For these reasons I dig out my slow cooker every Fall and search for new recipes. I have found though, that many slow-cooker recipes involve multiple steps of sautéing, roasting, etc. that it seems the “convenience” factor is lost. To me, the beauty of a slow cooker is that it can simplify your life and still provide a nourishing, healthy meal.

Loving sweet potatoes and determined to keep it simple, I played around with creating a few soup recipes and this one won approval from my toughest critics. For this recipe, I added a can of full-fat coconut milk just prior to using the immersion blender and serving. You can certainly add the coconut milk at the time of initial meal prep as well.

Slow Cooker Sweet Potato Soup

4 cups diced sweet potato (use organic and just scrub clean leaving skin on)
1 1/2 cups diced onion
1 cup diced celery (this is on the dirty dozen list so look for organic)
1/2 cup green lentils
1 cup diced apple
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons turmeric
2 cloves garlic
1/4 teaspoon cinnamon
1 teaspoon sea or mountain salt
4 cups vegetable stock
1 can full fat coconut milk (I added in just prior to using immersion blender)

Dump everything into slow cooker, set on low, check in 6 – 8 hours later, add your coconut milk, then blend using an immersion blender. For a little extra heat, season with cayenne pepper