Go Back

Crockpot Sweet Potato Soup

This comforting sweet potato soup is made effortlessly in the crockpot, combining tender sweet potatoes, onions, and warming spices into a smooth, velvety final texture. The slow cooking process enhances the natural sweetness and earthy aroma, resulting in a cozy, nourishing bowl that’s perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs sweet potatoes peeled or unpeeled
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk for creaminess
  • 1 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 2 tbsp olive oil for drizzling
  • to taste salt and pepper seasoning

Equipment

  • Crockpot
  • Immersion blender
  • Chef's knife
  • Cutting Board
  • Measuring spoons and cups

Method
 

  1. Peel or leave the sweet potatoes unpeeled, then chop them into roughly 2-inch chunks. Dice the onion and mince the garlic.
  2. Place the sweet potatoes, diced onion, and minced garlic into the crockpot. Pour in the vegetable broth, ensuring the ingredients are mostly submerged.
  3. Sprinkle the cinnamon and nutmeg over the mixture, then cover and cook on low for 6 to 8 hours until the sweet potatoes are very tender and aromatic.
  4. Once cooked, use an immersion blender right in the crockpot to blend the soup until it’s smooth and velvety. If you prefer a chunkier texture, blend only part of it.
  5. Stir in the coconut milk, then season with salt and pepper to taste. If the soup is too thick, add a splash of hot broth or water and blend again for desired consistency.
  6. Drizzle a bit of olive oil over each bowl before serving to add a glossy finish and fruity aroma. Ladle the warm, velvety soup into bowls and enjoy immediately.

Notes

For added texture, sprinkle toasted seeds or a dash of chili flakes on top before serving. Leftovers can be stored in the fridge for 3-4 days and reheated gently on the stove.