January 23, 2019
Will & I are heading to the mountains this weekend and I’m already planning all the soup I’ll be eating, because just the thought of the mountain weather is already making me cold!
Every winter, we spend a long weekend in Steamboat Springs, CO. Will’s family has a condo there & it’s only about a three and a half hour drive from our house. The first time Will ever brought me home to Colorado, we spent a few days in Steamboat. We also spent my 30th birthday there with friends, so the place is near & dear to our hearts. Lots of good memories over the past 6 years. The best part of all these trips, is that we haven’t ski’d ONCE! Yep, we literally spend the weekend Apres’ Ski, minus the ski.
Steamboat is going to get dumped on with snow this weekend, so I’m looking forward to a good snow storm, the hot springs & lots of cocktails. And when I return home on Sunday, I’ll be more than ready for this soup!
Instant Pot Creamy Sweet Potato & Chorizo Soup
Ingredients
- 1 Tbsp olive oil
- 1 lb ground chorizo
- 5-6 C sweet potatoes peeled & cubed
- 2 Tbsp ghee
- 1 shallot minced
- 2 garlic cloves minced
- 32 oz chicken broth
- 1/4 c almond milk or alternative nut milk
- 1/2 C coconut cream sub cashew cream
- 1 tsp arrowroot starch
- salt & pepper to taste
Instructions
- On the Saute Feature, heat olive oil. Cook the chorizo, 5 -7 minutes. Remove meat from pot & set aside. Leave grease from meat in the potAdd the ghee to the pot & allow to melt. To the melted ghee, add the shallot & garlic. Saute for 30 seconds - 1 minute. Just until fragrant.Add Sweet Potato & chicken broth to the IP.Shut the lid & cook on "soup" for 15 minutes.Once the IP has depressurized, place back on saute & allow the soup to come to a simmer. Add the coconut cream.Mix the almond milk & arrowroot, whisk the mixture into the instant pot contents. Using an immersion blender, blend the contents of the Instant Pot until desired consistency. I left about 1/2 of the sweet potatoes in chunks. If you do not have an immersion blender, before adding the coconut milk & almond milk mixture to the instantpot, remove half of the sweet potatoes & add to a blender. Add the coconut milk & almond mix to the blender as well. Add back to IP when blended.Salt & Pepper to tasteAdd the Chorizo back to the soup. Serve & garnish with cilantro.
