Sweet Potato Curry Soup – Instant Pot

I’m not much of a kitchen gadget girl, but the Instant Pot and Vitamix combo has really improved my soup game over the last few years. We are eating so many more flavorful, healthy, plant-based meals! This Sweet Potato Curry Soup will fire up your belly this winter.

Ingredients

• 1 tablespoon olive
• 1 medium white onion
• 1 ½ pound sweet potato (I used white), peeled and into 1 inch slices. 
• ½ pound carrots, peeled and cut into 1 inch pieces. 
• 1 teaspoon powdered ginger
• 4 cloves garlic
• 3 cups vegetable broth or water
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp salt
• 2 tsp yellow curry
• 1 tsp sriracha plus more to taste as garnish
• 1 cup full-fat coconut milk 

Method 

• Stir all the ingredients except coconut milk in the instant pot steel. Close lid with vent in sealing position. 
• Pressure cook on high pressure for 10 minutes. Release pressure manually. 
• Open the pot, pour in coconut milk. Blend the soup smooth using an immersion blender or allow to cool slightly and pour into a blender. Keep blended soup warm in the Instant Pot until ready to eat.
• Top with sriracha if desired.