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Slow Cooker Curried Sweet Potato and Cauliflower Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender
  • Cutting Board
  • Knife

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium head cauliflower, cut into florets
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 (14-ounce) can coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro, for serving

Instructions
 

  • Add the sweet potato cubes, cauliflower florets, diced onion, and minced garlic to the slow cooker.
  • Sprinkle the curry powder over the vegetables, then pour in the vegetable broth and stir everything together.
  • Cover and cook on low for 7 hours or on high for 3 to 4 hours, until the sweet potatoes and cauliflower are very soft.
  • Stir in the coconut milk, salt, and black pepper.
  • Use an immersion blender to partially puree the soup for a creamy texture, or leave it chunky if you prefer.
  • Ladle into bowls and top each serving with a sprinkle of fresh cilantro.

Notes

The soup thickens as it cools, so stir in a little extra broth or water when reheating portions on the stove or in the microwave. If you want a brighter finish, add a squeeze of lime juice right before serving instead of adjusting the salt.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Immersion Blender, Cutting Board, Knife