You’re going to love making this Sweet Potato And Red Pepper Soup Slow Cooker recipe. It’s really easy to do, but tastes like you put a lot of work into it. And the ingredients list is pretty impressive. You probably already have most all of these things in your kitchen as well. This Sweet Potato and Red Pepper Soup is an easy slow cooker soup recipe, made in the Instant Pot or other electric pressure cooker.
Slow Cooker Sweet Potato Soup
Slow cooker sweet potato soup. Lightly spiced, comforting & vegan!
PREP TIME10 mins
COOK TIME8 hrs
TOTAL TIME8 hrs 10 mins
to slow cook
- ▢2 sweet potatoes around 500 grams
- ▢1.5 cups water or vegetable broth
- ▢1 large carrot
- ▢1 small red onion
- ▢1 inch ginger
- ▢1/4 teaspoon cayenne pepper
- ▢1/2 teaspoon cumin powder
- ▢pinch turmeric
- ▢1/8 teaspoon nutmeg powder
- ▢salt to taste
- ▢black pepper to taste
to blend after slow cooking
- ▢1.5 cups water or vegetable broth
- ▢1/2 cup +2 tablespoons lite coconut milk
- To a slow cooked add chopped sweet potatoes, diced carrot, chopped ginger, chopped onion.
- Add salt, pepper, cumin, cayenne, nutmeg and pinch of turmeric.
- Add 1.5 cups water or vegetable broth and give a stir.
- Slow cook for 8 hours on low.
- In the morning use your immersion blender to blend everything to a smooth paste. Or blend using your regular blender.
- Add more vegetable broth or water and also stir in the coconut milk. Mix till everything is well combined.
- Serve the sweet potato soup with some pumpkin seeds on top.
Calories: 263kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 10gSodium: 122mgPotassium: 740mgFiber: 5gSugar: 9gVitamin A: 23640IUVitamin C: 9.6mgCalcium: 83mgIron: 3.2mg
Slow Cooker Sweet Potato Soup
This slow cooker sweet potato soup is perfect as a delicious nutritious meal. It has loads of flavor and is super easy to prepare.
If you love the flavors of sweet potato, then you are going to love this soup. Apart from the sweet potato, there are slight hints of cumin and coconut cream in the soup. It is a delicious combination that will have you going back for seconds or thirds.
Without adjusting this soup recipe, you should be able to feed roughly six to eight people. I recommend making some extra side dishes to go along with the soup if you plan on eating it as a meal. You can easily double or triple the recipe if you need to feed a crowd.
Any leftover soup will be great for lunch or dinner the next day. Storing the soup in the fridge should make it last for three days. Alternatively, the soup can be frozen and kept for up to three months.
Serving Ideas for Sweet Potato Soup
There are loads of side dishes that will work nicely with the flavors of this soup. Below are just a couple of my favorite choices.
My favorite side dish to have with any type of soup is some fresh bread. I love to dip the bread into the soup and soak up all those delicious flavors. It is also a great way to feed more people without having to make more soup.
Some croutons will work very nicely scattered over the top of the soup. You will need to make these from scratch or buy them from the supermarket. They are a great way of adding a little bit of crunch to the soup.
If you love meat in your soups, then feel free to add some. I love adding some crispy bits of bacon to the soup. However, shredded chicken, pulled pork, or even pulled beef will work very nicely with the soup’s flavors. I recommend adding the meat after you have blended the soup.
Perfecting the Soup
To make your life easy, I recommend using a stick blender to blend the soup. Using a stick blender allows you to blend the soup in the slow cooker without pouring it out. It also means a lot less clean up as you do not need to clean another large kitchen appliance.
I recommend using chicken stock, but other stocks such as vegetable or beef will work fine. Avoid using water as you will miss out on quite a bit of flavor. Powdered stocks are an excellent alternative if you do not have anything fresh around.
The carrot can be replaced with white potatoes if you want to reduce the number of additional flavors in the soup. One large potato should be more than enough.
More spices can be added into the soup, but be careful you do not overpower the sweet potato. Spices like nutmeg, cinnamon, cloves, or even cayenne pepper will work very nicely with the soup’s flavors.
The video below will take you through all the steps to making a sweet potato soup in the slow cooker. If you prefer written recipes, then you can find one below the video.
Slow Cooker Sweet Potato Soup Recipe
Prep time15 Minutes
Cook time6 Hours & 30 Minutes
Total time6 Hours & 45 Minutes
- 1.5 kg (3.3 lb) sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 tsp garlic, crushed
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp cumin ground
- 750 ml (25.4 fl oz) chicken stock
- 250 ml (8.5 fl oz) coconut cream
- Place the sweet potatoes, onion, garlic, carrots, celery, cumin, and chicken stock into the slow cooker.
- Cook on low for 6-8 hours or until the sweet potatoes are tender.
- Using a blender, blend the soup until it is smooth.
- Stir in the coconut cream.
- Season with salt and pepper.
- Cook on high for 30 minutes or until the soup is hot.
- Serve & Enjoy.
- Do not stress about cutting the vegetables accurately as we will be blending the soup.
- Heating the coconut cream before adding it to the slow cooker will reduce the time it takes for the soup to reheat.
- If you are not a fan of coconut cream, then simply swap it for regular cream instead. Either option will work fantastic with the flavors of this soup.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.
Slow Cooker Spicy Sweet Potato Soup Recipe
prep time: 10 MINUTES
cook time: 6 HOURS
total time: 6 HOURS 10 MINUTES
This creamy spicy sweet potato soup recipe has the right amount of kick to keep you warm for fall and winter. Made with adobo chili’s, sweet potatoes, cream and more.
- 3-4 large sweet potatoes, peeled and chopped into 1 inch pieces
- 2-3 chilis in adobo sauce, roughly chopped (I used chipotle peppers in adobe sauce
- 1 onion, diced
- 1 garlic clove, chopped
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tsp cumin
- 6 cups vegetable or chicken broth
- ½ cup milk or cream (I like whole milk or cream)
- ¼ cup sour cream for garnish, optional
- In your large slow cooker, add sweet potatoes, chilis, onion, garlic, pepper, salt, cumin, and broth. Cover and cook on high for 5-6 hours or low for 7-8 hours (potatoes should be tender).
- Using an immersion blender, or transfer contents of slow cooker into a stand blender, blend mixture until smooth. Add milk or cream, and blend a few more seconds to combine.
- Serve in bowls, garnished with a bit of sour cream if desired.
Notes: this soup is amazing with some crusty bread for dipping! Soup also freezes great, transfer to freezer bags and freeze up to 4 months.
The most flavorful soup you’ll ever try, this Sweet Potato and Red Pepper Soup is cozy and comforting. Packed with anti-inflammatory ingredients, it’s an easy recipe that can be meal prepped and frozen for later.
This recipe was one of the first I ever wrote for this website, over 4 years ago. We were under a winter weather advisory, and in the south that’s usually when everyone goes into a panic and clears the grocery shelves. Sure enough the same thing happened last week, which lead me to make this soup. An old favorite it’s my go to for a cozy day at home.
BENEFITS OF SWEET POTATO AND RED PEPPER SOUP
- Simple, pantry-staple ingredients that you probably have on hand.
- Vegan and vegetarian friendly.
- If you want more protein, it’s easy to add chicken.
- This gives you a full serving of vegetables in one soup.
- It’s simple to make in 30 minutes.
- This recipe is awesome for meal prep. It freezes and reheats beautifully
- It is packed with anti-inflammatory ingredients like turmeric and ginger, which is great for pain, headaches, and migraine attacks.
Here are a few of the key ingredients you’ll need for this sweet potato and red pepper soup.
- Sweet potatoes – I recommend using red garnet or jewel for this soup. Japanese and purple don’t have the same texture and taste.
- Leeks – This can be substituted with green onions or whatever you have on hand, but I love the soft flavor the leeks provide.
- Red pepper – A large red bell pepper adds a hint of tanginess to this soup.
- Yellow curry paste – I recommend Mae Ploy for the best flavor, but choose whatever your favorite is! Since so many brands vary in flavor, it’s best to taste test the mixture before adding the full amount and see if you want more or less spice.
- Turmeric and Ginger – These bump up the flavor and also add some anti-inflammatory power to the soup.
- Coconut Milk – Although on the “avoid list” of some migraine diets, I find coconut milk to not be a very common trigger. If it’s a personal one, this can be substituted with whole milk or ½ cup of heavy cream. Native Forest and Trader Joe’s are what I typically use.
- Additional vegetables – Once the soup is blended, feel free to add extra vegetables like broccoli or cauliflower. It’s really versatile!
There are two items that will make your life a lot easier when preparing this soup.
- A heavy bottomed pot, at least 5-7 quarts.
- An immersion blender.
An immersion blender is basically a handheld blender that you can tote around the kitchen with you. At around $40-50 it’s something that’s worth buying to make life a little bit easier. You can, of course, blend this in a traditional blender. It may need to be done in batches to fit it all. Just be very careful with the heavy pot when pouring the hot soup. Immersion blenders are awesome for making homemade mayonnaise.
HOW TO MAKE
Making this sweet potato and red pepper soup with coconut milk is really easy with just a few simple steps.
Step 1: Add the olive oil, leeks, and red pepper to the heavy bottomed pot and stir frequently with a wood spoon over medium heat till just softened, about 2-3 minutes. Add in garlic and ginger, continuing to stir often so it does not burn.
Step 2: Mix in curry paste, turmeric and sugar or honey, stirring often for about 1 minute.
Step 3: Add in sweet potatoes and broth, increasing heat to bring to a boil, then reduce the heat to medium/low to continue a simmer.
Step 4: Simmer for about 30 minutes or until potatoes are very soft. Taste and adjust any seasonings, adding salt, pepper, or honey as needed. Honey will help decrease spiciness if you add too much curry. Stir in the coconut milk after the potatoes have softened.
Step 5: Use an immersion blender (or transfer soup carefully to a blender, which may need to be in batches), to blend the soup till smooth and creamy.
If adding vegetables like cauliflower or broccoli, stir them in at the very end and simmer for another 5-10 minutes. You want them to still have a bit of firmness so they’re cooked but not mushy.
- Adjust the curry seasoning to your personal taste, depending on brand. They vary greatly in spiciness! If you make it too spicy, adding honey or more coconut milk can help.
- Leeks can be substituted with green onions or shallots.
- Make sure the sweet potatoes are soft by poking with a fork and seeing if there is any give. In order to get a smoothy, creamy soup, they need to be very soft.
A lower calorie option with lots of flavor and health benefits, you’ll love this soup for any meal.
Full Serving of Vegetables – This soup is packed with red peppers, sweet potatoes, and leeks, but then you can add as many vegetables as you like. Mushrooms, zucchini, spinach, kale, cauliflower and broccoli would all work well in this recipe.
Anti-Inflammatory Ingredients – Ginger and turmeric are known for their pain-fighting powder, particularly as natural migraine remedies. Turmeric’s main active component is curcumin, which needs to be consumed with black pepper to get the full benefits for inflammation. It can also help with joint pain, IBS, and arthritis.
Good for the Brain – Sweet potatoes support brain health, with high levels of antioxidants that benefits brain and memory.
HOW TO MEAL PREP AND FREEZE
To meal prep this for the week, double the recipe, which will make about 8 servings total (you may also need a bigger pot). Pour into individual containers and store up to 5 days, freezing the rest for the end of the week.
To freeze, allow it to cool fully first, then add to individual storage bags, freezing flat to save space. You can also freeze in individual soup containers, then defrost overnight in the fridge.
WHAT TO SERVE WITH THIS SOUP
This sweet potato and red pepper soup would pair well with any salad, especially my kale and roasted cauliflower salad. You can make this into a full meal by adding raw, bite sized chicken breast and simmering for 10-15 minutes (after the soup has been blended), or cooked rotisserie chicken breast at the very end of cooking.