This Curried Sweet Potato Soup is chock full of warming spices, coconut milk, and root veggies, making it the ultimate fall soup. This silky-smooth soup is both comforting and satiating thanks to the healthy fats and starchy carbohydrates, and ultimately a very delicious way to eat your veggies!

Instant Pot Curried Sweet Potato Soup Recipe:

Adapted from Yay for Food

• 2 tbsp Wild Groves Kitchen Blend Olive Oil 
• 1 yellow onion, diced
• 3 cloves garlic, sliced 
• 1 knob of ginger, minced 
• 1 bay leaf 
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp black pepper
• 1 tsp curry powder 
• 1 tsp salt 
• 4 sweet potatoes, peeled and chopped
• 4 carrots, peeled and chopped
• 1 can coconut milk 
• 2 cups water 

Instructions:

1. First, set the Instant Pot to "sauté". Add the olive oil and onion to the pot, stirring until softened, about 4-5 minutes. Add in the garlic and ginger and stir for another minute.
2. Then, add in all the spices– the bay leaf, cinnamon, nutmeg, coriander, cumin, black pepper, curry powder, and salt. Stir in all the spices to bloom them in the oil.
3. Press “cancel” to turn off the Instant Pot. Add in the remaining ingredients: sweet potatoes, carrots, coconut milk, and water to the pot. Give the mixture a good stir to distribute the ingredients.
4. Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 8 minutes. After it is ready, allow natural pressure release for 20 minutes before applying a quick pressure release to completely depressurize (until floating valve drops).
5. Open the Instant Pot and give the soup a stir. Next, blend with an immersion blender or carefully ladle the soup into a high-speed blender. Blend for 3-4 minutes until totally smooth. If it is too thick, add water. Season with salt and pepper to taste and ladle into bowls to serve! 

Product Links:

 Wild Groves Kitchen Blend Olive Oil