Sweet Potato and Carrot Slow Cooker Soup
This soup combines chopped sweet potatoes and carrots cooked slowly in a slow cooker to develop a hearty, vibrant orange broth. The ingredients soften into a smooth, slightly thickened texture, resulting in a warm, comforting bowl with natural sweetness and earthy flavors.
Equipment
- Slow Cooker
- Vegetable peeler
Ingredients
- 2 large sweet potatoes peeled and chopped
- 3 large carrots peeled and chopped
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 tablespoon olive oil for sautéing garlic
- to taste salt and pepper for seasoning
Instructions
- Peel the sweet potatoes and carrots, then chop them into uniform pieces to ensure even cooking.
- Heat a small skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and cook until fragrant and just starting to turn golden, about 30 seconds.
- Transfer the sautéed garlic into the slow cooker, then add the chopped sweet potatoes and carrots, along with the vegetable broth. Stir to combine.
- Cover the slow cooker and set it to low. Let it cook for about 6 hours, until the vegetables are tender and easily mashable, filling the kitchen with a warm, earthy aroma.
- Once cooked, remove the lid and use an immersion blender or transfer the soup in batches to a blender. Puree until smooth and velvety, with a bright orange hue and a thick, comforting consistency.
- Taste the soup and season with salt and pepper as needed. Give it a good stir to incorporate the seasonings evenly.
- Scoop the soup into bowls, and enjoy your warm, creamy sweet potato and carrot soup with a slice of crusty bread or a simple side salad.
Notes
For a creamier texture, blend half of the soup and stir it back in. Adjust seasoning as needed. Can be stored in the refrigerator for up to 3 days or frozen for longer storage.