Ingredients

3 sweet potatoes (about 30 ounces total), peeled and cut into 1-inch chunks (about 5 cups)

2 cups chopped 1-inch pieces sweet onion (from about 1 medium onion)

2 – 2 1/2 medium carrots, peeled and chopped into 1-inch pieces (about 1 1/4 cups)

2 stalks celery, cut into 1-inch pieces (1 – 1 1/4 cups)

2 1/2 cups fat-free, reduced-sodium chicken broth (or vegetable broth for vegetarian option)

1 3/4 cups pulp-free bottled orange juice

1 (12-ounce) can evaporated fat free milk (1 1/2 cups, NOT sweetened condensed milk)

1 1/2 teaspoons coarse kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 cup half and half (optional but recommended)

Optional garnish: minced fresh parsley or carrot greens

Instructions

Step 1: Combine all ingredients except the half and half and optional garnishes in the Instant Pot insert and stir to mix well.

Step 2: Close the Instant Pot lid and set the steam release knob to sealing. Select Manual, High Pressure, for 10 minutes. It may take 20-25 minutes to reach pressure before cooking begins.

Step 3: When the cooking time is done, carefully perform a manual release of the steam using the steam release knob, avoiding burns.

Step 4: Blend the soup until smooth using an immersion blender, or in batches with a traditional blender. If using a traditional blender, fill only halfway, remove the center cap from the lid, and cover the hole with a kitchen towel before blending.

Step 5: Stir in the half and half for added richness. Serve hot, garnished with fresh parsley or carrot greens if desired.

Tips & Variations

Skip the half and half to reduce fat and calories; the soup will still be flavorful and creamy.

Use vegetable broth for a vegetarian version of this soup.

Peel and chop the vegetables up to two days ahead and store in the refrigerator for easy meal prep.

Check broth labels to ensure they are gluten free if needed.

For a spicier kick, add a pinch of cayenne or smoked paprika.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, stirring occasionally. You can add half and half either before or after reheating. This soup freezes well—freeze in large containers or in 1-cup single-serving bags for convenient future meals.

FAQs

Can I use fresh orange juice instead of bottled?

Yes, fresh orange juice can be used. Just ensure it is pulp-free for smooth texture or strain it before adding to the soup.

Is there a way to make this soup vegan?

Absolutely. Use vegetable broth instead of chicken broth and substitute the evaporated milk and half and half with plant-based milk alternatives like oat or almond milk for a vegan-friendly version.