Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.
Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release manually.
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
Stir in coconut milk. Top with your choice of garnishes and serve.
Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups.
Red chili flakes
Crushed peanuts or chopped cashews
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the onions, ginger, garlic in some olive oil. Then add the sweet potatoes, carrots, spices and broth, bring it to a boil, then reduce to a simmer until the veggies are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!Make it in a slow cooker: Follow the same steps as instant pot recipe. Cook on high for 4 hours. Then puree the soup using a blender. Stir in coconut milk and add garnishes of your choice. Other variations for this soup:
Add Thai curry paste, to make this a Thai Curried Sweet Potato Soup
Add half a cup of lentils along with sweet potato and carrots before pressure cooking to make this a Sweet Potato Lentil Soup.
Add other veggies such as beets, squash, pumpkin, or apples.