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Crockpot Curried Sweet Potato Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 medium sweet potatoes, peeled and cubed
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the cubed sweet potatoes, diced onion, minced garlic, curry powder, and ground ginger into the crockpot.
  • Pour the vegetable broth over the ingredients and stir to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours until the sweet potatoes are very soft.
  • Stir in the coconut milk and season with salt and black pepper to taste.
  • Ladle the soup into bowls and top each serving with chopped cilantro and a squeeze of lime.

Notes

For a thicker texture, mash some of the sweet potatoes with a spoon right before adding the coconut milk. If the curry powder you use is mild, add an extra half teaspoon during the final stir. Leftovers store well in the fridge for up to four days and reheat smoothly on the stovetop with a splash of broth to loosen them.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board