Crockpot Sweet Potato Soup
Crockpot Sweet Potato Soup is a simple slow cooker soup made with tender sweet potatoes, warm spices, and a creamy finish.
Ingredients
- 3 pounds sweet potatoes, peeled & cubed
- 1 cup onion, diced
- 1 cup carrots, peeled & sliced
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- ½ cup heavy cream
Instructions
- Add the cubed sweet potatoes, diced onion, sliced carrots, minced garlic, and minced ginger to the crockpot.
- Pour in the vegetable broth, then add the cumin, paprika, and cinnamon. Stir gently to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are very tender.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender and blend in batches.
- Stir in the heavy cream until fully combined. Taste and adjust seasoning as needed.
Nutrition
Notes
- Cut vegetables evenly: Keep the sweet potatoes and carrots close in size so they cook evenly in the crockpot.
- Blend carefully: An immersion blender is easiest, but if using a countertop blender, blend in batches and vent the lid to avoid pressure buildup.
- Add cream at the end: Stirring in the cream after blending helps keep the soup smooth and prevents curdling.
- Control sweetness: If your sweet potatoes are very sweet, add a pinch more cumin or paprika to balance the flavor.
- Adjust consistency: If the soup is too thick, stir in additional broth a little at a time until it reaches your preferred consistency.
- Garnish ideas: Top with a swirl of cream, chopped herbs, toasted pumpkin seeds, or a drizzle of olive oil for extra flavor and texture.
- Serving suggestions: We love serving this soup with a Fall Harvest Salad and Gluten-Free Focaccia.
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