Slow Cooker Sweet Potato, Apple, & Turmeric Soup

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!

Servings

Calories 294

Author Robyn Conley Downs

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition