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Crockpot Sweet Potato and Carrot Soup

This soup is made by slow-cooking sweet potatoes and carrots until soft and fragrant, creating a velvety, comforting puree. The dish features a smooth, bright orange appearance with a naturally sweet flavor and a subtle, hearty texture.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Comfort Food
Servings 4
Calories 180 kcal

Equipment

  • Slow Cooker
  • Blender (or immersion blender)
  • Vegetable peeler
  • Knife
  • Cutting Board

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 3 large carrots peeled and chopped
  • 1 clove garlic minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • to taste salt and pepper

Instructions
 

  • Peel the sweet potatoes and carrots, then chop them into uniform pieces for even cooking.
  • Heat the olive oil in a small pan and sauté the minced garlic until fragrant—about 30 seconds—until it releases a warm aroma.
  • Add the sautéed garlic along with the chopped sweet potatoes and carrots into the slow cooker.
    Add the sautéed garlic along with the chopped sweet potatoes and carrots into the slow cooker
  • Pour in the vegetable broth, then season with salt and pepper according to your taste.
    Pour in the vegetable broth, then season with salt and pepper according to your taste
  • Cover the slow cooker and set it to low heat. Let it cook for 6 hours until the vegetables are tender and easily mashable.
    Cover the slow cooker and set it to low heat. Let it cook for 6 hours until the vegetables are tender and easily mashable
  • Once cooked, use an immersion blender directly in the slow cooker to blend the mixture until smooth and velvety. Alternatively, carefully transfer to a blender in batches.
    Once cooked, use an immersion blender directly in the slow cooker to blend the mixture until smooth and velvety
  • Taste the soup and adjust the seasoning with additional salt, pepper, or a splash of water if needed to reach your preferred consistency.
  • Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Notes

For a richer flavor, add a dash of nutmeg or a splash of cream before blending. Store leftovers in an airtight container in the fridge for up to 3 days.