Creamy Slow Cooker Potato and Carrot Soup
This soup combines sweet potatoes and carrots cooked slowly in a Crockpot to develop a rich, velvety texture. The ingredients soften and meld together, creating an earthy, naturally sweet flavor with a smooth appearance. It is finished with a creamy touch, resulting in a comforting, thick soup perfect for cozy evenings.
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Calories: 220kcal
Servings: 4
Equipment
- Crockpot / Slow Cooker
- Large knife
- Immersion blender or regular blender
Ingredients
- 2 large sweet potatoes peeled and chopped
- 3 large carrots peeled and chopped
- 1 large yellow onion diced
- 3 cups vegetable broth
- 1/2 cup heavy cream or coconut milk for dairy-free
- 2 tablespoons olive oil
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 1 pinch cayenne pepper optional, for a little heat
Instructions
- Begin by peeling the sweet potatoes and carrots, then chopping them into uniform pieces to ensure even cooking. Dice the onion finely—that's your flavor base.
- Heat a tablespoon of olive oil in a skillet over medium heat. Once shimmering, add the diced onion and sauté until translucent and fragrant—about 3-4 minutes, with a gentle sizzle and a softening appearance.
- Transfer the sautéed onions to the Crockpot. Add the chopped sweet potatoes and carrots next, then pour in the vegetable broth. Stir everything together so the ingredients are evenly coated.
- Set the Crockpot to low and cook with the lid on for about 6 hours, until the vegetables are very tender and easily mashable with a spoon. The kitchen will fill with a warm, earthy aroma as it cooks.
- Once cooked, use an immersion blender directly in the Crockpot to blend the soup until silky smooth. Alternatively, carefully transfer the hot mixture to a blender in batches and blend until creamy and free of lumps.
- Add the heavy cream to the blended soup and stir until well incorporated, giving it a luxurious, velvety texture. Taste and adjust with salt, black pepper, and a pinch of cayenne if you like a little heat.
- Let the soup simmer for another 5 minutes to meld the flavors and warm through. The final consistency should be thick, creamy, and inviting, with a vibrant orange hue and a fragrant aroma.
- Serve hot in bowls, topped with a drizzle of cream or a sprinkle of herbs if desired. Enjoy this comforting, velvety soup that’s perfect for chilly days.
Notes
For an even richer flavor, roast the sweet potatoes and carrots before adding them to the Crockpot. Adjust seasoning according to taste and add a squeeze of lemon for brightness at the end.
Nutrition
Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 700mg | Sugar: 12g | Vitamin C: 25mg | Calcium: 50mg | Iron: 2mg