INGREDIENTS
1 medium yellow onion, rough chop
4 cups of sweet potatoes, peeled, cut into 1/2 inch cubes
1 tablespoon of minced garlic
1/3 cup of raw cashews
4 cups of low-sodium vegetable broth
1 bag of frozen (10-16 oz) corn
Spices:
1 teaspoon garlic powder
3 teaspoons onion powder
2 teaspoons Old Bay Seasoning
1/4th teaspoon smoked paprika
1/4th teaspoon sweet paprika
1 bay leaf
1/4th teaspoon pepper
1 nori sheet- dried over flame for 30 seconds then crumble in mixture before cooking- Walmart sells this
DIRECTIONS
Place spice/herb ingredients (except bay leaf) in a small bowl and mix well. Set aside
Add all the base ingredients and spice/herb mix into instant pot, stir well to combine, then tuck in bay leaf. Set the Instant Pot to manual high pressure for 6 minutes. When finished, press cancel and allow to sit for 2 minutes, then do quick release. Unplug the instant pot.
Once pressure is released, carefully remove the lid, REMOVE AND DISCARD BAY LEAF then place soup in high-speed blender and blend on high until smooth. Return the mixture to instant pot.
Allow to sit for 5 minutes for the flavors to marry
Portion in bowls and sprinkle a “dusting” of smoked paprika and serve.
NOTES
Modified from Monkey and Me recipe: Vegan “Seafood” Sweet Potato Corn Bisque https://monkeyandmekitchenadventures.com/vegan-seafood-sweet-potato-corn-bisque/