Ingredients (~6 servings)
- ~4 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 8 cups reduced-sodium vegetable or chicken broth
- 1 large onion, chopped into 1 to 1 1/2-inch pieces
- 2 medium carrots, chopped into 1 to 1 1/2-inch pieces
- 2 ribs celery, chopped into 1 to 1 1/2-inch pieces
- 1 1/2 Tbsp freshly-grated ginger root (or 2 tsp freeze-dried)
- 1 tsp rubbed sage (or 1/2 tsp ground sage)
- 3/4 tsp fine salt
- 3/4 tsp garlic powder
- 1/2 tsp dried thyme leaves (or 1/4 tsp ground thyme)
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- Pinch of ground cinnamon
- 1 large bay leaf
- 1 cup canned coconut milk (regular or lite – not the refrigerated carton stuff)
Add Everything to the Slow Cooker Except the Coconut Milk
Grab a slow cooker that’s at least 5 quarts – bigger is better here since you’re working with a lot of liquid.
Add the 4 lbs of sweet potatoes, 8 cups of broth, 1 large onion, 2 carrots, 2 ribs of celery, 1 1/2 Tbsp of ginger, 1 tsp of rubbed sage, 3/4 tsp of salt, 3/4 tsp of garlic powder, 1/2 tsp of thyme, 1/2 tsp of black pepper, 1/2 tsp of smoked paprika, 1/2 tsp of sweet paprika, the pinch of cinnamon, and 1 bay leaf.
Cover and cook on high heat for ~4 hours or on low for ~6 hours.
The vegetables should be tender – a fork or knife should slide through without any resistance.
Puree the Soup
Pull out the bay leaf and toss it.
If you have an immersion blender, use that to puree the soup right in the slow cooker – it’s way easier and you don’t have to deal with transferring hot liquid.
If you don’t have one, carefully transfer the soup to a blender and puree in batches.
Don’t overfill the blender or hot soup will splatter everywhere; Fill it about halfway, hold the lid down with a towel, and blend until smooth.
Stir in the Coconut Milk and Adjust Seasoning
Once the soup is pureed, stir in the 1 cup of coconut milk.
Taste and adjust the seasoning – you might need more salt depending on your broth.
If you want heat, add a pinch of cayenne or ancho chile powder.
If you want it creamier, add more coconut milk.
Slow Cooker Sweet Potato Soup
Ingredients
Ingredients (~6 servings)
- ~4 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 8 cups reduced-sodium vegetable or chicken broth
- 1 large onion, chopped into 1 to 1 1/2-inch pieces
- 2 medium carrots, chopped into 1 to 1 1/2-inch pieces
- 2 ribs celery, chopped into 1 to 1 1/2-inch pieces
- 1 1/2 Tbsp freshly-grated ginger root, or 2 tsp freeze-dried
- 1 tsp rubbed sage, or 1/2 tsp ground sage
- 3/4 tsp fine salt
- 3/4 tsp garlic powder
- 1/2 tsp dried thyme leaves, or 1/4 tsp ground thyme
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- Pinch ground cinnamon
- 1 large bay leaf
- 1 cup canned coconut milk, regular or lite – not the refrigerated carton stuff
Instructions
- Add sweet potatoes, broth, onion, carrots, celery, ginger, sage, salt, garlic powder, thyme, black pepper, smoked paprika, sweet paprika, cinnamon, and bay leaf to a 5-quart slow cooker.
- Cover and cook on high for 4 hours or low for 6 hours until vegetables are tender.
- Remove bay leaf.
- Puree soup using an immersion blender in the slow cooker, or carefully transfer to a blender in batches and blend until smooth.
- Stir in coconut milk.
- Taste and adjust seasoning with salt, cayenne, or additional coconut milk as desired.