Simple sweet potato soup for weeknights or cozy weekends
- Prep Time: 15m
- Cook Time: 10m
- Total Time: 30m
- Serves: 4
- Category: Dinner
Ingredients
- 3 sweet potatoes
- 2 c of water
- 33 oz box of broth*
- 2 tbsp. rice vinegar
- 2 tbsp. smooth peanut butter
- 2 tsp. soy sauce
- 1 tsp. gochujang
- 1 tsp. sesame oil, plus more to garnish
- 2 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. ground ginger
- sesame seeds, green onions, Thai basil, etc for garnishing
Instructions
- Peel and dice your sweet potatoes, then add to an Instant Pot with 2 cups of water. Pressure cook on high for 4 minutes.
- If you prefer to make this on the stove, just add some extra water to your pot and boil for about 20 minutes until almost falling apart. In either case, drain the water and pour in the broth **.
- Use an immersion blender to puree the potatoes until smooth. Add in all the other ingredients and stir to combine. Let simmer for 5 minutes and serve, garnishing with more sesame oil, sesame seeds, sliced green onions, or thai basil.
Notes:
- *I use chicken broth in mine, but if you substitute vegetable broth this soup is vegan-friendly. (Just double check your gochujang brand but you should be good)
- **I’ve also done this by keeping the water in the pot to blend the potatoes in, then just adding a bit of Better than Bouillon, and then just using a can of broth (14.5-16 oz) instead of a box. It doesn’t make a difference in the end, just whichever works best with what you have on hand.
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