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.
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.
- 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.
- 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.
- 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.