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Slow Cooker Sweet Potato and Carrot Soup

This soup features sweet potatoes and carrots cooked slowly in a crockpot, resulting in a thick, velvety texture with a vibrant orange hue. The gentle simmering dissolves their natural sweetness, creating a fragrant, rustic dish with a smooth final consistency.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4
Course: Soup
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • Sweet potatoes 2–3 medium, peeled and cubed: Add body and natural creaminess
  • Carrots 2 medium, chopped: Bring sweetness and bright color
  • Onion 1 medium, chopped: Creates a savory flavor foundation
  • Garlic 2–3 cloves, minced: Adds warmth and depth
  • Olive oil 1–2 tablespoons: Used for sautéing the vegetables
  • Vegetable or chicken stock 3–4 cups, or enough to just cover vegetables: Thins the soup while adding savory flavor
  • Heavy cream or coconut milk ½ cup, optional: Adds smooth richness
  • Salt to taste: Enhances the natural sweetness
  • Black pepper ½ teaspoon, or to taste: Provides gentle seasoning
  • Fresh thyme or ginger 1 teaspoon, optional, chopped or grated: Adds a fresh, aromatic accent

Equipment

  • Slow Cooker (Crockpot): For slow, hands-off cooking
  • Blender or Immersion Blender: For smooth texture
  • Cutting Board: Safe prep
  • Knife: Chopping vegetables

Method
 

  1. Prep Vegetables: Peel and chop sweet potatoes, carrots, onion, and garlic
  2. Add to Slow Cooker: Place vegetables, garlic, and onion into the slow cooker
  3. Add Liquid and Seasoning: Pour in stock, olive oil, salt, pepper, and optional herbs
  4. Cook Slowly: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are very tender
  5. Blend Until Smooth: Use immersion blender directly in slow cooker or blend in batches
  6. Finish with Cream (Optional): Stir in cream or coconut milk
  7. Taste and Adjust: Add salt and pepper if needed