Slow Cooker Sweet Potato Soup

5 from 5 votes

Great for a simple supper or lunch, this easy slow cooker sweet potato soup is warming and delicious.

Course Main Course

Cuisine International

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 192kcal

Chop the vegetables and place all of them in your slow cooker pot.
3 sweet potato, 1 onion, 1 carrot, 2 cloves of garlic
Add the boiling water, vegetable stock cube or powder and spices then put on the lid and turn on your slow cooker. Cook for 2-3 hours on high or 6-7 hours on low.
Tip: Slow cooker soup is very forgiving on timings so if you need to leave it for longer it will be fine.
4 tsp vegetable bouillon powder, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground ginger, 1 litre boiling water
Once the time is up, blend the soup, in batches if needed. I normally use a power blender but a good stick blender could be used instead.
Serve in bowls garnished with black pepper, a few leaves of fresh coriander, pumpkin seeds and a swirl of cream or yoghurt, if desired.
2 tsp pumpkin seeds, 2 tsp fresh coriander (cilantro) or parsley, 2 tsp cream or yoghurt

Storage

Allow the soup to cool then store in the fridge for 3 days in a covered container.

Freeze for up to 6 months.

Top tip

For a velvety smooth texture to your soup, use a good blender; powerful blenders take seconds to whizz soup to a thick and smooth liquid.

Variations

Chunky – cut the onion, carrot and sweet potato into small dice when you prepare them and at the blending stage reserve some of the soup ingredients before blending. Stir the blended part back into the chunky vegetables for a thick soup with chunks of delicious veg.
Red pepper – for a red pepper and sweet potato soup, roast two sweet potato in chunks drizzled with olive oil for around 20-30 minutes until slightly charred. Then follow the recipe as given, adding the roast red pepper chunks in with the sweet potato and other vegetables.
Thai – stir through a couple of tablespoons of curry paste such as red Thai curry paste during cooking.
Creamy – stir through some double cream or creme fraiche before serving to make the soup even creamier.