Slow Cooker Roasted Garlic Turmeric Potato Soup
This vegetarian Slow Cooker Roasted Garlic Turmeric Potato Soup is simply so easy, so creamy, so delicious, and so dairy-free!
- Prep time
- 10 min
- Cook time
- 4 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 medium yellow potatoes peeled and cubed
- 1 yellow onion chopped
- 4 cups vegetable stock
- 1 can full fat coconut milk
- 1 teaspoon turmeric
- 3/4 teaspoon salt and pepper (or, more to according to your taste)
- 1/2 teaspoon fresh grated ginger
- 6 roasted garlic cloves
Instructions
- 1
Add the onion, potatoes, coconut milk, vegetable stock, ginger and turmeric to your slow cooker and turn onto high.
- 2
While the potatoes are cooking, you can roast your garlic by cutting them on one side and rolling them up together in some aluminum and baking them at 400 degrees for 35-40 minutes. When they are done, simply squeeze them through the cut side into the slow cooker and mix till well incorporated.
- 3
When the four hours are done, add in salt and pepper and taste.
- 4
Then, using a masher or an inversion blender, mash or blend up the potato soup a bit. If you'd like it creamy then blend till you attain the consistency you like. I liked it with a few bits and pieces of potato in it so only did it for a bit.
- 5
Sprinkle with green onions, jalapenos and pepper flakes.
- 6
*Can also add in cheese or bacon as desired.