This crock pot sweet potato soup is a savory, comforting soup that is packed with fall flavors and delicious vegetables. It’s warm and creamy (and also vegan and dairy-free!) and tastes delicious served with a crusty grilled cheese sandwich for a warm winter dinner or simple lunchtime meal.
Thanksgiving is this Thursday and if you happen to have a whole gang of people arriving in town, I think today’s recipe may be of interest to you! It’s a tasty one that can easily be prepared in the crock pot, limiting the number of dishes you have to do and making it easy to prep everything in the morning so you can enjoy time with your family all day long.
Sweet potatoes take center stage in this recipe for a comforting, stick-to-your-ribs healthy soup that will make your whole house smell fantastic as it cooks away all day long in the crock pot.
I’m not sure why it has taken me so long to break out my slow cooker this year, but now that it’s out, I know crock pot meals will be happening quite often in our house as the temperatures outside continue to drop. I love the way the slow cooker makes meal prep a breeze and there’s something so cozy about smelling your dinner cook away all day long.
This fall, Silk is encouraging everyone to participate in a #MeatlessMondayNight challenge and this slow cooker sweet potato soup is a meatless, vegan and dairy-free recipe that’s still full of flavor and wonderfully satisfying. Sweet potatoes are a fantastic source of vitamin C, potassium and fiber so you can feel good about going back for seconds of this one! We enjoyed it for dinner in our house along with a grilled cheese sandwich on the side.
Pair this soup with a grilled cheese sandwich, a side salad or some crusty bread and enjoy!
4 cups peeled and chopped sweet potatoes
1 sweet onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
3 cups reduced sodium vegetable broth
1 cup Silk Unsweetened Almond Milk
1 teaspoon dried thyme
1 teaspoon fresh rosemary
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/2 teaspoon parsley
- Combine all ingredients in a slow cooker and cover. Cook on high for 4 hours or low for 6 to 8 hours.
- Blend soup with an immersion blender (or pour into a high-powered blender to blend).
- Serve immediately and enjoy!
- Soups/Stews, Crockpot
- 6 servings
Source: Pop Sugar