Curried Slow-Cooker Sweet Potato Soup
Make the most of sweet potato season with a soup filled with ginger, curry powder and cinnamon.
- 2 Onions
- 2 Carrots
- 2 lbs Sweet Potatoes
- 1 Tbsp Grated Fresh Ginger
- 1 Tbsp Mild Curry Powder
- 1/2 Cinnamon Stick
- Sea Salt and Pepper
- 1/4 Cup Sliced Almonds
- Plain Greek Yogurt
In a slow cooker, combine the onions, carrots, potatoes, ginger, curry, cinnamon, ½ tsp salt, ¼ tsp pepper and 6 cups water.
Cook, covered, until the vegetables are very tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
Using an immersion blender (or a standard blender, working in batches), purée the soup. Top with the almonds and dollop with the yogurt, if desired.