Ingredients:

• 2 sweet potatoes, peeled and cubed

• 1 onion, chopped

• 2 garlic cloves, minced

• 4 cups of vegetable or chicken broth

• 1 teaspoon of fresh ginger, grated

• 1 teaspoon of thyme or za’atar

• Salt and pepper, to taste

• 1 tablespoon of sunflower oil

• 1/2 cup of cream

• Yogurt for serving (optional)

Instructions:

Prepare the ingredients: In the Instant Pot, add the sunflower oil. Add the chopped onion and sauté in "Sauté" mode for about 3 minutes until translucent.

Add the garlic: Stir in the minced garlic and cook for another minute.

Add the sweet potatoes: Add the cubed sweet potatoes, broth, thyme, ginger, salt, and pepper. Stir well to combine.

Pressure cooking: Close the lid of the Instant Pot and make sure the valve is set to "Sealing." Select the "Soup" or "Manual" mode and set the cooking time to 15 minutes.

Release pressure: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to release any remaining pressure.

Blend the soup: Open the lid, add the cream, and use a blender to puree the soup until smooth.

Serve: Serve hot with fresh bread. Optionally, garnish with a spoonful of yogurt and fresh herbs if desired.