Slow Cooker Sweet Potato, Apple, & Turmeric Soup - Real Food Whole Life

Slow Cooker Sweet Potato, Apple, & Turmeric Soup

August 23, 2016 (Updated on October 1, 2021)

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!

This is soup to get excited about, you guys.

It only requires a super simple chop-and-drop prep situation and results in an ultra-satisfying, creamy (without the cream), nourishing, crazy-delicious soup.

Plus it’s packed with turmeric, providing an easy way to share the benefits of this powerhouse spice.

And, it’s gluten-free, dairy-free, vegetarian, vegan, nut-free, paleo and Whole30 friendly, a fairly rare and magical combination making it work for just about anyone.

And like I said.


But before I go any more into the wonderfulness that is this soup, I have to first share a funny story with you. Or at least it’s funny in retrospect.

So here’s what happened.

Whenever I post a new slow cooker recipe I try to get a shot of the raw ingredients prior to cooking (like the one above).

I’m hoping these shots give you a sense of what you’re going for in the prep stage and to highlight the simplicity of the recipe.

One thing you may not know is that my kitchen is rather dark, with brown cabinets and a beige tile countertop. Not particularly photo-friendly.

So every time I take a photo for the blog I carry the food into my office–the front room of our house–to access the best light.

Once in the office, I place the food on a photography background on a folding card table, drag it to the window, and take a photo.

It’s a bit cumbersome, but it’s what I have to work with at the moment.

The day I was photographing this particular recipe I put the slow cooker base, filled with all the raw ingredients, on the card table and then tried to pull it toward the window.

Big mistake.

As you may have predicted, the table tipped, dumping the contents of the slow cooker all over my office carpet, and breaking the ceramic base in the process.

The mess was epic.

Here’s a picture of what it looked like.

And, if you didn’t know, turmeric stains.

A lot.

After cleaning up the best I could I made a quick run to Target to replace my beloved slow cooker.

Because this girl just can’t be without her slow cooker.

The photo you see above is my second attempt with my brand new slow cooker base!

Isn’t it lovely?

So, the moral of the story is don’t try to move a table with a slow cooker full of turmeric in it.

Not that you ever would. But just in case. Now you’ve been warned.

Despite the small mishap, this soup is still totally worth it, and will be on our table weekly in the coming fall and winter months.

It was a hit with the entire family, and freezes beautifully, too.

I hope you’ll make this one soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see.

Now, let’s make some Slow Cooker Sweet Potato, Apple & Turmeric Soup!


1 | Turmeric can have a strong flavor. If it’s new to you and your family, start with 1 teaspoon. If you love it, add more the next time.

2 | Toppings really send this soup over the top, and turn it into a full meal. Top with Smokey Maple Roasted Chickpeas for a plant-based option, cooked chicken sausage for the meat-eaters, freshly ground pepper, fresh sage, and/or a drizzle of extra virgin olive oil.

3 | Freshly ground pepper brings out the nourishing benefits of turmeric, so feel free to add as much as you like when serving.


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5 from 10 votes

Slow Cooker Sweet Potato, Apple, & Turmeric Soup

Yield 6 -8

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!


  • 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


  • 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.
  • 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.


Serving Suggestions: Top with Smokey Maple Roasted Chickpeas and/or cooked chicken sausage, freshly ground pepper, fresh sage, and/or a drizzle of extra virgin olive oil.
*Sweet, crisp apples, such as Fuji or Honey Crisp work particularly well in this recipe.
I left the skins on the apple and potatoes because it makes prep easier, and keeps all the good stuff found in the skins in the soup.
Turmeric can have a strong flavor. If it’s new to you and your family, start with 1 teaspoon. If you love it, add more the next time.
Toppings really send this soup over the top, and turn it into a full meal. Top with Smokey Maple Roasted Chickpeas for a plant-based option, cooked chicken sausage for the meat-eaters, freshly ground pepper, fresh sage, and/or a drizzle of extra virgin olive oil.
Freshly ground pepper brings out the nourishing benefits of turmeric, so feel free to add as much as you like when serving.
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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60 comments to " Slow Cooker Sweet Potato, Apple, & Turmeric Soup "

  • Brynn at The Domestic Dietitian

    This soup has me dreaming about fall already!! The flavors sounds wonderful and great health benefits from all the ingredients. Can’t wait to try.

  • Robyn S

    I’m planning to make this soup for a friend but she can’t eat nightshades. Do you think I can leave out the russets and just use all sweet potatoes? I’ll probably just try it anyway and hope for the best, just wondering if you had a reason for putting the 1/2 pound of russets in there…

    • Robyn Downs

      Robyn, the russets add a little extra body because they are starchier than sweet potatoes. The texture won’t quite be the same without them, but the flavor will still be great. Hope you and your friend enjoy!

  • Ashleigh

    Our family of 6 loves your recipes! Almost everything I’ve made from your website has been little kids and husband approved! Thank you! I would love if you could somehow include the Recipe & kid Friendly Adaptations into the Printable recipe. 🙂 Again, thank you for sharing good, whole food recipes with us!

    • Robyn Downs

      Ashleigh, so wonderful to hear that the recipes are working for your family of 6! Thanks, too, for your suggestion. I’ll think about how that might work. Thanks so much for being part of the Real Food Whole Life Community! 🙂

  • Nicole

    Definitely going to try this. For Whole30ers – top with homemade plantain chips!

  • Morgan Rosser

    I made this last night and it was so good! I really enjoyed how simple it was too. Can’t wait to try more of your recipes. Thanks!

  • Katie

    This recipe sounds delicious! I can’t wait to try it. I have a question about the coconut milk. Do you think it would work to substitute non-fat plain Greek yogurt? I have a lot on hand that I would love to use up. Thanks!

    • Robyn Downs

      Katie, I think it would work with the yogurt–I’m guessing it would be a little less rich and a little tangier, but still delicious. Let us know how it turns out!

  • Katie

    This looks delicious! I don’t have a slow cooker though, can this be made on the hob instead?

    • Robyn Downs

      Katie, I haven’t tried this recipe on the stovetop, but it should work. Just bring the ingredients to a boil, then reduce to a simmer until everything is tender, then proceed with the recipe. Let us know how it turns out!

      • Katie

        Worked perfectly. For anyone else using a pan – added veg stock till an about 4cm above the veg, then left it boiling for an hour lid off, then blitzed it up with a hand blender. So easy and tasted amazing, definitely making this again. 🙂

  • Emily Lopez

    Have you ever tried this with butternut squash? I have that in the fridge.

    • Robyn Downs

      Emily, I have not, but I think it will still work. Sweet potatoes add additional starch, so the soup may be thinner with butternut. I’m guessing it will still be yummy, though. Let us know how it turns out if you try it!

  • Amanda

    Is this soup sweet? I’m looking for something more sweet than savoury!

  • Jessica

    Hi! So sorry about your crock pot. : ) Hope you’re new one is good! So this sounds like just what I was looking for to serve a bunch of yoga teachers. Wondering if you think I can double the recipe in the same crock pot?

    • Robyn Downs

      Jessica, thanks! I did find a replacement at Costco for a great price. 🙂 I think you can double the recipe in a 6-quart as long as everything fits in the crockpot. You might need to add an additional hour or so to the cook time, since it will take more time to bring to a simmer. Let us know how it turns out!

  • Laura

    Simply delicious! Is this soup freezer friendly? If so, do you have a recommendation for proper freezing if it. And how long does it stay good in the refrigerator? Thanks!

    • Robyn Downs

      Laura, yes, you can definitely freeze this one! I like to freeze in individual servings (search "how to freeze in jars" here on the site for instructions on how to do it.) If properly stored it should last about 5 days in the fridge. 🙂

  • Ellen

    Hi Robyn,
    This soup is AMAZING. So good that I am making another batch to take to my inlaws who are on whole30. Love it!! We topped it with avocado 🙂

  • Candace Wood

    We can’t eat white potatoes. Should I just delete the russet potatoes? Or replace with something like turnips? Thank you! Can’t wait to try another of your recipes!

    • Robyn Downs

      Candace, the white potatoes add a thicker, creamier texture, but if you can’t have them I’d go with celery root (peeled) first and turnips could work too.

  • Colleen

    This soup is amazing!!! So happy I stumbled upon this recipe. I added some fresh ginger at the end for some extra zing and it tastes great with the flavor profiles. Thanks!

  • Heather

    Oops. I didn’t read carefully and added apple cider vinegar to the crock pot before cooking it. Did I ruin the dish??? 🙁

  • Colleen

    This looks like an awesome meal to have postpartum. Wondering if I can prep and freeze the ingredients and then dump into the crockpot when I’m ready? We have a tiny freezer so I’m afraid to make it and then freeze!


    • Robyn Downs

      Hey Colleen, I think the texture of the apples and potatoes might get weird in the freezer. One thing I did when preparing for baby was to freeze soup already made in large ziplocks laying completely flat, so I could stack them up and take up very little room in the freezer. Hope this helps. Best to you and the new baby!

  • Kim

    I sort of made this last night. I say sort of because I used the recipe as a guide, not an exact blueprint and it worked great! I had more apples and less sweet potatoes, I added a bunch of cut carrots, some leek and a good chunk of ginger. And the coconut milk mistakenly went in with the initial ingredients. I’m new to using a slow cooker and I’m amazed how good it came out without sauteing the onions, garlic etc before adding the liquids. Simple and delicious. This is all to say that for those of you wondering what to do if you don’t have a russet potato it seems to be a forgiving recipe. Enjoy!

  • Desiree Wiles

    My husband was not excited when i told him what i was making, but my white bread meat and cheese loving partner actually loved it. My 3 year old and one year old as well!

    I added a pinch of cinnamon and clove for fall.

  • Lauren

    Can you freeze this soup once it’s fully made? My family loves it but I find we could probably go with freezing one jar for a rainy day.

  • Anita Burns

    Hello. I was wondering bif there was a different non-dairy substitute for the coconut milk that you think would be good as well? My husband absolutely hates coconut and can always taste it no matter what I do haha thank you!

    • Robyn Downs

      Hi Anita, heavy cream is a great substitute! Or if you want to keep it dairy-free you could use an unflavored almond milk creamer like Nut Pods. Hope this helps!

  • Katie Hart

    I made this recipe last week and it was delicious. It tasted like a gourmet fall soup. Both my kids gobbled it up. I decided closer to dinner time that this was the soup I was going to make so I made it in my dutch oven on the stove top. I will have to try the slow cooker method sometime. I definitely recommend this soup.

  • Olivia Reid

    Can you substitute fresh turmeric root for powdered? If so how much would you use? Can’t wait to try this, looks so tasty!

    • Robyn Downs

      Hi Olivia! I haven’t tried this with fresh turmeric, but I believe 1 teaspoon of ground turmeric is the equivalent of 1 tablespoon of fresh grated turmeric, so if you I would guess that if you add the 1 tablespoon fresh at the same time you would the ground it should turn out similar. If you try it let us know how it turns out!

  • Jackie Colgrove

    5 stars
    Love this recipe. I definitely see myself making this a staple in my life!

    • Robyn Downs

      Jackie, yay, so happy you enjoyed this one. It’s such a great one to have in the weekly rotation. Cheers!

  • M B

    This was not poplar in our house. My wife made it and 4 of us dumped our bowls down the drain.

  • Heather

    5 stars
    Perfect soup for a fall day! So easy to chop everything in the morning and then very little work to get it to the table in the evening. Made it as written. Have some leftovers for lunch this week. Thanks for another great recipe Robyn!

    • Robyn Downs

      Heather, yay, so glad you enjoyed this one and bonus points for leftovers for lunch. Love that! Thanks so much for leaving a review!

  • Jeanna

    5 stars
    exactly what I wanted in a fall soup! It’s sweet and savoury and I love the texture and flavour the coconut milk gives. I paired this soup with a spinach, apple salad! I will definitely be making this again!

    • Robyn Downs

      Jeanna, fantastic, so happy to hear you enjoyed this one. That sandwich pairing sounds lovely, too! Thanks so much for leaving a review. 🙂

  • Jessi Bustamante

    5 stars
    I added an extra clove of garlic and an extra half teaspoon of turmeric. My little sample cup came out delicious (I’m making this for lunch during the week) and I’m really excited to have spiced roasted chickpeas on top too!

    • Robyn Downs

      Jessi, yum, love your additions to this one and definitely yes on the roasted chickpeas. So glad you enjoyed and thanks so much for leaving a review!

  • Jennica Date

    5 stars
    I was looking for a food reset as month 20 of the pandemic saw me eating no better than month 1 (i.e. finding joy in the TASTE of rather unhealthy foods). Because the universe is funny, I got Covid shortly after this declaration. My symptoms included loss of taste and smell, so I was set against eating anything that “tasted good” but was not great for me (think pizza, chips, cheese, and lots of sushi….you can see why I needed a reset) since-why waste the calories if you can’t taste anything?

    I’ve been following Robyn for a while and decided to try a couple soups. This sweet potato/apple/turmeric was one of them. Easy to make and store. Because of the starchy carbs I was full with much less than what I would normally consume. Couldn’t taste a thing but it was nourishing in ways I hadn’t experienced with food in a while.

    Well today I got my taste back and good gravy is this delicious. Can’t wait to make this again and again this fall/winter. Hearty, nourishing, easy to make, and delicious. Thank you for sharing this wonderful recipe!

    • Robyn Downs

      Jennica, I’m so glad you’re feeling better and that your taste is back! I’m so glad you enjoyed this recipe, and thanks so much for taking time to leave a review!

  • Roxy

    5 stars
    I didn’t notice that I had yo add the coconut milk and vinegar last, and I mixed everything together 😪 do you think it will still be good?

    • Robyn Downs

      Hi Roxy, the coconut milk does add flavor (from the fat) and creaminess, and the vinegar adds flavor from the acid. I think it will still be okay, but perhaps not as flavorful.

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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