1 tablespoon olive oil
1 ½ pound sweet potatoes, peeled and cut into 2 inch pieces
½ pound carrots, peeled and cut into 2 inch pieces
1 teaspoon ginger, grated
2 cloves garlic, minced
3 cups chicken or vegetable broth
1 teaspoon ground cumin
½ teaspoon cinnamon
1 teaspoon paprika
½ teaspoon salt
1 cup coconut milk
Place all the ingredients except the coconut milk in the Instant Pot and stir.
Cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release manually for another 10 minutes.
Open the pot and blend the soup smooth using an immersion blender.
Stir in the coconut milk. Serve.