Creamy Root Vegetable Soup from Slow Cooker
This soup is made by slow cooking a blend of root vegetables and fresh herbs until tender, then blending the mixture into a smooth, velvety texture. The final dish has a rich, earthy flavor with a thick, comforting consistency and a vibrant sunset-like color.
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Calories: 180kcal
Servings: 6
Equipment
- Slow Cooker
- Silicone Spatula
Ingredients
- 1.5 pounds sweet potatoes peeled and chopped
- 1 pound butternut squash peeled and cubed
- 1 pound carrots peeled and sliced
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika optional for added flavor
- to taste salt and pepper
- 0.5 cup heavy cream for a velvety finish
Instructions
- Toss the chopped sweet potatoes, butternut squash, and carrots with the minced garlic and olive oil until well coated. Transfer this mixture into the slow cooker.
- Pour the vegetable broth over the vegetables, then sprinkle with smoked paprika, salt, and pepper to enhance the earthy flavors. Cover the slow cooker with the lid.
- Cook on low for about 6 hours until the vegetables are tender and easily mashable. The kitchen will fill with a warm, savory aroma as the flavors meld.
- Use an immersion blender directly in the slow cooker to blend the mixture until smooth and creamy. Alternatively, carefully transfer the hot mixture to a blender in batches and puree until silky.
- Stir in the heavy cream to add richness and smoothness to the soup. Taste and adjust seasoning with additional salt and pepper if needed.
- Pour the hot, velvety soup into bowls, garnish with a drizzle of cream or fresh herbs if desired, and serve immediately for a warm, earthy comfort.
Notes
For a vegetarian option, use vegetable broth. Feel free to add a splash of lemon juice for brightness before serving.
Nutrition
Calories: 180kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 3.5g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg