Slow-Cooker Creamy Sweet Potato Soup
Looking for a cozy weeknight dinner? Try this Slow-Cooker Creamy Sweet Potato Soup for an easy fall-inspired dish!
Servings 6 People (about 1 Cup each)
Calories 278kcal
Ingredients
- 2 medium sweet potatoes peeled and roughly chopped
- 2 large fuji apples seeded and roughly chopped
- 1 1/2 cups reduced-sodium vegetable broth
- 3 tablespoons natural creamy almond butter
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ginger minced
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 cup light coconut milk
- 2 tablespoons maple syrup
For garnish:
- 1/2 cup almonds
- 1/2 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 3 large fuji apples cut into spirals
- Fresh cilantro minced
Instructions
- Add the sweet potatoes, apples, vegetable broth, almond butter, cinnamon, ginger, cumin, and salt to your slow cooker and mix. Cover and cook until the potatoes and apples are soft and tender, about 3 hours on high or 5-6 hours on low.
- While the soup cooks, heat your oven to 375° F. In a small bowl, toss the almonds with the olive oil and 1/2 teaspoon 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.
- Once the soup is cooked, transfer soup to a large blender and add coconut milk and maple syrup. Blend until smooth and creamy, adjusting the salt if necessary.
- Transfer into bowls and garnish with apple spirals, baked almonds, and fresh cilantro. Enjoy!
Nutrition
Calories: 278kcal | Carbohydrates: 49.2g | Protein: 4.4g | Fat: 8.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.6g | Sodium: 560mg | Potassium: 618mg | Fiber: 7.6g | Sugar: 22.9g | Vitamin A: 65IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 0.9mg