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Crockpot Sweet Potato Soup

This crockpot sweet potato soup features tender, velvety sweet potatoes cooked slowly until soft and blended into a creamy, comforting base. Main ingredients include sweet potatoes, vegetable broth, onion, garlic, and coconut milk, creating a rich texture with warm, spicy flavors. The final dish has a smooth, vibrant appearance and a cozy, nourishing feel, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups vegetable broth homemade or low-sodium store-bought
  • 2 large sweet potatoes firm, dense, peeled and chopped into 2-inch cubes
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1/2 cup full-fat coconut milk for creaminess
  • 1 teaspoon cumin ground
  • 1/4 teaspoon cinnamon ground
  • to taste salt and pepper adjust at the end

Equipment

  • Slow Cooker
  • sharp knife
  • Cutting board
  • Immersion blender or blender
  • Ladle

Method
 

  1. Peel the sweet potatoes and chop them into even 2-inch cubes, setting them aside for uniform cooking.
  2. Dice the onion and mince the garlic, preparing flavorful aromatics for sautéing.
  3. In a skillet over medium heat, warm a tablespoon of oil, then sauté the onion and garlic until fragrant and translucent, about 5 minutes. The kitchen should fill with a sweet, toasty aroma as they soften.
  4. Transfer the sautéed onion and garlic to the slow cooker, then add the chopped sweet potatoes, vegetable broth, cumin, and cinnamon. Cover with a lid and set to low for 6-8 hours, or until the sweet potatoes are very soft and easily pierced with a fork. Your kitchen will smell warm and spicy during this slow cooking process.
  5. Once the sweet potatoes are tender, carefully use an immersion blender to puree the soup until smooth and velvety. If using a regular blender, blend the soup in batches, being cautious of hot splashes.
  6. Stir in the coconut milk, then taste and adjust with salt and pepper for flavor balance. The soup should be rich, creamy, and fragrant with warm spices.
  7. Allow the soup to rest for a few minutes, then give it a gentle stir. It should have a smooth, velvety consistency with a vibrant orange hue and an inviting aroma.
  8. Ladle the hot soup into bowls, finishing with optional toppings like a drizzle of olive oil or toasted pumpkin seeds for added texture and flavor. Serve immediately and enjoy the cozy warmth.

Notes

For a thicker soup, blend longer or add a cooked potato. To enhance flavor, squeeze a bit of lemon juice at the end. Store leftovers in an airtight container in the fridge for up to 3 days, reheating gently on the stovetop.