Slow Cooker Sweet Potato Soup
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 sweet potatoes (around 500 grams)
- 1.5 cups water or vegetable broth
- 1 large carrot
- 1 small red onion
- 1 inch ginger
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin powder
- pinch turmeric
- 1/8 teaspoon nutmeg powder
- salt (to taste)
- black pepper (to taste)
- 1.5 cups water or vegetable broth
- 1/2 cup +2 tablespoons lite coconut milk
Method
- To a slow cooked add chopped sweet potatoes, diced carrot, chopped ginger, chopped onion.
- Add salt, pepper, cumin, cayenne, nutmeg and pinch of turmeric.
- Add 1.5 cups water or vegetable broth and give a stir.
- Slow cook for 8 hours on low.
- In the morning use your immersion blender to blend everything to a smooth paste. Or blend using your regular blender.
- Add more vegetable broth or water and also stir in the coconut milk. Mix till everything is well combined.
- Serve the sweet potato soup with some pumpkin seeds on top.