Pairs well with grey days, warm slices of sourdough toast, and your favorite mug. We’re talking about this Spicy Ginger Sweet Potato Soup.
Often times, sweet potato soups (and for that matter, pumpkin and butternut squash soups) are too sweet for me. This one employs a generous amount of shallots, roasted garlic, fresh ginger, and a dash of cayenne to balance that out. Plus, it’s velvety smooth, thanks to a can of coconut milk.
The result is a soup that is like one big creamy autumn hug. Which, sometimes you just need.
We keep our house at a brisk 62°F during the winter months, and I’ve grown used to living in my slippers and wrapped up in a blanket. (That’s not a complaint, I do like being all bundled up and cozy!) Something warm to sip on or slurp is definitely a bonus on the chilliest days!
Keep things simple, by topping your mug with cilantro and cayenne, or if you’re feeling fancy try crème fraîche (I love a good dollop of crème fraîche, though I’m never quite well enough prepared when the time is right.)
Serves: 6 | Active Time: 30 minutes
- Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the sauté setting.
- Sauté the shallots, ginger, and garlic until fragrant and shallots being to turn translucent.
- Roughly chop sweet potatoes and place in pot, along with coconut milk and broth.
- Add nutmeg, cayenne, ground black pepper, and salt. Place lid on Instant Pot and set to “Soup” setting, with the timer at 7 minutes and the vent sealed.
- After the timer goes off, release the pressure. Using an immersion blender (I use this one (affiliate link!)) puree soup to desired consistency. You can make it super silky smoothy, or leave a few small chunks if you prefer.
- Serve soup hot, topped with cilantro, additional cayenne, and/or crème fraîche as desired.