Spicy Sweet Potato Soup

Spicy sweet potato soup is the perfect comfort food ready in about 30 minutes! The perfect blend of sweet and spicy, this soup is so filling and the perfect lunch or dinner meal! This spicy sweet potato soup is packed full of veggies and is vegan, gluten free, dairy free, paleo and Whole30 friendly!

Course Soup

Cuisine American

Keyword instant pot sweet potato soup, spicy sweet potato soup, Whole30 sweet potato soup

Prep Time 2

Cook Time 28

Total Time 30

Servings servings

Calories 294kcal

Author Samantha Rowland

Cost $11.16 Recipe/$1.86 Serving

Ingredients

1 medium white onion, chopped $0.33
1 medium jalapeno, seeds removed, chopped $0.20
3 medium carrots, chopped $0.22
14 oz can fire roasted tomatoes, crushed $1.29
4 cups vegetable broth $1.99
2 tsp smoked paprika $0.20
3/4 tsp chipotle powder $0.07
1 tsp cumin $0.10
1 tsp oregano $0.10
1 tsp sea salt $0.05
3 pounds sweet potatoes, peeled and chopped $1.99
16 ounces frozen cauliflower $1.99
1 large lime, juiced $0.33
1/4 cup chopped cilantro $0.65
2 cups chopped kale $1.65

Instructions

Chop the onion, jalapeno and carrots
Turn on the saute function of the instant pot and spray with non-stick spray. Set for 5 minutes.
Add the chopped white onions, jalapeno and carrots to the Instant pot and saute for 5 minutes.
While the onion, jalapeno and carrot is cooking, peel and chop the sweet potatoes.
After the onion, jalapeno and carrots are done cooking, add the spices (smoked paprika, chipotle powder, cumin, oregano and salt), vegetable broth and fire roasted tomatoes to the instant pot and stir well.
Add the cubed sweet potatoes and the frozen cauliflower to the rest of the ingredients.
Place the lid on the pressure cooker and make sure the valve is closed to "seal". Turn the instant pot on high pressure for 6 minutes.
After the Instant Pot comes up to pressure and cooks for 6 minutes, manually release the steam by carefully turning the valve to "venting"
Once the pressure has been released, remove the lid.
Use the immersion blender, blend about 1/3 of the soup so that there is a nice creamy base.
Add the juice of 1 large lime (or 2 small limes),1/4 cup chopped cilantro and 2 cups kale (chopped or torn with your hands into small bits).
Stir well, once kale has wilted, serve hot with favorite toppings

Video

Notes

See post for instructions on how to cook on the stove top and in the slow cooker

Nutrition