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!
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Servings 4
Calories 292 kcal
Ingredients
- 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
Instructions
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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.
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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.
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Serve and garnish with pistachio nuts.
Recipe Notes
Paleo | Gluten Free