If you want to cool the spice of the cayenne, use a dollop of sour cream. Tofutti has a great vegan option!