Slow Cooker Sweet Potato Soup

10 months ago 34

This slow cooker sweet potato soup is delicious any time of the year, a hint of warming spice and smokiness complements the smooth and creamy soup wonderfully. This soup pairs well with my easy white soda bread or mozzarella...

This slow cooker sweet potato soup is delicious any time of the year, a hint of warming spice and smokiness complements the smooth and creamy soup wonderfully.

White bowl of orange sweet potato soup topped with pumpkin seeds and a cream swirl.

This soup pairs well with my easy white soda bread or mozzarella and herb soda bread recipes.

Sweet potato soup is rich and warming and makes a delicious and easy lunch or supper when you leave it to bubble in your slow cooker.

Check out more of my simple slow cooker soup recipes too!

Home-made soup can be made ahead for easy lunches or suppers. You only need a few fresh ingredients and you�ll know it is a healthy option!

Soup is a really economical dish for lunch or supper, served with crusty bread�to dip in. Cooking the soup in your slow cooker instead of on the hob saves energy too!

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Ingredients

Here are the ingredients you will need. You�ll find the quantities together with the full directions in the recipe card at the bottom of the post.�

onion � to add a savoury depth to the soup.carrot � carrots complement the flavour of sweet potato and I find that adding carrot to sweet potato soup cuts through the richness.sweet potato � the star of the show, with their sweet flavour with earthy undertones and a little nuttiness. garlic � to add further depth of flavour.vegetable stock cube or powder � use your preferred stock cube, to add further depth of flavour. I like the Marigold vegetable bouillon powder as it tastes great. You can use a chicken stock cube instead if you prefer.ground coriander � this adds a light citrus flavour along with earthiness, that complements the vegetables.ground ginger � spicy and warming, this adds spiciness that complements the creamy sweet potatoes so well.smoked paprika � adds a chargrilled flavour along with pepperiness, since it is made from red peppers.freshly boiled water � I like to give my slow cooker soup a head start in cooking by using freshly boiled water. If you prefer you can use cold water.optional garnishes � a few leaves of fresh coriander, pumpkin seeds and a little cream or yoghurt to serve

Instructions

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this sweet potato soup recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Chopped carrot, onion, garlic and sweet potato in a slow cooker pot.

Prepare and chop the vegetables (onion, carrot, sweet potato, garlic) and place all of them in your slow cooker pot.

Soup ingredients including vegetable stock in slow cooker ready to cook.

Add the boiling water, vegetable stock powder or cube and spices then put on the lid and turn on your slow cooker. Cook for 2-3 hours on high or 6-7 hours on low.

Once the time is up, blend the soup (I normally use a power blender but a good stick blender could be used instead).

Bowl of sweet potato soup with toppings in small bowls beside.

Serve in bowls garnished with black pepper, a few leaves of fresh coriander, pumpkin seeds and a swirl of cream or yoghurt, if desired.

Variations

Chunky � cut the onion, carrot and sweet potato into small dice when you prepare them and at the blending stage reserve some of the soup ingredients before blending. Stir the blended part back into the chunky vegetables for a thick soup with chunks of delicious veg.Red pepper�� for a red pepper and sweet potato soup, roast two sweet potato in chunks drizzled with olive oil for around 20-30 minutes until slightly charred. Then follow the recipe as given, adding the roast red pepper chunks in with the sweet potato and other vegetables.Thai � stir through a couple of tablespoons of curry paste such as red Thai curry paste during cooking.Creamy�� stir through some double cream or creme fraiche before serving to make the soup even creamier.

Equipment

oval 3.5 litre slow cookerchopping boardmeasuring jugblender

Storage

Allow the soup to cool then store in the fridge for 3 days in a covered container.

Freeze for up to 6 months.

Top tip

For a velvety smooth texture to your soup, use a good blender; powerful blenders take seconds to whizz soup to a thick and smooth liquid.

Looking for other slow cooker soup recipes like this? Try these:

Slow Cooker Sweet Potato Soup

Slow Cooker Tomato Soup

Spiced Carrot Soup

Slow Cooker Curried Parsnip and Apple Soup

Recipe

Slow Cooker Sweet Potato Soup

Great for a simple supper or lunch, this easy slow cooker sweet potato soup is warming and delicious.

Course Main Course

Cuisine International

Keyword slow cooker soup

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 192kcal

Author Lucy Allen | BakingQueen74

Equipment

chopping board

jug

oval slow cooker

Ingredients

3 sweet potato large1 onion1 carrot large2 cloves of garlic1 litre boiling water4 tsp vegetable bouillon powder or 1 vegetable stock cube1 tsp smoked paprika1 tsp ground coriander1 tsp ground ginger

Garnishes (optional)

2 tsp pumpkin seeds2 tsp fresh coriander (cilantro) or parsley2 tsp cream or yoghurt

UK Measurements � US Measurements

Instructions

Chop the vegetables and place all of them in your slow cooker pot.

3 sweet potato, 1 onion, 1 carrot, 2 cloves of garlic

Add the boiling water, vegetable stock cube or powder and spices then put on the lid and turn on your slow cooker. Cook for 2-3 hours on high or 6-7 hours on low.

Tip: Slow cooker soup is very forgiving on timings so if you need to leave it for longer it will be fine.

4 tsp vegetable bouillon powder, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground ginger, 1 litre boiling water

Once the time is up, blend the soup, in batches if needed. I normally use a power blender but a good stick blender could be used instead.

Serve in bowls garnished with black pepper, a few leaves of fresh coriander, pumpkin seeds and a swirl of cream or yoghurt, if desired.

2 tsp pumpkin seeds, 2 tsp fresh coriander (cilantro) or parsley, 2 tsp cream or yoghurt

Notes

Storage

Allow the soup to cool then store in the fridge for 3 days in a covered container.

Freeze for up to 6 months.

Top tip

For a velvety smooth texture to your soup, use a good blender; powerful blenders take seconds to whizz soup to a thick and smooth liquid.

Variations

Chunky � cut the onion, carrot and sweet potato into small dice when you prepare them and at the blending stage reserve some of the soup ingredients before blending. Stir the blended part back into the chunky vegetables for a thick soup with chunks of delicious veg.� Red pepper�� for a red pepper and sweet potato soup, roast two sweet potato in chunks drizzled with olive oil for around 20-30 minutes until slightly charred. Then follow the recipe as given, adding the roast red pepper chunks in with the sweet potato and other vegetables. Thai � stir through a couple of tablespoons of curry paste such as red Thai curry paste during cooking.
Creamy�� stir through some double cream or creme fraiche before serving to make the soup even creamier. �