Wenner Recipe Book

Yields: 8 qt

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 4–5 cloves garlic, minced
• 2 tbsp fresh ginger, minced or grated
• 2 lbs carrots, peeled and chopped
• 2 cups sweet potato puree
• 2 cups frozen corn
• Meat from 1 rotisserie chicken, shredded
• 6 cups chicken broth
• 1 cup water
• 1 tsp salt (adjust later)
• 1 tsp black pepper
• 1.5 tsp smoked paprika
• 1.5 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1.5 tsp turmeric
• 2 tsp dried thyme
• 1 tsp dried sage
• Optional: 0.5 tsp cayenne for heat
• Optional: 0.5 cup heavy cream or coconut milk

• Set Instant Pot to sauté. Add olive oil, onion, garlic, and ginger. Cook 3–4 minutes until fragrant.
• Add carrots, sweet potato puree, corn, chicken, spices, broth, and water. Stir well.
• Seal the lid and pressure cook on High for 12 minutes.
• Quick release pressure.
• Partially blend half the soup with an immersion blender, leaving it thick and chunky.
• Stir in cream if using. Taste and adjust salt and seasoning.

• If not thick enough, blend more or add extra sweet potato puree.
• Freezes well in SouperCubes.