Why You’ll Love This Recipe
This soup is not only delicious but also incredibly nourishing. It’s naturally gluten-free, dairy-free, and vegan-friendly, making it suitable for a wide variety of dietary needs. The sweet potatoes create a naturally velvety texture, while spices like cumin and cinnamon add depth and warmth. With minimal prep and maximum flavor, this recipe is a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes
- Carrots
- Onion
- Garlic
- Vegetable broth
- Coconut milk (or any plant-based milk of choice)
- Ground cumin
- Ground cinnamon
- Salt
- Pepper
- Olive oil (optional, for sautéing)
Directions
- Peel and chop the sweet potatoes, carrots, and onion. Mince the garlic.
- (Optional) In a skillet, heat olive oil over medium heat and sauté the onions and garlic until fragrant. This step adds depth of flavor but can be skipped.
- Add all the ingredients (except the coconut milk) to the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
- Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
- Stir in the coconut milk and adjust seasoning with salt and pepper if needed.
- Serve warm and enjoy.
Servings and timing
This recipe yields approximately 6 servings.
Cook time: 6-7 hours on low or 3-4 hours on high
Prep time: 15 minutes
Total time: around 6.5 to 7.25 hours
Variations
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Mix in a chopped apple or pear for added sweetness.
- Use chicken broth instead of vegetable broth if you’re not vegetarian.
- Add cooked lentils or white beans for extra protein.
- Garnish with chopped fresh herbs like cilantro or parsley for a fresh finish.
Storage/Reheating
Let the soup cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in individual portions for up to 3 months.
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until warmed through. Add a splash of water or broth if the soup is too thick after storing.
FAQs
How do I thicken sweet potato soup?
You can reduce the liquid slightly or let it simmer with the lid off after blending. For an even creamier texture, add more sweet potatoes or a spoonful of cashew cream.
Can I use canned sweet potatoes?
Yes, but since they are already cooked and soft, reduce the cooking time and adjust the seasonings.
Is this soup freezer-friendly?
Absolutely. Just cool it completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
What can I use instead of coconut milk?
Any plant-based milk like almond, oat, or cashew milk will work. You can also use dairy milk or cream if not vegan.
Can I add protein to this soup?
Yes. Add cooked lentils, chickpeas, or shredded chicken to make it more filling.
Do I have to sauté the onions and garlic first?
No, it’s optional. Sautéing adds depth of flavor, but the soup will still be delicious if you skip this step.
What spices go well with sweet potato soup?
Cumin, cinnamon, nutmeg, curry powder, and paprika are all great options.
Can I make this soup on the stovetop?
Yes. Simmer the ingredients in a large pot over medium heat for about 30-40 minutes or until the vegetables are soft, then blend.
Is this soup good for meal prep?
Definitely. It stores well in the fridge or freezer and reheats beautifully, making it great for weekly meal planning.
Can I use an immersion blender?
Yes, it’s perfect for blending the soup right in the slow cooker. Just be careful of hot splashes.
Conclusion
Slow Cooker Sweet Potato Soup is a nourishing, flavorful, and easy-to-make dish that fits seamlessly into any meal plan. Whether you’re cooking for the week, entertaining guests, or simply craving something warm and comforting, this soup delivers every time. Give it a try and enjoy a bowl of creamy, satisfying goodness.
PrintSlow Cooker Sweet Potato Soup
This Slow Cooker Sweet Potato Soup is creamy, comforting, and made with wholesome ingredients like sweet potatoes, carrots, and warm spices. It’s vegan, gluten-free, and perfect for cozy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6.5 to 7.25 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or any plant-based milk)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil (optional, for sautéing)
Instructions
- Peel and chop the sweet potatoes, carrots, and onion. Mince the garlic.
- Optional: Heat olive oil in a skillet over medium heat and sauté the onion and garlic until fragrant.
- Add all the ingredients (except the coconut milk) to the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
- Stir in the coconut milk and adjust salt and pepper to taste.
- Serve warm and enjoy.
Notes
- Add a pinch of cayenne or red pepper flakes for spice.
- Stir in chopped apple or pear for added sweetness.
- Swap in chicken broth if not vegetarian.
- Include cooked lentils or white beans for extra protein.
- Garnish with fresh herbs like cilantro or parsley.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
