Sweet potato and carrots are back on the menu with this carb-up soup that packs a hearty, stick-to-your-ribs, nutrition punch! Simple, yet delightful, this recipe reminds us that there are much higher food quality ways to get in your carbs on a carb-up, than stuffing ourselves with refined sugars and flours. And if you really want to have a small piece of bread for taste and texture, having a small piece as a side to go with a healthy soup like this is far better than making it the focal point of your meal.
Instant Pot Carrot Sweet Potato Soup Recipe
Ingredients:
- Cooking spray
- 1 cup onion, diced
- 2 cloves of garlic, minced
- 2.5 cups carrots chopped
- 1 tsp fresh ginger, minced
- ½ tsp mild chili powder
- 3 cups sweet potatoes peeled and chopped
- 4 cups chicken bone broth (*Swap with vegetable broth to make it vegan.)
- <a href="Himalayan pink sea salt and freshly ground black pepper to taste
- A sprinkle of mild chili powder for garnish
Directions:
Spray the bottom of Instant Pot inner pot with low fat cooking spray and press the ‘sauté’ button.
Sauté the onion, ginger and garlic for 2 – 3 minutes, stirring constantly to ensure they don’t burn.
Add the carrots and cook for a further 2 – 3 minutes, again stirring constantly and add drops of hot water, if required, to prevent the mixture sticking to the bottom of the pot. Stir in chilli powder and keep stirring for 30 seconds.
Add the chopped sweet potato and bone broth. Close lid and set for 10 minutes on the soup setting.
Once de-pressurized, open the lid and process until smooth with an immersion blender.
Season to taste, serve and garnish with the mild chilli powder.
There are lots of different spins you can put on this recipe for seasoning. What are some of your favourites? Please share your ideas in the comments and let me know how it goes there too, or by tagging me in your pics on Instagram if you share there instead (or too). :)
