Super easy Instant Pot Southwestern Sweet Potato Soup will satisfy your need for some spice in your life! Smooth, creamy, and TONS of flavor!
Are you still excited about soup or did you eat too much slow cooker vegetable soup or Instant Pot Butternut Squash Soup in Oct/Nov/Dec?
I hope not because this STUPID easy-southwestern-spicy little number is going to steal your heart.
But I might be biased because Mexican kinda flavors just have my heart.
You might just find me eating this with a side of easy Mexican meatballs or Mexican Zucchini Lasagna.
Why this is the BEST Sweet Potato Soup Recipe
When the weather is gloomy, gray, snowy and cold, there is NOTHING that beats a hot bowl of soup! Add some Southwestern flair and delicious flavor to your soup and you won’t be disappointed! Today’s healthy sweet potato soup is a healthy and delicious way to get your soup on- it’s bold with flavor, smooth and creamy, and loaded with nutrients that you’ll feel good about serving your family! It is also really easy to make (the instant pot saves the day once again) and perfect for meal prep lunches or easy dinners all week long!
What kind of Sweet Potatoes to use
To make this southwestern sweet potato soup, you’ll want to be picky when it comes to selecting your sweet potatoes. They are the STAR of the dish, so it’s a good idea to pick and choose the best ones you can! I recommend choosing sweet potatoes with orange flesh (make sure they aren’t yams), and avoiding any sweet potatoes with sprouts growing or soft spots on them. Better sweet potatoes equal a better finished result!
Southwestern Sweet Potato Soup Ingredients
This soup uses a bunch of wholesome and healthy ingredients and the result!? The most creamy, warm, satisfying soup for you and your crew! You may already have most of the ingredients hanging out in your pantry. Here’s what you’ll need to make it:
Olive Oil
Onion
Cumin
Paprika
Salt
Sweet Potato
Vegetable Broth
Fire roasted diced tomatoes with chilies
Cilantro
How to make Creamy Sweet Potato Soup
Sautee
Heat up a splash of oil in the instant pot until hot then add in the chopped onions. Cook on sautee mode, stirring often, until they are softened and browned. Add in the spices and salt and cook a couple more minutes until they are aromatic.
Cook
Add the rest of the ingredients and set the lid to sealing. Cook on manual high power for 9 minutes. Let the steam release naturally when it’s done.
Blend
Transfer the cooked soup to a high power blender or a large food processer and blend until the soup is creamy and smooth!
Serve
Pour into bowls and garnish with cilantro. DEVOUR!
What to serve with Sweet Potato Soup
This tasty soup is perfectly satisfying all on its own, but if you want to serve up something on the side, here are a few recipes that I think would pair well with it:
Gluten free Grilled cheese hummus sandwiches with pumpkin
Gluten free Naan Bread
Superfood Greek Yogurt Chicken Salad Sandwich with honey mustard
A big hunk of garlic bread or your favorite crusty bread
How to freeze Soup
Soup is another great make-ahead freezer meal for those busier days, or to have on hand to drop off at a friend or family member in need of a meal. To freeze this sweet potato soup, simply pour it into a freezer safe airtight container or zip lock style freezer bag. Pop it in the freezer for up to 3 months, thawing and reheating whenever you want!
More healthy southwest-inspired recipes
keto mexican cauliflower rice
one pan mexican quinoa casserole in the slow cooker
mexican stuffed zucchini with avocado salsa
Instant Pot Southwest Sweet Potato Soup
Super easy Instant Pot Southwestern Sweet Potato Soup will satisfy your need for some spice in your life! Smooth, creamy, and TONS of flavor!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Pressurizing 10 minutes
Servings 5 Cups
Calories 90kcal
Author Taylor Kiser
Equipment
Instant pot
Ingredients
1 Tbsp Olive oil
3/4 Cup Onion, roughly chopped
1 tsp Cumin
1 tsp Paprika
1/2 tsp Salt
1 Large Sweet potato (500g)
2 Cups Vegetable broth (not reduced sodium)
1 Can Fire roasted diced tomatoes with chilies (15 oz)*
1/2-3/4 Cup Cilantro, Diced (depending how much cilantro you like!)
Instructions
Heat the olive oil on sautee mode. Add the onions and cook until lightly browned, about 5 minutes. Add in the cumin, paprika and salt and cook another minute or two.
Add in the rest of the ingredients and stir. Cover and set the lid to “sealing”
Cook on manual high pressure for 9 minutes. Let steam release mostly naturally (you can quick release it after about 10 mins.)
Transfer to a high powered blender and blend until smooth and creamy
Stir in the cilantro and DEVOUR!
Notes
*If you don’t want spicy, buy the tomatoes without chilies!
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 860mg | Potassium: 91mg | Fiber: 2.6g | Sugar: 5.5g | Vitamin A: 116IU | Vitamin C: 36mg | Calcium: 7mg | Iron: 3mg
For This Recipe, I recommend:
Instant Pot Pressure CookerBlendtec BlenderSea SaltWhisk
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