Spicy Sweet Potato Soup
This spicy, vegetarian soup gets its hearty texture from pureed sweet potatoes and veggies. It is flavored with turmeric and ginger (both known for their anti inflammatory properties), making this a wonderful dish for chilly days. This soup pairs beautifully with a light salad for a healthy, satisfying meal.
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a large saucepan, add the butter/oil and chopped onions. Saute over medium high heat until the onions just start to sweat, about 2 minutes.
  2. Add the ginger and saute for another 2 minutes, stirring occasionally. Next, add the green bell peppers and saute for another minute.
  3. Next add the sweet potatoes, celery, and carrots along with all the spices. Mix well to combine and saute for a minute or two.
  4. Add in the water/veg stock, stir everything together.
  5. Turn the heat down to medium. Cover and cook until veggies are tender. The cooking time depends entirely on the size of your chopped veggies – the smaller you chop them, the faster they’ll cook.
  6. Remove pan from heat. Use an immersion blender/electric blender to puree the contents of the pan.
  7. Pour the puree back into the saucepan if using electric blender, and place the pan over low heat.
  8. Add veg stock or water to adjust the consistency if the soup is too thick. I find 5 cups of liquid to be perfect, but you can add more if you want a runnier soup.
  9. Check seasonings and serve hot.
  10. Top with a dollop of greek yogurt, chives or green onions, and crushed saltine crackers for a nice crunch! I garnished mine with a sprinkle of smoky paprika.
Recipe Notes

– I prefer to use a combination of vegetable stock and water for the liquid because veg stock alone can sometimes overpower the taste of the ingredients in the recipe.
– If you dont have veg stock, you can still make this recipe using water only – the fresh chopped veggies have plenty of flavor.
– Try adding red or yellow bell peppers instead of green.
– The chili powder and black pepper should be adjusted to your taste, if you’re worried about spice, feel free to skip one or the other.

INSTANT POT DIRECTIONS:
– Turn on Saute mode for 30 mins and follow recipe instructions as listed.
– Once you add the water/veg stock, cancel saute mode, turn on pressure cook mode (high).
– Set the pressure cook time to 6 minutes. Cover. Make sure the pressure release valve on the lid is set to “Sealing” mode.
– Once 6 minutes are up, allow 10 minutes of resting time before releasing the pressure and opening the lid.