Instant Pot Cauliflower and Sweet Potato Soup
Such a delicious and comforting soup recipe!
Servings: 6 servings
Ingredients
- 1½ pounds (4 cups) sweet potatoes, peeled and cut into 1-inch pieces
- 6 cups vegetable broth
- 4 cups cauliflower florets
- 1 cup chopped onion
- ½ cup chopped carrot
- 2 medium garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cayenne pepper
- 1 cup canned unsweetened full-fat coconut milk
- chopped fresh cilantro
Instructions
- Combine the first 10 ingredients (through cayenne pepper) in a 6-quart Instant Pot. Cover the cooker with the lid, and lock the lid in place. Turn the steam release handle to the SEALING position. Select the MANUAL/PRESSURE COOK setting. Select HIGH pressure for 6 minutes.
- Let the pressure release naturally 15 minutes. Then carefully turn the steam release handle to the VENTING position, and let any additional steam fully escape (the float valve will drop). Remove the lid from the cooker. If desired, reserve a few vegetable pieces for garnish. Using a handheld immersion blender, blend the remaining soup mixture until smooth. Stir in the coconut milk. If desired, garnish with the reserved vegetables and cilantro.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1038mg | Potassium: 781mg | Fiber: 7g | Sugar: 11g | Vitamin A: 18393IU | Vitamin C: 39mg | Calcium: 75mg | Iron: 2mg