I didn’t use to like soup. Not any kind. It was something about the texture. But now, there’s nothing better than soup on a cold Colorado day! Not sure what changed but I do like thicker soups better.
There’s a lot to like about soup. It is easy to make and sticks with the slow cooker theme I have been going with lately!This is a sweet potato soup. We know how great sweet potatoes are for you! Here’s what you need to pick up:
- 3 lbs roughly chopped sweet potatoes
- 1 chopped onion
- 2 chopped celery stalks
- 2 chopped carrots
- 1 tbsp minced garlic
- 5 cups chicken or vegetable stock
- 1 cup coconut milk
- Sea salt and freshly ground black pepper
One of the things I like the most about a slow cooker is that there is little to nothing that has to be done while the food is cooking. You just add all the ingredients and let it be. And the cleaning is almost non-existent. What do you have? A non-stick ceramic pot and a chopper? That’s nothing compared to the mountain of pots and pans that other recipes require.
But back to the recipe! You mix all the chopped vegetables in the ceramic pot, except for the coconut milk. Season everything according to your preferences and set the slow cooker on low for 6 hours, or on high for just 4 hours. You can put it overnight if you want, or before going to work. When the cooker is done, you take everything out and put it in a blender. The idea is to puree everything. Stir it until everything is perfectly mixed, add the coconut milk, and let it cook for another 30 minutes. It has to look like an orange paste.
You can serve it warm or cold, whatever you prefer. But try not to exaggerate with the size of the servings. I did, and it was a mistake. I thought that when you eat soup, you have to eat an entire bowl. You know, to feel satiated. But this is not a regular thin soup. Half down the bowl I just couldn’t eat anymore. I was full!
Let me know what you think!