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Slow Cooker Sweet Potato Soup (Vegan & Gluten-Free)

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5 from 8 reviews

Creamy, comforting, and so easy to make, this slow cooker sweet potato soup is loaded with flavor and perfect when you want something warm and filling to eat. Plus, it’s a great way to get your daily dose of vitamin A and fiber.

Ingredients

Units Scale
  • 4 medium sweet potatoes, peeled and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups of low-sodium vegetable broth
  • 1/4 cup of pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of salt or to taste
  • 1 can of coconut milk or cashews cream

Instructions

  1. Add all of the ingredients to your crockpot and stir until everything is combined.
  2. Cook on high for 3-4 hours, or on low for 6-8 hours, or until the sweet potatoes are tender and easily mashed with a fork.
  3. Using an immersion blender or a regular blender, blend the soup until it’s silky smooth and creamy. If you are using a regular blender, work in batches, making sure to hold the lid down with a towel to prevent the hot soup from splashing out.
  4. Taste the soup and adjust any of the seasonings as necessary. You can add more salt, pepper, or spices to your liking.
  5. Serve hot, garnished with croutons, pumpkin seeds, chopped herbs, or a drizzle of cashew cream, if desired.

Notes

  • If you don’t have an immersion blender, you can use a regular blender to puree the soup. Just be careful not to overfill the blender and work in batches.
  • You can use water in place of vegetable broth, but broth adds more flavor.
  • If you don’t have coconut milk, you can substitute it with my homemade cashew cream.
  • Make this soup ahead of time and enjoy the next day. The flavor intensifies and deepens as it sits.
  • If you like your soup a little bit spicy, you can add a pinch of cayenne pepper, paprika, or red pepper flakes.
  • If you don’t have an immersion blender, you can use a regular blender to puree the soup. Just be careful not to overfill the blender and work in batches.
  • You can use water in place of vegetable broth, but broth adds more flavor.
  • If you don’t have coconut milk, you can substitute it with my homemade cashew cream.
  • Make this soup ahead of time and enjoy the next day. The flavor intensifies and deepens as it sits.
  • If you like your soup a little bit spicy, you can add a pinch of cayenne pepper, paprika, or red pepper flakes

Nutrition