We have been enjoying a lot of sweet potato as it has been relatively cheap here recently. I managed to pick some up here at the local fruit and vegetable shop for 89c per kilo. Though, these were not your average sized sweet potatoes. Most of them were 2kg and over in size. Even though, I still purchased a lot and we have been enjoying them roasted and mashed, until I decided to try something different with it. This slow cooker sweet potato soup is delicious and great for a cool winter’s night.
To make this yummy, warming soup, you will need:
- 1.5 kg (3lbs) sweet potatoes
- 1 onion
- 2 carrots
- 2 stalks of celery
- 4 cloves of garlic
- 1L (4 cups) vegetable stock
- 1 cup coconut milk or cream
- salt and pepper to taste
After cooking the ingredients in a slow cooker, you will need to let the mixture cool a little before putting it in a blender to make it smooth. We enjoyed this soup with crusty bread warmed up in the oven.
Slowcooker Sweet Potato Soup
Simple Living. Creative LearningIngredients
- 1.5 kg (3lbs) sweet potatoes, peeled and chopped
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, washed and chopped
- 4 cloves garlic, peeled and chopped
- 1L (4 cups) vegetable stock
- 1 cup coconut milk or cream
- salt and pepper to taste
Instructions
- Place all ingredients except for the milk/cream in a large (6L) slow cooker.
- Cook for about 6 hours on low or 4 hours on high, until the vegetables are soft.
- Place one-quarter of the soup into a blender with ¼ cup of milk/cream.
- Blend until everything is silky smooth. Repeat for the remaining soup.
- Serve with toppings such as greek yoghurt and spring onions and crusty bread.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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