Creamy Healthy Fall Vegan Sweet Potato Soup in the Slow Cooker
This CREAMY healthy fall vegan sweet potato soup is made in the slow cooker for an EASY weeknight dinner with cozy flavor! Gluten free, paleo and delicious!
Servings 6 People (about 1 Cup each)
Calories 278kcal
Ingredients
- 2 Medium Sweet potatoes, peeled and roughly chopped (700g)
- 2 Large Fuji apples, seeded and roughly chopped (300g)
- 1 1/2 Cups Reduced-sodium Vegetable broth
- 3 Tbsp Natural creamy almond butter
- 1 tsp Ground cinnamon
- 1 tsp Fresh ginger, minced
- 1 tsp Ground cumin
- 1 tsp Sea salt
- 1 Cup Light coconut milk
- 2 Tbsp Maple syrup
For garnish:
- 1/2 Cup Almonds
- 1/2 tsp Olive oil
- 1/2 tsp Ground cumin
- 3 Large Fuji apples, spiralized with blade D
- Fresh cilantro, minced
Instructions
- Stir all the ingredients up to the coconut milk (not including the milk) In the bottom of your slow cooker (mine is 7 quarts.) Cover and cook until the potatoes and apples are soft and tender, about 3 hours on high or 5-6 hours on low.
- While the soup cooks, heat your oven to 375 degrees. In a small bowl, toss the almonds with the oil and ground cumin, sprinkling with salt. Spread onto a small pan and bake until golden brown and toasted, about 10-11 minutes. Roughly chop and set aside.
- Once the soup is cooked, transfer to a large blender, along with the coconut milk and maple syrup. Blend until smooth and creamy, adjusting the salt if necessary.
- Transfer into bowls and divide the apple noodles, almonds and some fresh cilantro on top of each bowl. DEVOUR!
Nutrition
Serving: 1cup | Calories: 278kcal | Carbohydrates: 49.2g | Protein: 4.4g | Fat: 8.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.6g | Sodium: 560mg | Potassium: 618mg | Fiber: 7.6g | Sugar: 22.9g | Vitamin A: 65IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 0.9mg