Slow Cooker Creamy Sweet Potato Soup
If you’re in search of a great sweet potato recipe that’s not sweet potato fries, baked sweet potato, or sweet potato casserole, this free recipe is for you. With only 10 ingredients and one cooking vessel, this hearty sweet potato soup will amaze you—it is creamy, quick and delicious!
Reminiscent of a curry, this is one of those flavor-packed recipes that’s super simple. It is prepared in the slow cooker and relies only on the vegetables, chicken bone broth and coconut milk to highlight the flavor of the sweet potato. There’s no need to heat oil or brown anything in a large pot.
With vitamin A, vitamin C, potassium, and dietary fiber, sweet potato is one of nature’s most delicious foods—and it makes for a perfectly sweet soup without the use of brown sugar. Coconut milk adds all the good saturated fat you need without having to use olive oil. Meanwhile, Kettle & Fire’s Chicken Bone Broth brings in the protein, as well as several vitamins and minerals that are hard to find in other foods. It’s a wholesome way to warm up and welcome the change in seasons.
This yummy soup recipe is extremely versatile too. If you’re looking for a little kick to cut the sweetness of this great recipe, you could add a touch of red pepper flakes or cayenne pepper at the start of cooking. If you’re looking for more of a curry, you could add a teaspoon of ground cumin or ground cinnamon to the rest of the spices.
Slow Cooker Creamy Sweet Potato Soup with Coconut and Pistachios
With only 10 ingredients and one cooking vessel, this creamy sweet potato soup will amaze you—it is creamy, quick and delicious!
- 2 large sweet potatoes roughly chopped
- 1 yellow onion chopped
- 2 stalks celery chopped
- 2 carrot sticks chopped
- 2 cloves garlic minced
- 5 cups Kettle & Fire Chicken Bone Broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 ½ cups coconut milk
- ¼ cup pistachio nuts roughly chopped
Place all ingredients except the coconut milk in a large slow cooker or crockpot. Cook on high heat for 4 hours. Remove and let cool slightly.
Using an immersion blender, puree the soup until smooth. Then stir in the coconut milk. Don’t reduce the heat. Let cook for 30 more minutes.
Serve and garnish with pistachio nuts.
Paleo | Gluten Free