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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
This easy, healthy buffalo sweet potato soup is satisfying and jam-packed with most delicious flavour —Kristina
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Ingredients
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2 tablespoons
extra virgin olive oil
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1
medium onion, chopped
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2
garlic cloves, chopped
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1 teaspoon
paprika
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2
medium sweet potatoes, peeled and diced
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13.5 ounces
full fat coconut milk
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2 cups
vegetable broth
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2 tablespoons
hot sauce
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1 teaspoon
vegan Worcestershire sauce
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1/2 teaspoon
salt
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1/3 cup
fresh basil leaves, roughly chopped
Directions
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Set Instant Pot to sauté. Add olive oil, once heated add onions and garlic. Sauté for 3 minutes. Stir in paprika and turn the Instant Pot off
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Add all other ingredients, except the fresh basil. Cover, select the manual setting and cook on high pressure for 10 minutes. Once done cooking, use the quick release function and release the steam
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Transfer to a high-speed blender and add basil. Blend until creamy. You can also use an immersion blender and blend the soup right in the Instant Pot. I used an immersion blender, less clean up :-)
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Taste and adjust salt if needed. If the soup is too thick add a little more broth or water until you reach desired consistency. Serve with desired toppings. Enjoy!
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