Slow Cooker Sweet Potato Soup
This is a thick, creamy soup that's wicked simple to make - just throw everything in the crockpot and let it do its thing. The blend of sage, ginger, and smoked paprika gives it a cozy fall vibe without being overly sweet.
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.
Notes
Use canned coconut milk, not refrigerated carton. If using blender, fill halfway and hold lid down with towel to prevent splashing.