Did you know that January is national slow cooking month? Did you know that it also happens to be national soup month? It just seems natural to celebrate both occasions by sharing this healthy and delicious slow-cooker soup recipe! It’s smooth, it’s comforting, it’s creamy ….and it’s a bit spicy if you want it to be 🙂
-2 red or orange bell peppers, chopped
-2 large sweet potatoes, peeled, large chunks
-1 onion, chunks
-2 cloves garlic, peeled, chopped
-2 C milk (I used dairy milk but feel free to substitute with milk of choice)
-1 C water
-4 tbsp coconut oil
-2 tsp roasted ground cumin
-1 tsp ground coriander
-2 tsp lemon juice
-1 tbsp dried thyme
-1 tsp crushed red pepper
-salt & pepper to taste
Place sweet potato chunks in the slow cooker with enough water to cover the bottom of the pot 1/4″ and turn on high. In a blender, puree the peppers, onions, garlic, and water. If needed, add some of the milk to get the mix to blend fully. Pour the pepper mixture into the slow cooker and add remaining milk, coconut oil, cumin, coriander, lemon juice, thyme, crushed red pepper, salt & pepper.
Once the sweet potatoes are fully cooked, remove them from the slow cooker and add to the blender. Turn slow cooker to low. Puree sweet potatoes till smooth, adding more water or milk if necessary till smooth and return to slow cooker. Continue cooking on low for 1 hour and serve.
Tip: If you have a blending wand, save yourself some time and blend everything together in the slow cooker after it is thoroughly cooked.