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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 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 3 large carrots peeled and sliced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth enough to cover the ingredients
  • 1 tablespoon olive oil
  • to taste sea salt and freshly ground black pepper

Equipment

  • Crockpot or Slow Cooker
  • Sharp knife

Method
 

  1. Add peeled and cubed sweet potatoes, sliced carrots, diced onion, and minced garlic into the crockpot.
  2. Pour vegetable broth over the vegetables until they are just covered, then drizzle with olive oil.
  3. Season with a pinch of sea salt and black pepper, then give everything a quick stir to combine.
  4. Cover the crockpot and set it to low. Let it cook for about 6 hours until the vegetables are tender and starting to break down.
  5. Once cooked, carefully transfer the mixture to a blender or use an immersion blender directly in the crockpot to puree until smooth and velvety.
  6. Return the soup to the crockpot or a pot, taste, and adjust seasoning as needed with more salt or pepper.
  7. Serve hot, garnished with a drizzle of olive oil or a sprinkle of herbs if desired.