Instant Pot Spicy Ginger Sweet Potato Soup

Spicy Ginger Sweet Potato Soup
Spicy Ginger Sweet Potato Soup

Pairs well with grey days, warm slices of sourdough toast, and your favorite mug. We’re talking about this Spicy Ginger Sweet Potato Soup.

Often times, sweet potato soups (and for that matter, pumpkin and butternut squash soups) are too sweet for me. This one employs a generous amount of shallots, roasted garlic, fresh ginger, and a dash of cayenne to balance that out. Plus, it’s velvety smooth, thanks to a can of coconut milk.

The result is a soup that is like one big creamy autumn hug. Which, sometimes you just need.

We keep our house at a brisk 62°F during the winter months, and I’ve grown used to living in my slippers and wrapped up in a blanket. (That’s not a complaint, I do like being all bundled up and cozy!) Something warm to sip on or slurp is definitely a bonus on the chilliest days!

Keep things simple, by topping your mug with cilantro and cayenne, or if you’re feeling fancy try crème fraîche (I love a good dollop of crème fraîche, though I’m never quite well enough prepared when the time is right.)

Spicy Ginger Sweet Potato Soup
Spicy Ginger Sweet Potato Soup

Instant Pot Spicy Ginger Sweet Potato Soup

Published November 1, 2018 by
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Serves: 6   |    Active Time: 30 minutes



Ingredients:

  • 2-3 shallots, peeled and sliced
  • 5 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon coconut oil
  • 3 pounds sweet potato, washed and peeled
  • 1 15-ounce can coconut milk
  • 2 cups vegetable broth
  • 1/4 teaspoon ground nutmeg
  • Dash ground cayenne
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Optional, to serve: minced cilantro, additional cayenne, and/or crème fraîche

  • Directions:

    1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the sauté setting.
    2. Sauté the shallots, ginger, and garlic until fragrant and shallots being to turn translucent.
    3. Roughly chop sweet potatoes and place in pot, along with coconut milk and broth.
    4. Add nutmeg, cayenne, ground black pepper, and salt. Place lid on Instant Pot and set to “Soup” setting, with the timer at 7 minutes and the vent sealed.
    5. After the timer goes off, release the pressure. Using an immersion blender (I use this one (affiliate link!)) puree soup to desired consistency. You can make it super silky smoothy, or leave a few small chunks if you prefer.
    6. Serve soup hot, topped with cilantro, additional cayenne, and/or crème fraîche as desired.

    Instant Pot Yellow Dal

    Instant Pot Yellow Dal

    The air smells of pine as it whips in the window. Up here, it’s 62 degrees. The Aspens have turned; their bright yellow leaves look stark against the pine trees mixed among them. The air is thin, there is not a bar of cell service to be found, and the moon is up. This is Mount Evans.

    We’ve gone to Mount Evans to climb several times this summer and the change in elevation is always the perfect escape from the summer heat. (Eh-hem, I’ve obnoxiously shared the exact same view every weekend for the last month on my Instagram stories. I just can’t help it — the view takes my breath away every time.) Lately though, it’s been even better than usual because of the fall colors and crisp air. And, even I avoid cooking when it’s ninety degrees out, but when it’s only sixty-two, bring ooooon the baked goods, stews, and cozy foods.

    Instant Pot Yellow Dal
    Instant Pot Yellow Dal

    I love red lentils when the weather starts to turn, and my go-to is dal. It’s creamy, spicy, satisfying, and so easy to make in an Instant Pot. So easy! The best weekend days start with breakfast, take us climbing somewhere among the Aspens, and end in dinner from the Instant Pot.

    Instant Pot Yellow Dal

    Instant Pot Yellow Dal

    Published October 11, 2018 by
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    Serves: 8   |    Active Time: 30 minutes



    Ingredients:

  • 2 cups red lentils
  • 1 tablespoon coconut oil
  • 6 cloves garlic, minced
  • 2 small red onions or 1 large, diced
  • 1 inch piece of ginger, minced
  • 1 jalapeño, minced
  • 6 cups vegetable broth
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon whole black mustard seeds
  • 1/2 teaspoon salt
  • Juice 1/2 lime, plus wedges for serving
  • 1/4 cup cilantro, minced, plus more for garnish

  • Directions:

    1. Turn the Instant Pot (affiliate link!) to sauté setting. Add coconut oil to the Instant Pot. When the oil is hot, sauté the garlic, onions, ginger, and jalapeño, stirring occasionally.
    2. When the onions are transparent, add the lentils, broth, cumin, coriander, curry powder, mustard seeds, salt, lime juice, and cilantro and stir.
    3. Place lid on Instant Pot and turn to “Bean” setting. Set timer for 8 minutes with the seal closed.
    4. When the timer goes off, release the pressure or allow it to release naturally. Stir the lentils, and serve hot with lime wedges and cilantro.
    5. To make this on the stove top instead of an Instant Pot: Use a large soup pot. In step 3, bring everything to a simmer and cook, stirring occassionally, for 15-20 minutes, until lentils are softened through.
    6. Note: If you soak your lentils for 6-12 hours ahead of time (we usually do this), then strain water from lentils before use. Reduce broth quantity to 4 cups, and reduce cooking time to 4 minutes.

    Quick Instant Pot Corn Chowder

    Quick Instant Pot Corn Chowder

    You know when you think you’re grabbing the paprika but you grab the cayenne by mistake, dump a whole spoonful into the pot, stir it up, and then read the label? Anyone? 

    I didn’t think so. But, um, it totally happened when I was first testing this soup. Maybe you have had a similar experience, but if you haven’t, let me spell it out for you: 

    S.P.I.C.Y. 

    At least thats what happened with this particular mistake. HA! 

    But, I made it through that bowl of extra spicy soup and thought, hey, when you taste past the cayenne this is pretty dang good. Once your mouth stops burning and all. (I love spicy food, but this just was a bit too much, something even a half cup of heavy cream stirred in didn’t calm). 

    Quick Instant Pot Corn Chowder
    Quick Instant Pot Corn Chowder

    Assuming you can read the labels on your spice jars, this corn chowder is the stuff summer evenings are made of. At least it is for me, because it reminds me of sitting on the back patio at my mom’s house as a kid, slurping on corn chowder while the sun ducks down behind the mountains and the day’s heat finally gives way to a cool evening breeze. (Hi Mom, maybe you should send me that recipe?!) 

    This version is lighter that the one of my childhood (and most chowders, really) — forgoing flour and bacon, it is full of fresh corn flavor and has creaminess from yukon gold potatoes and a splash of the good stuff (half and half). And really, when it’s this hot of a summer, light is what it’s alllll about. 

    Quick Instant Pot Corn Chowder

    Quick Instant Pot Corn Chowder

    Published July 5, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1/2 large white onion, diced
  • 2 teaspoons minced garlic
  • 1 large carrot, diced
  • 1 green bell pepper, diced
  • 1 teaspoon coconut oil
  • 2 medium yukon gold potatoes, diced
  • 16 ounces frozen corn kernels, thawed, reserve 2 tablespoons for topping
  • 2 tablespoons parsley, minced plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 cups vegetable broth
  • 1 cup half and half
  • 1-3 dashes of cayenne, to taste
  • Dash of paprika for garnish
  • Optional: shredded cheddar cheese for garnish

  • Directions:

    1. Heat coconut oil in the bottom of an Instant Pot (affiliate link!) on the sauté setting. Add the diced onion, minced garlic, carrot, and bell pepper until the onions are transparent.
    2. Add potatoes, corn kernels, 2 tablespoons minced parsley, salt, pepper, bay leaf, thyme, and broth. Place lid on Instant Pot and turn to the Soup setting, setting the timer to 4 minutes with the vent in the sealed position.
    3. After the timer goes off, release the pressure. Remove the thyme and bay leaf. Using an immersion blender (like this one (affiliate link!)) purée the soup, leaving a few chunks according to you preference. Stir in the half and half, and add cayenne to taste.
    4. Serve soup hot in bowls, topped with a fresh fresh corn kernels, a dash of paprika, minced parsley, and optionally, shredded cheddar.