Slow Cooker Sweet Potato, Apple, & Turmeric Soup
Slow Cooker Sweet Potato, Apple & Turmeric Soup is a simple chop and drop recipe that yields creamy, nourishing results. It's a hit with the entire family, plus is gluten-free, dairy-free, vegan, paleo and Whole30 friendly!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium yellow onion (cut into 2-inch pieces)
- 3 garlic cloves (peeled and smashed)
- 2 pounds sweet potatoes (scrubbed and cut into 2-inch pieces)
- ½ pound russet potatoes (scrubbed and cut into 2-inch pieces)
- 1 pound apples* (cored and cut into 2-inch pieces)
- 1-3 teaspoons kosher salt (to taste)
- 1 teaspoon turmeric
- 32- oz vegetable stock (can substitute chicken stock)
- 1 tablespoon apple cider vinegar
- 1 cup coconut milk (from a can)
- Freshly ground black pepper for serving
Instructions
- 1
Place the onion, garlic, sweet potatoes, russet potatoes, apples, salt, turmeric and stock in the base of a 6-quart slow cooker, stirring to combine. Cover and cook on high for 3-4 hours or low for 5-6, or until the vegetables are very tender.
- 2
Uncover and add the apple cider vinegar and coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth. Taste and add additional salt or vinegar if you like.