Sweet potato crock pot soup

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Vegan slow cooker sweet potato soup – a warm comforting soup all made in the slow cooker.

I have borderline obsession with sweet potatoes. Well, they are so damn delicious that you can’t really blame me. Especially now that they are in season, I eat them all the time. In India, we never ate too many sweet potatoes. The only way I ate them was in the sweet potato chaat, with all the spices and lemon juice, it was so good! But over the years, I have discovered so many wonderful way to enjoy this vegetable. Toss them in salads, roast them with cinnamon and maple or simple use them in a soup! And that’s exactly what I am sharing with you guys today, my slow cooker sweet potato soup. The best part about this soup is that it’s made in the slow cooker. So easy and convenient!

Since it’s quite cold here now, all I have for dinner these days is a bowl of soup. And since I am having it every day I am trying new flavors. Last week I made – butternut squash soup, pumpkin soup, lentil soup, tomato soup and this sweet potato soup and I made all the soups in the slow cooker. My slow cooker is literally working overtime these days. For someone who has never used slow cooker before, that’s quite a fascination.

But slow cooker does that to you! I mean it’s so convenient, how can you not fall in love with it? The idea of simply tossing everything together in the cooker and then have dinner ready by the time you come home is just amazing! I can’t wait to try so many other things in my slow cooker.

For this soup, all I did was put everything in the cooker and slow cooked for 8 hours. I have an Instant Pot and I used the slow cooker option on that . Once done, simply blend using the immersion blender and stir in some coconut milk. You can also add milk if you don’t wish to keep it vegan. The addition of carrot and ginger really elevates the flavors and I highly recommend adding them. This slow cooker sweet potato soup is lightly spiced with cayenne, cumin and nutmeg. Really comforting and perfect for cold days.

Method

To a slow cooked add chopped sweet potatoes, diced carrot, chopped ginger, chopped onion.

Add salt, 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 slow cooker sweet potato soup with some pumpkin seeds on top.

* Adjust the consistency of soup to preference. Add more water/broth or coconut milk for a thinner consistency.

Slow Cooker Sweet Potato Soup

Slow cooker sweet potato soup. Lightly spiced, comforting & vegan! Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes Servings: 2 Calories: 263 kcal Author: Manali Print

Ingredients

to slow cook

  • 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

to blend after slow cooking

  • 1.5 cups water or vegetable broth
  • 1/2 cup +2 tablespoons lite coconut milk

Instructions

  1. To a slow cooked add chopped sweet potatoes, diced carrot, chopped ginger, chopped onion.
  2. Add salt, pepper, cumin, cayenne, nutmeg and pinch of turmeric.
  3. Add 1.5 cups water or vegetable broth and give a stir.
  4. Slow cook for 8 hours on low.
  5. In the morning use your immersion blender to blend everything to a smooth paste. Or blend using your regular blender.
  6. Add more vegetable broth or water and also stir in the coconut milk. Mix till everything is well combined.
  7. Serve the sweet potato soup with some pumpkin seeds on top.

Nutrition Facts Slow Cooker Sweet Potato Soup Amount Per Serving Calories 263 Calories from Fat 108 % Daily Value* Fat 12g18% Saturated Fat 10g63% Sodium 122mg5% Potassium 740mg21% Carbohydrates 36g12% Fiber 5g21% Sugar 9g10% Protein 4g8% Vitamin A 23640IU473% Vitamin C 9.6mg12% Calcium 83mg8% Iron 3.2mg18% * Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Sweet Potato Soup

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This is soup to get excited about, you guys.

It only requires a super simple chop-and-drop prep situation and results in an ultra-satisfying, creamy (without the cream), nourishing, crazy-delicious soup.

Plus it’s packed turmeric, providing an easy way to share the benefits of this powerhouse spice.

And, it’s gluten-free, dairy-free, vegetarian, vegan, nut-free, paleo and Whole30 friendly, a fairly rare and magical combination making it work for just about anyone.

And like I said.

Crazy-delicious.

But before I go any more into the wonderfulness that is this soup, I have to first share a funny story with you. Or at least it’s funny in retrospect.

So here’s what happened.

Whenever I post a new slow cooker recipe I try to get a shot of the raw ingredients prior to cooking (like the one above).

I’m hoping these shots give you a sense of what you’re going for in the prep stage and to highlight the simplicity of the recipe.

One thing you may not know is that my kitchen is rather dark, with brown cabinets and a beige tile countertop. Not particularly photo-friendly.

So every time I take a photo for the blog I carry the food into my office–the front room of our house–to access the best light.

Once in the office, I place the food on a photography background on a folding card table, drag it to the window, and take a photo.

It’s a bit cumbersome, but it’s what I have to work with at the moment.

The day I was photographing this particular recipe I put the slow cooker base, filled with all the raw ingredients, on the card table and then tried to pull it toward the window.

Big mistake.

As you may have predicted, the table tipped, dumping the contents of the slow cooker all over my office carpet, and breaking the ceramic base in the process.

The mess was epic.

Here’s what it looked like.

And, if you didn’t know, turmeric stains.

A lot.

After cleaning up the best I could I made a quick run to Target to replace my beloved slow cooker.

Because this girl just can’t be without her slow cooker.

The photo you see above is my second attempt with my brand new slow cooker base!

Isn’t it lovely?

So, the moral of the story is don’t try to move a table with a slow cooker full of turmeric in it.

Not that you ever would. But just in case. Now you’ve been warned.

Despite the small mishap, this soup is still totally worth it, and will be on our table weekly in the coming fall and winter months.

It was a hit with the entire family, and freezes beautifully, too.

I hope you’ll make this one soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see.

Now, let’s make some Slow Cooker Sweet Potato, Apple & Turmeric Soup!

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This Crockpot Sweet Potato Soup Recipe was sponsored by College Inn®. All opinions are 100% my own.

I love pulling out my crockpot on those busy days when I just don’t have the time to pull dinner together. However, my crockpot is also perfect when I want to slow cook some great ingredients together to make a stupendous, flavorful dish like this Crockpot Sweet Potato Soup!

It all starts with the best ingredients I can find, which for this recipe means fresh sweet potatoes, celery, onions, and College Inn® Garden Vegetable Broth. College Inn crafts a deeper, richer broth; because every detail matters. They carefully select the finest, all-natural chicken and farm-grown vegetables. Purposely blend the most flavorful herbs and spices and then finish with a long, slow simmer. The savory taste of College Inn broth is the detail that helps you make any dish and every meal delicious.

We all know every great soup begins with a great base. Layer in your favorite veggies, meats and grains with College Inn broths and stocks for a flavorful bowl the whole family will love. This time I chose to use College Inn® Garden Vegetable because I was trying to make a Vegan Crockpot Recipe that would knock anyone’s socks off!

Just peel and dice your sweet potatoes, dice your celery and onion, and add them to your crockpot. Finally add a full carton of College Inn® Garden Vegetable Broth. Cover and let it cook on low for 6-8 hours or high for 3-4 hours.

Remove the lid and use an immersion blender or carefully spoon the contents of your crockpot into your blender to puree. Return to your crockpot and add 1 can of coconut milk. The coconut milk adds a wonderful extra creaminess to your Crockpot Sweet Potato Soup. If you don’t want to use coconut milk, you can add a cup or a cup and a half of additional College Inn® Garden Vegetable Broth to get the soup to the perfect consistency.

This is the perfect addition to your holiday meal, or just if you are looking for a creamy tasty bowl of soup to warm you up at the end of the day. You can’t beat this simple Crockpot Sweet Potato soup that is full of complex flavors that came right out of your crockpot! If you decide to try out this soup recipe, show off the results using #CollegeInnBroth in social!

Crockpot Sweet Potato Soup

Pin It Course: dinner Cuisine: Vegan Prep Time: 10 minutes Cook Time: 6 hours Total Time: 6 hours 10 minutes Servings: 8 Servings

  • 4 medium sweet potatoes (peeled and sliced)
  • 4 Cups (or 32 oz College Inn® Garden Vegetable Broth)
  • 1 cup diced celery
  • 1 cup diced onion
  • 1/4 tsp nutmeg
  • 1 14 oz can coconut milk 0r additional College Inn® Garden Vegetable Broth
  • salt & pepper to taste
  • Place sweet potatoes, celery, onion, nutmeg and College Inn® Garden Vegetable Broth in crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
  • Once cooked and the potatoes are tender puree your soup using an immersion blender or carefully spoon the contents of your crockpot into your blender to puree. Return to the crockpot and stir in the coconut milk. If you don’t like coconut milk you can use additional Vegetable Broth.
  • Add salt and pepper to taste. Enjoy!

Tried this recipe?Mention @MomsWithCrockpots or tag #MomsWithCrockpots!

College Inn®. Delicious is in the details.

This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.

Amanda is a busy mom of 3 running her own business, homeschooling, and managing a household. She creates yummy crockpot recipes to help her spend less time in the kitchen and more time doing what she loves.

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Sweet Potato Soup that is healthy, easy, mega creamy (WITHOUT any cream), and wonderfully comforting!

This Sweet Potato Soup recipe is loaded with flavor and intentionally easy and delicious while unintentionally gluten free, dairy free and crazy healthy! It can be made in the crockpot or stove top for an easy dinner any night of the week!

Thank you McCormick® for sponsoring this Sweet Potato Soup recipe post. All opinions are my own.

Sweet Potato Soup

Nothing screams comfort like a thick, silky bowl of warm soup. And nothing says easy like a chop, dump and slow cooker soup. Mash the two together and we have Slow Cooker Chipotle Sweet Potato Soup that will warm your insides and make you smile on the outside – especially when you come home to the aroma of dinner waiting for you! Gotta love easy, make ahead, stress free dinners!

The ease of this Sweet Potato Soup is just an added bonus to the crazy delicious taste. I would devour this Sweet Potato Soup even if it took hours of prep and had the nutritional value of a bowl of white rice. It’s that good. It’s so good, I chose to make it for my family when there were staying with me a couple weeks ago, and the oooooohs and ahhhhhhhs went on for days. I love appreciative eaters.

While I find many Sweet Potato Soup Recipes fall into the one note bland category, this Chipotle Sweet Potato Soup boasts a harmonious blend of layers of flavor so you won’t even miss calories. It is also customizable with added yogurt, cream, nuts, seeds etc.

This Sweet Potato Soup also makes delightful leftovers so you can meal prep for lunch or dinner and enjoy Sweet Potato Soup all week – while only “making dinner” once! Are you in love with Sweet Potato Soup yet?!

Is Sweet Potato Soup Good For You?

If those aren’t reasons alone to love Sweet Potato Soup, how about the fact that sweet potatoes are healthy!

If you aren’t a sweet potato fan, I am pretty confident this Sweet Potato Soup will turn you into one (as well as this Sweet Potato Casserole with Marshmallows and Pecan Topping and these Herb Scalloped Sweet Potatoes with Bacon and Gruyere), and if you are a sweet potato fan, then you know just how nutritious and delicious sweet potatoes can be!

This Sweet Potato Soup is an entire main course packed with vitamins and minerals because sweet potatoes are nutritional powerhouses. They are packed with vitamin A, vitamin C, vitamin B, potassium, magnesium, beta-carotene and dietary fiber. Thank you, sweet potatoes.

How to Prepare Sweet Potatoes?

  • My grocery store calls sweet potatoes garnet yams. So look for garnet yams or your sweet potatoes might actually be white inside! If you aren’t sure, ask someone working in the produce section to help you out.
  • Purchase sweet potatoes that are firm and free of blemishes.
  • Scrub the outsides of the potatoes clean because even though you are peeling the potatoes, they can still leave grit behind.
  • Chop sweet potatoes into 1″ cubes. Try and chop them relatively uniform in size so they cook evenly but don’t stress too much about it. It is not as critical because we are pureeing the soup. You will just need to cook until the largest potatoes are tender.

How to Season Sweet Potato Soup?

Sweet Potato Soup begins with an aromatic base of onions and garlic. We spice things up with our fiestalicious seasonings of ground cumin, chili powder, smoked paprika, dried oregano, salt, cinnamon and chipotle powder.

I chose to use chipotle powder as opposed to chipotle peppers in adobo sauce as the heat level can vary vastly between peppers and I wanted a uniform spice level. If you love and know your adobo peppers, then feel free to sub them for the powder.

The Sweet Potato Soup is further seasoned with tart apples. This might sound like an odd addition – but trust me! Sweet potatoes are naturally subtly sweet and the Granny Smith apples are naturally tart which add a needed, enlivening contrast you will looooove (don’t be tempted to leave the apples out!)

Can I Make Vegan Sweet Potato Soup?

Absolutely! Simply replace the chicken broth with vegetable stock. You will want to add additional salt to taste.

How to Make Sweet Potato Soup in the Crockpot

  • It starts by adding our chopped sweet potatoes, Granny Smith apples, onions, garlic and chicken stock to the slow cooker.

  • The Kitchen Basics Original Chicken Stock is my favorite stock to use in soups and adds a deeper flavor than just chicken broth in an all-natural healthy way. In fact, Kitchen Basics Original Chicken Stock is certified heart-healthy by the American Heart Association. win-win!
  • The chicken stock is made by slow-simmering chicken and vegetables with a blend of the finest quality herbs and spices. It’s ideal for soups, sauces, braising meats and chicken. It simply makes everything better without any extra effort on our part!

  • Let the Sweet Potato Soup cruise in the slow cooker until the potatoes are tender. At this point you can either use an immersion blender to blend your soup to ultra smooth deliciousness or work in batches to puree your soup in your blender.
  • If using your blender, you will want to take care to let smoke escape while you are blending or the top will blow off and the contents explode all over your kitchen. You won’t have this problem as long as you leave a corner of your blender open so the steam can escape.

How to Make Sweet Potato Soup on the Stove

Sweet Potato Soup takes less than 30 minutes on the stove top! You’ll simply saute your onions, sweet potatoes and apples to enhance the flavors along with garlic then add all of the seasonings and chicken broth. Simmer the soup until the potatoes are fork tender then either use an immersion blender or traditional blender and blend until smooth. I personally prefer the blender because I find it yields a smoother soup, but it’s totally your call.

What To Add to Sweet Potato Soup?

I like to finish the Sweet Potato Soup with a splash of lime juice to balance the earthy sweet potatoes with fresh, bright acidity. You can garnish the soup with either pumpkin seeds, crushed tortilla chips or crushed peanuts to add a contrasting crunch. Then dig into the creamiest bowl of soup you will ever devour. without. any. guilt. Dig on…

How do you thicken up Sweet potato soup?

This creamy Sweet Potato Soup shouldn’t require any thickening, but if you would still like a thicker soup, here are some suggestions:

  • Cornstarch: Remove some broth from the Sweet Potato Soup and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup. For the stove top, simmer for 5 minutes or so until thickened. For the crockpot, turn slow cooker to high until thickened, about 20-30 minutes, stirring occasionally.
  • Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball. You will want 2-4 tablespoons each, depending on how thick you want the Sweet Potato Soup. For the crockpot, turn slow cooker to high until thickened, about 20-30 minutes, stirring occasionally.

What Meat Goes with Sweet Potato Soup?

This Sweet Potato Soup goes well with practically everything from Brisket to Ribs, but I particularly love it with Mexican proteins to keep the theme going like Carnitas, Barbacoa Beef, Carne Asada and Mexican Chicken.

What Should I serve with with Sweet Potato soup?

I love serving Sweet Potato Soup with crusty bread and a big green salad. It also goes well with:

BREADS:

  • grilled cheese
  • breadsticks
  • dinner rolls
  • cheesy pull apart pesto bread

SALADS:

  • fruit salad
  • pina colada fruit salad
  • wedge salad
  • corn salad with cilantro lime dressing
  • southwest salad
  • Fall salad
  • apple salad
  • pear salad

VEGGIES:

  • roasted broccoli
  • roasted cauliflower
  • roasted carrots
  • brussels spouts
  • roasted asparagus

Can I Prep Sweet Potato Soup Ahead of Time?

Absolutely! You can prep almost all of the ingredients for this Sweet Potato Soup a day ahead of time to make it come together in minutes. The Granny Smith apple is the only item I wouldn’t prep in advance.

You can chop your onions and garlic and place them in an airtight container in the refrigerator. You can measure out all of the seasonings and store them in a plastic aright bag.

Lastly, you can wash, peal and chop your potatoes ahead of time but they will need to be submerged in water, covered and refrigerated to prevent them from browning.

How to Store Sweet Potato Soup?

  • Crockpot: Once your Sweet Potato Soup has cooled to room temperature, you can remove the ceramic insert from the slow cooker and put the whole pot (lid on) in the refrigerator.
  • Stove: You can place the entire soup put in the refrigerator or transfer the soup to an airtight container and store in the refrigerator.

HOW LONG WILL SWEET POTATO SOUP KEEP IN THE REFRIGERATOR?

Sweet Potato Soup should be stored in an airtight container and kept in the refrigerator. When stored correctly, it is good for three to five says.

Can I Make Sweet Potato Soup Ahead of Time?

Yes, in fact, I highly encourage it! The flavors of this Sweet Potato Soup only improve with time, so I actually think this Sweet Potato Soup tastes better the next day. That means this soup makes fantastic leftovers. The Sweet Potato Soup will thicken in the refrigerator so just whisk in a little milk before reheating.

HOW DO I REHEAT Potato Soup?

  • Crockpot: remove from the refrigerator, place your ceramic crockpot insert back into your crockpot and heat on low for 1-2 hours.
  • Stove: transfer Sweet Potato Soup to a soup pot or sauce pan (depending on volume) and and heat over medium low heat, stirring occasionally until heated through.
  • Microwave: transfer individual servings of Sweet Potato Soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.

Can I Freeze Sweet Potato Soup?

Yes! Unlike my Crockpot Potato Soup, this Sweet Potato Soup freezes well because there is not any dairy and the soup is completely pureed so you don’t need to worry about the texture of the potatoes becoming funny.

To freeze:

  1. Let soup cool completely.
  2. Add Sweet Potato Soup to freezer safe containers or freezer size bags and squeeze out any excess air to prevent freezer burn before sealing..
  3. Freeze for up to 3 months.
  4. When ready to eat, let soup defrost in the refrigerator overnight.
  5. Warm individual servings in the microwave or warm on the stove until heated through.

Looking for more Creamy Soup Recipes?

  • Chicken Gnocchi Soup
  • Tomato Basil Soup
  • New England Clam Chowder
  • White Chicken Chili
  • Loaded Zuppa Toscana
  • Mexican Chicken Chowder
  • Creamy Chicken and Wild Rice Soup
  • One Pot White Chicken Lasagna Soup

Want to try this Sweet Potato Soup Recipe?

Pin it to your Slow Cooker, Soup, Dinner, or Healthy Board to SAVE for later!

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©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe Slow Cooker Chipotle Sweet Potato Soup (Skinny!) This mega creamy (WITHOUT any cream), Slow Cooker Chipotle Sweet Potato Soup is wonderfully comforting and positively can’t-stop-slurping-delicious! It’s is loaded with flavor and intentionally easy and cravilicious while unintentionally gluten free, dairy free and crazy healthy! Votes: 1
Rating: 5
Rate this recipe!

Course Appetizer, Main Course, Soup
Prep Time 20 minutes
Cook Time 4 hours
Servings -8 servings

Ingredients Slow Cooker

  • 3 pounds sweet potatoes/garnet yams peeled, chopped (about 1” cubes)
  • 3 Granny Smith apples peeled, chopped
  • 1 medium onion chopped
  • 4-6 cloves garlic minced
  • 1 32 oz. container Kitchen Basics Original Chicken Stock
  • 2 teaspoons McCormick Ground Cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon McCormick® chili powder
  • 1/2 tsp EACH McCormick Gourmet Chipotle Chile (powder), McCormick Smoked Paprika, McCormick Dried Oregano, McCormick Ground Cinnamon

Add later

  • 2-4 tablespoons lime juice

Garnish

  • Pumpkin seeds
  • sour cream
  • cilantro
Course Appetizer, Main Course, Soup
Prep Time 20 minutes
Cook Time 4 hours
Servings -8 servings

Ingredients Slow Cooker

  • 3 pounds sweet potatoes/garnet yams peeled, chopped (about 1” cubes)
  • 3 Granny Smith apples peeled, chopped
  • 1 medium onion chopped
  • 4-6 cloves garlic minced
  • 1 32 oz. container Kitchen Basics Original Chicken Stock
  • 2 teaspoons McCormick Ground Cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon McCormick® chili powder
  • 1/2 tsp EACH McCormick Gourmet Chipotle Chile (powder), McCormick Smoked Paprika, McCormick Dried Oregano, McCormick Ground Cinnamon

Add later

  • 2-4 tablespoons lime juice

Garnish

  • Pumpkin seeds
  • sour cream
  • cilantro
Votes: 1
Rating: 5
Rate this recipe!

Instructions Slow Cooker

  1. Add all of the ingredients to the slow cooker except lime juice. Cook on Low for 6-8 hours or on High for 3 ½ -4 ½ hours OR until potatoes are very tender.
  2. Working in batches, add slow cooker contents to your blender. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). Return pureed soup to a large soup pot/Dutch oven. Repeat until all soup has been pureed.
  3. Stir in lime juice and salt and pepper to taste (I add an additional ½ teaspoon salt). Stir in additional chipotle chili powder for spicier if desired. Garnish individual servings with sour pumpkin seeds, cilantro and sour cream (optional).

Stove Top

  1. Heat one tablespoon olive oil over medium heat in a large Dutch oven/soup pot. Add onions, sweet potatoes and apples, and cook until onions are softened, about 5-7 minutes. Add garlic and saute 30 seconds.
  2. Add chicken broth and all seasonings. Bring to a boil, cover and reduce to a simmer for 15 to 20 minutes or until potatoes are fork tender.
  3. Use an immersion blender to blend until smooth or working in batches, add soup to your blender. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). Return pureed soup to a a separate pot. Repeat until all soup has been pureed.
  4. Stir in lime juice and salt and pepper to taste (I add an additional ½ teaspoon salt). Stir in additional chipotle chili powder for spicier if desired. Garnish individual servings with sour pumpkin seeds, cilantro and sour cream (optional).

Recipe Notes

This soup has a mild kick and but not too adult spicy in my opinion. If you want a very kid friendly soup, then reduce or eliminate Chipotle Powder and add to taste at the end of cooking.

©Carlsbad Cravings Original

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Last Updated on December 16, 2019

With sweet and spicy flavors, this Sweet Potato Coconut Curry Soup is not only incredibly tasty, but easy to make in your slow cooker and blender.

I admit, I’m a big fan of almost anything curry flavored. The first time I had curry was at a Thai restaurant when I was living in Hawaii and it was love at first bite.

Ever since, I’ve been drawn to virtually anything curry-flavored and always looking for new and unique ways to use it. And there’s something special about mixing curry and coconut milk that’s basically mind-blowing.

Add if you add some sweet potatoes and red pepper, yes, it’s really that good.

How to make this Sweet Potato Coconut Curry Soup:

This curry soup is also really easy to make in your slow cooker/blender.

Give yourself 10 minutes to prepare and chop the veggies, then throw all the ingredients in a slow cooker/crockpot (no pre-frying or baking required). Cook for 6-8 hours on low or 3-4 hours on high until the sweet potatoes are soft when poked with a fork.

Then very carefully transfer the soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine).

Make sure the top is on tightly and process the curry soup until smooth. Then carefully return the soup to the slow cooker. Serve immediately.

With minimal effort, you have a super nutritious, over-the-top flavorful, soup.

To turn this soup into a fuller meal (and 6 servings):

  • Pour the soup over brown rice, which makes it more like a curry sauce instead of a soup.
  • Add baked or fried tofu, or even quinoa.

Also notice below the cute hemp napkin I received from Beautiful Ingredient, another plant-based blog. It’s made out of recycled ingredients, organic cotton and hemp. I love buying products I feel good about.

And if you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

Slow Cooker Sweet Potato Coconut Curry Soup (Vegan, Gluten Free)

With sweet and spicy flavors, this Sweet Potato Coconut Curry Soup is not only incredibly tasty, but easy to make in your slow cooker and blender.

  • Author: Christin McKamey
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 1x
  • Category: Soups
  • Method: Slow Cooker
  • Cuisine: Thai

Scale 1x2x3x

  • 2 (15 ounce) cans light coconut milk
  • 3 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 2 tablespoons curry powder (I love Sun brand Madras curry powder)
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
  1. Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
  2. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.

Notes

*Nutrition information below is a rough estimate for 1/4th of this recipe.

Turn it into a fuller meal by pouring the soup over brown rice, which makes it more like a curry sauce. I also love to add tofu!

Nutrition

  • Calories: 360
  • Sugar: 5.6
  • Sodium: 542.5
  • Fat: 177
  • Carbohydrates: 40.1
  • Protein: 7.8

Keywords: coconut curry soup, curried sweet potato soup recipe, slow cooker soup

This CREAMY healthy fall vegan sweet potato soup is made in the slow cooker for an EASY weeknight dinner with cozy flavor! Gluten free, paleo and delicious!

PIN Creamy healthy fall vegan sweet potato soup

Ohhhh the sweet potato soup recipe of 1000 FACES.

Which only makes sense to you if you live in my kitchen, which you don’t, so you’re probably just sitting there scratching your cute little noggin’ wonderin’ what I’m talking about.

Internet friends, you know I like crazy food combos. I am the girl that made healthy banana muffins with turmeric and green cashew curry chicken bowls with watermelon.

But, sometimes, even my own taste buds get it wrong. They think they know WHAT IS UP and that flavor combo XYZ is going to make the best, most YUMMIEST slow cooker sweet potato soup. And then they actually taste it.

Annnnd they’re like “BYYEEEE, we’ll just go back to SIMPLE crock pot paleo hamburger soup or kabocha squash soup K THANKS.”

This creamy healthy fall vegan sweet potato soup was one of those moments in my life when I questioned my recipe-developing brain. It started out as MAPLE APPLE CHIPOTLE COCONUT with ONION NOODLES.

Then there was PEANUT BUTTER COCONUT TERIYAKI (???) with CUCUMBER NOODLES.

Do not even know why I thought that would be good. We’ll just leave that over there.

F-I-N-A-L-L-Y we landed on this COZY bowl of fall B-L-I-S-S with creamy notes of sweet potato, spicy cinnamon and ginger with a little naturally-sweet and FRESH ‘n fruity apple and that velvety-smooooth swirl of creamy coconut milk and maple syrup.

Wiiiith a pinch of cumin to balance it allll out so your mouth doesn’t feel like it’s slurpin’ on a healthy SWEET POTATO CASSEROLE.

Also, almond butter and APPLE noodles because it worked so well for coconut curry with almond butter, and it’s taking the creamy factor of this easy sweet potato soup recipe OFF THE CHARTS.

Also, the sequel: cumin roasted almonds might just be your new favorite snack because they are just SO SIMPLE 3-ingredients-kinda-good, but are gonna make your texture-freak self VRY excited about eating a bowl of soup.

So, liiike, make extra to feed your snacking mouth, mmkay?

One almond for the soup, three for Y-O-U. Rep-EAT.

Besides being totally fall-appropriate and hitting all the texture marks – creamy! Crunchy! Crispy! – you’re going to get really excited when you realize that choosing to eat healthy sweet potato soup is basically like pressing the EASY BUTTON on your dinner life.

HOLY friends could not get ANY simpler.

Well, maybe if you bought it. But then you wouldn’t be the ultra-successful-kitchen-MASTER that I know lives inside you.

How do you make sweet potato soup with coconut milk?

  1. Peel and roughly chop your sweet potatoes, along with your apples (no need to peel those!) and add them into your crock pot.
  2. Add in your chicken broth, spices and a little swirl of creamy almond butter.
  3. Cook those suckers until super-soft and tender, which is 2-3 hours on high heat
  4. Toss it ALL into a blender with a drizzle of PURE maple syrup and light coconut milk and blend until your creamy-soup-dreams are A REALITY

Pressin’ that easy button on dinner and feelin’ VRY cozy-creamy-fall FANTASTIC about it.

Other Recipes You Might Like:

Easy Homemade CrockPot Vegetable Soup

Vegan Broccoli Cheese Soup

Moroccan Roasted Acorn Squash Soup

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Creamy Healthy Fall Vegan Sweet Potato Soup in the Slow Cooker

This CREAMY healthy fall vegan sweet potato soup is made in the slow cooker for an EASY weeknight dinner with cozy flavor! Gluten free, paleo and delicious!

Course Dinner, Soup Cuisine American Keyword gluten free soups, paleo soups, sweet potato soup, vegan soups Prep Time 10 minutes Cook Time 3 hours Total Time 3 hours 10 minutes Servings 6 People (about 1 Cup each) Calories 278 kcal Author Taylor

  • 2 Medium Sweet potatoes, peeled and roughly chopped (700g)
  • 2 Large Fuji apples, seeded and roughly chopped (300g)
  • 1 1/2 Cups Reduced-sodium Vegetable broth
  • 3 Tbsp Natural creamy almond butter
  • 1 tsp Ground cinnamon
  • 1 tsp Fresh ginger, minced
  • 1 tsp Ground cumin
  • 1 tsp Sea salt
  • 1 Cup Light coconut milk
  • 2 Tbsp Maple syrup

For garnish:

  • 1/2 Cup Almonds
  • 1/2 tsp Olive oil
  • 1/2 tsp Ground cumin
  • 3 Large Fuji apples, spiralized with blade D
  • Fresh cilantro, minced
  1. Stir all the ingredients up to the coconut milk (not including the milk) In the bottom of your slow cooker (mine is 7 quarts.) Cover and cook until the potatoes and apples are soft and tender, about 3 hours on high or 5-6 hours on low.

  2. While the soup cooks, heat your oven to 375 degrees. In a small bowl, toss the almonds with the oil and ground cumin, sprinkling with salt. Spread onto a small pan and bake until golden brown and toasted, about 10-11 minutes. Roughly chop and set aside.

  3. Once the soup is cooked, transfer to a large blender, along with the coconut milk and maple syrup. Blend until smooth and creamy, adjusting the salt if necessary.

  4. Transfer into bowls and divide the apple noodles, almonds and some fresh cilantro on top of each bowl. DEVOUR!

DID YOU MAKE THIS RECIPE?

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FOR THIS RECIPE, I RECOMMEND:

  • 7 Quart slow cooker
  • Sharp ceramic knives
  • Inspiralizer
  • Measuring spoons

Nutrition Facts Creamy Healthy Fall Vegan Sweet Potato Soup in the Slow Cooker Amount Per Serving (1 cup) Calories 278 Calories from Fat 79 % Daily Value* Fat 8.8g14% Saturated Fat 2.6g16% Polyunsaturated Fat 1.5g Monounsaturated Fat 3.6g Sodium 560mg24% Potassium 618mg18% Carbohydrates 49.2g16% Fiber 7.6g32% Sugar 22.9g25% Protein 4.4g9% Vitamin A 65IU1% Vitamin C 9.9mg12% Calcium 40mg4% Iron 0.9mg5% * Percent Daily Values are based on a 2000 calorie diet.

Weight Watchers Points Per Serving: Freestyle SmartPoints: 10 Points+: 7. Old Points: 5

(per 1/6 of the recipe or about 1 cup of soup with 1/6 of the apple noodles and almonds)

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Slow Cooker Sweet Potato Soup

Slow Cooker Sweet Potato Soup is creamy, thick, rich, and flavorful, also hassle-free and comforting! This warm dish is perfect for the cold weather!

I like buying this vegetable in bulk because it keeps well and is versatile. It is perfect for autumn with its flavor, just like our recipes for Pumpkin Pie, Blueberry French Toast Casserole, and Creamed Spinach. Check them out!

Slow Cooker Sweet Potato Soup may not be the quickest to make but this recipe is hassle-free. And what I mean by that is that you can just put the ingredients in the crockpot and then, forget it for a while.

Yes, it is possible! Using the crockpot has that advantage and more. Slow-cooking helps bring out the flavors which in turn meld beautifully for a long time and are not destroyed by high heat.

And this recipe for spuds is a winner in my book! While the spuds are naturally sweet and creamy, those qualities are amplified multiple times in this dish.

Let the richness of this vegetable go hand in hand with the spices, seasonings, and the dairy. And, this recipe is quite versatile, too. As long as you think that certain flavors go well with it, then, you can substitute freely. Try it now!

What do you need to make Slow Cooker Sweet Potato Soup?

Aside from the sweet potatoes, you will need the following:

  • aromatics: onions, garlic, and ginger provide depth
  • spices: curry paste, ground nutmeg, ground cinnamon, peppers, and salt go well with the sweet potatoes’ earthy flavors
  • liquids: to make the base, use low-sodium broth
  • cream: add heavy cream and peanut butter for a richer taste and to make it more creamy
  • toppings: more cream, cilantro, and nuts are great choices

Also, you will need a masher or a blender to puree the spuds and turn them into a smooth and thick soup.

How to make Slow Cooker Sweet Potato Soup?

  • Prep the ingredients: Wash and dice the spuds into uniform pieces. Put it in the crockpot along with the rest of the ingredients except for the dairy and the toppings.
  • Cook: Set it on high for 4 hours, or on low and for 6 hours until the spuds are fork-tender.
  • Puree: Using a stick blender, mash and puree the spuds.
  • Serve: Add dairy and adjust the taste if needed. Add toppings on the top and serve.

Slow Cooker Soup Making Tips:

To make the best out of the crockpot, learn these few basic things:

  • Add dairy in the end: It will curdle if added at the beginning. So, it is better to add it towards the end or right before serving.
  • Less liquid: Do not put too much liquid, just enough to cover the veggies.
  • Add spices in the beginning: You can add the spices and seasonings along with the veggies so that the flavors will meld for a longer time. Avoid adding rosemary at the start though as it becomes bitter when cooked for a long time.
  • Sauté first: While you can put the ingredients directly into the crockpot for most recipes, it still pays to sauté meat along with the aromatics before slow-cooking. This releases much of the flavors in them, too, which makes your soup more delicious.

Recipe Substitutes:

The sweet and creamy sweet potatoes can be substituted with other veggies of the same texture and taste. Best alternatives are:

  • butternut squash
  • white potatoes
  • chickpea
  • chestnut

How to Store:

  • Refrigerate: Chill this in the fridge for no more than 4 days.
  • Freeze: This freezes well in freezer bags for up to 6 months. However, do not add any dairy yet as it does not freeze well.

Recipe Tips:

  • This can also be prepared in the Instant Pot and check this out if you wish to learn the stovetop version.
  • Other toppings that you may like are cheese and bacon with sour cream or some fresh coriander to go with coconut milk and dried chilies.
  • Make sure that the spuds are cut as uniform as possible to ensure that everything cooks at the same rate.

Save Recipe 5 from 6 reviews Slow Cooker Sweet Potato Soup Author: Catalina Castravet Serves: 6 servings
Prep time: 15 minutes Cook time: 6 hours 30 minutes Total time: 6 hrs 45 mins

Ingredients

Soup:

  • 1 sweet onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 4 cups low-sodium vegetable broth (plus more if needed)
  • 6 cups diced sweet potatoes
  • 1/2 cup creamy almond butter
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon ground nutmeg
  • 1/3 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1 cup heavy cream

Toppings:

  • Chopped fresh cilantro
  • Chopped peanuts or pecans
  • Drizzle of cream
  • Drizzle of olive oil

Instructions

  1. Wash and dice the sweet potatoes.
  2. Add to the crockpot all of the ingredients except for the heavy cream and the toppings.
  3. Cook on high for 4 hours, or on low and for 6 hours until the potatoes are fork-tender.
  4. Using an immersion blender, mash and puree the soup until you get a creamy consistency.
  5. Add the heavy cream and adjust the taste if needed. Cook for another 30 minutes.
  6. Serve with the suggested toppings.

Calories: 301 Carbohydrates: 39 Protein: 8 Fat: 14 Saturated Fat: 2 Cholesterol: 4 Sodium: 917 Potassium: 723 Fiber: 7 Sugar: 13 Vitamin A: 19303 Vitamin C: 6 Calcium: 169 Iron: 2 Save Recipe

Slow Cooker Butternut Squash and Sweet Potato Soup

November 19, 2017 21 Comments ”

Which Instant Pot should you buy? See my guide.

A healthy vegetarian and vegan soup made in the crock pot. This Slow Cooker Butternut Squash and Sweet Potato Soup can be prepped the night before to save even more time the next day!

Also try my Instant Pot Butternut Squash Soup and roasted Butternut Squash Soup recipes.

You love butternut squash, right? And sweet potatoes? Put the two together and you have a creamy, slightly sweet, slightly savory, altogether yummy soup!

This healthy butternut squash sweet potato soup couldn’t be easier to prepare. The hardest part is peeling the butternut squash. I do this by slicing off both ends, and then cutting it in half at the spot right where it changes thickness. Then I stand each piece upright on my cutting board and slice off the peel with a knife. (I find this method easier than using a vegetable peeler.)

Scoop out the seeds, chop it into cubes, and toss it into your slow cooker!

Once you’ve chopped the squash, sweet potato, onion and apple, all that’s left to do is add everything to your slow cooker and turn it on. In all, not counting salt and pepper, you need just 7 ingredients for this healthy, creamy vegan soup. And two of the seven are cinnamon and nutmeg, which don’t really count either because hopefully you already have them in your spice drawer!

I like this recipe because the cook time is forgiving, so you can let it cook all day on low without worry. Or, if you can’t prep the soup until the afternoon, you can cook it on your slow cooker’s high setting for just 3 hours. Either way, you’ll save time during the dinner rush hour by doing most of the work ahead of time.

More easy slow cooker soup recipes:

  • Slow Cooker Broccoli Cheese Soup with white beans,
  • Slow Cooker Wild Rice Soup
  • Crockpot Chicken Noodle Soup
  • Slow Cooker Chicken Taco Soup

Tips for making this Slow Cooker Butternut Squash Soup with Sweet Potato:

  • You can get the chopping out of the way the night before to save time in the morning or whenever you plan to start the soup cooking in your slow cooker. Just place all of the chopped ingredients in a large container, cover, and keep in your refrigerator overnight.
  • This soup is freezer-friendly. I like to freeze individual portions for quick, healthy lunches.
  • I’ve made this soup both with and without a chopped apple. The apple adds a little extra sweetness. While I like the soup both ways, I usually prefer a more savory soup so I leave the apple out. It’s up to you!

Pin 5 from 3 votes A healthy vegetarian and vegan soup made in the crock pot. This Slow Cooker Butternut Squash and Sweet Potato Soup can be prepped the night before to save even more time the next day! Course Soup Cuisine American Keyword butternut squash and sweet potato soup, crockpot butternut squash soup, crockpot soup, slow cooker butternut squash soup, slow cooker soup Prep Time15 mins Cook Time3 hrs Total Time3 hrs 15 mins Servings 6 servings Calories 125kcal

  • 1 medium yellow onion chopped
  • 1 medium-large butternut squash peeled, seeded and chopped into 1-inch pieces
  • 2 medium sweet potatoes about 1 ½ pounds, peeled and chopped into 1-inch pieces
  • 1 apple cored and cut into 1-inch pieces (apple is optional – see note below*)
  • ½ teaspoon ground cinnamon
  • 1 pinch nutmeg
  • ¼ teaspoon salt
  • black pepper to taste
  • 4 cups low sodium vegetable broth or chicken broth
  • Combine all ingredients in a 5 quart (or larger) slow cooker. (I use this slow cooker and love it!)
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • Puree the soup until smooth, either with an immersion blender or by transferring to a counter-top blender in batches. Taste and add additional salt and pepper as needed.

*With the apple, this soup has more sweetness to it. I like it both with and without the apple. Serving: 1.5cups | Calories: 125kcal | Carbohydrates: 31g | Protein: 2g | Sodium: 753mg | Potassium: 645mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19785IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 1.2mg

Nutrition information is an estimate.
Tried this recipe?Mention @kristines_kitchen or tag #kristineskitchenblog!

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posted by Kristine on November 19, 2017

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!

Course Main Course, Soup Cuisine American Keyword bone broth soup, sweet potato soup Prep Time 5 minutes Cook Time 4 hours 30 minutes Total Time 4 hours 35 minutes Servings 4 Calories 292 kcal Author Kettle & Fire

  • 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
  1. 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.
  2. 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.
  3. Serve and garnish with pistachio nuts.

Recipe Notes

Paleo | Gluten Free

Nutrition Facts Slow Cooker Creamy Sweet Potato Soup with Coconut and Pistachios Amount Per Serving (0.25 recipe) Calories 292 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 16g 80% Cholesterol 12mg 4% Sodium 914mg 38% Potassium 369mg 11% Total Carbohydrates 8g 3% Dietary Fiber 1g 4% Sugars 2g Protein 16g 32% Vitamin A 17.6% Vitamin C 5.3% Calcium 4% Iron 21.6% * Percent Daily Values are based on a 2000 calorie diet.