Ingredients
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1 tablespoon Olive Oil
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1 medium Onion
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2 Garlic
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2 13½-ounce (400 ml) cans Coconut Milk
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4 cups Vegetable Broth
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1½ teaspoons Salt
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½ teaspoon Black Pepper
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6 cups (1.5 kg) leftover, cooked Sweet Potato
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½ cup (120 ml) Cream
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chopped Italian Parsley
Directions
A healthy blend of leftover sweet potatoes and creamy coconut milk produces a filling and satisfying, thick soup that’s perfect for cool fall or winter days. An immersion or stand blender makes it easy to puree the soup to silky perfection.
Steps
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1
Done
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Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the oil to coat the bottom of the pot. Add the onion and garlic and sauté for 3–4 minutes, until the onion just turns soft. |
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2
Done
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Add the coconut milk, vegetable broth, salt, and pepper. Stir well, making sure to scrape up any brown bits from the bottom of the pot. Press the Cancel button to turn off the sauté function. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 3 minutes. |
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3
Done
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When cooking is complete, let the pot sit for another 5 minutes, and then turn the valve slowly to the Venting position to release any remaining pressure. |
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4
Done
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Remove the lid and add the sweet potatoes and cream. Blend the mixture with an immersion blender or in batches in a stand blender until the consistency is very smooth. Serve the soup hot or cold and garnish it with chopped Italian parsley. |
