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.
Sweet Potato And Red Pepper Soup Slow Cooker
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
- Add diced carrot, ginger, onion, and sweet potatoes to a slow-cooked dish.
- Add a pinch of turmeric as well as salt, pepper, cumin, cayenne, and nutmeg.
- Stir with 1.5 cups of water or veggie broth.
- 8 hours on low for slow cooking.
- Use your immersion blender in the morning to combine everything into a paste. Alternately, use a standard 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
The flavors of this soup pair well with a wide variety of side dishes. Here are just a few of my personal favorites.
Fresh bread is my preferred side dish to serve with any kind of soup. I adore dipping my bread into the soup and savoring all the flavorful ingredients. Additionally, it is a fantastic way to feed more people without having to prepare additional soup.
You can top the soup with some croutons, which would look lovely. These must be either homemade from scratch or purchased from a store. They are a fantastic technique to give the soup a little crunch.
Feel free to add some meat to your soups if you enjoy it. I adore adding some bacon chunks that are crunchy to the soup. However, the tastes of the soup go very well with pulled pork, pulled chicken, or even pulled beef. After blending the soup, I advise adding the meat.
Perfecting the Soup
I suggest blending the soup with a stick blender to make your life simpler. You can puree the soup in the slow cooker without draining it out by using a stick blender. Additionally, since you won’t need to clean another substantial kitchen item, cleaning will be greatly reduced.
I advise using chicken stock, although vegetable or meat stocks will also be acceptable. You will lose out on a lot of flavor if you use water. If there is nothing fresh around, powdered stocks are a great backup.
If you wish to make the soup taste less flavorful, white potatoes can be used in place of the carrot. There should be more than enough for one giant potato.
The soup can be spiced even further, but watch out not to overpower the sweet potato. The flavors of the soup will complement spices like nutmeg, cinnamon, cloves, or even cayenne pepper very well.
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 worry about precisely chopping the vegetables because we will blend the soup.
- The soup will heat up faster if the coconut cream is heated before being added to the slow cooker.
- Simply replace the coconut cream with ordinary cream if you don’t like it. Both choices complement the flavors of this soup very well.
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
- Add sweet potatoes, chilies, onions, garlic, pepper, salt, cumin, and stock to a big slow cooker. Potatoes should be soft after cooking on high for 5 to 6 hours or on low for 7 to 8 hours.
- Blend the mixture until it’s smooth using an immersion blender or by transferring the contents of the slow cooker to a stand blender. For a few more seconds, add milk or cream and blend to incorporate.
- Serve in bowls and, if preferred, top with a little sour cream.
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.
Over 4 years ago, I authored one of my very first recipes on this website. In the south, when there is a winter weather advisory, everyone typically panics and clears the supermarket shelves. Yes, the same thing occurred last week, which is what prompted me to cook this soup. My go-to recipe for a relaxing day at home is an old favorite.
BENEFITS OF SWEET POTATO AND RED PEPPER SOUP
- You probably already have a few basic pantry staples on hand.
- suitable to vegetarians and vegans.
- It’s simple to add chicken if you want to increase the protein.
- You receive a complete serving of vegetables from this soup.
- It takes 30 minutes to make it easily.
- For meal preparation, this recipe works great. It reheats and freezes admirably.
- Turmeric and ginger are two powerful anti-inflammatory substances that are beneficial for pain, headaches, and migraine episodes.
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
With just a few easy steps, you can easily make this coconut milk-based sweet potato and red pepper soup.
Step 1: Add the leeks, red pepper, and olive oil to the heavy bottomed pot. Stir constantly with a wooden spoon over medium heat for about 2-3 minutes, or until the leeks are just starting to soften. Add the ginger and garlic, stirring often to prevent burning.
Step 2: Stir often for about a minute after adding the curry paste, the turmeric, and the sugar or honey.
Step 3: Add the broth and sweet potatoes. Raise the heat to a boil, then lower it to a medium or low setting to continue simmering.
Step 4: Simmer the potatoes for about 30 minutes, or until very soft. When necessary, add salt, pepper, or honey to taste and correct any seasonings. If you add too much curry, honey will help cut down on the heat. When the potatoes are tender, stir in the coconut milk.
Step 5: Blend the soup until it is smooth and creamy using an immersion blender (or gently transfer the soup to a blender, which may need working in batches).
When adding veggies, such as broccoli or cauliflower, toss them in just before serving and let them boil for a further 5 to 10 minutes. To ensure that they are cooked but not mushy, you want them to still be somewhat firm.
- Depending on the brand, adjust the curry seasoning to your preferred taste. Their levels of heat range widely! Adding honey or additional coconut milk can help if you make it too hot.
- Green onions or shallots are suitable alternatives to leeks.
- By probing the sweet potatoes with a fork to check for give, make sure they are tender. They must be extremely soft in order to produce a smooth, creamy soup.
You’ll enjoy this soup for any meal because it has fewer calories, lots of flavor, and is healthy.
A full serving of veggies can be added to the soup, which already has leeks, red peppers, and sweet potatoes. This recipe would be good with mushrooms, zucchini, spinach, kale, cauliflower, and broccoli.
Ingredients that Reduce Inflammation – Ginger and turmeric are well-known for their powdered painkillers, especially as natural migraine treatments. Curcumin, the primary active ingredient in turmeric, must be eaten with black pepper in order to have the most anti-inflammatory effects. Additionally, it can alleviate arthritis, IBS, and joint pain.
Good for the Brain – Sweet potatoes have high antioxidant levels that are good for the brain and memory. They also enhance brain health.
HOW TO MEAL PREP AND FREEZE
You can prepare this dish for the week’s meals by doubling the recipe, which will provide roughly 8 servings overall (a larger pot could also be necessary). Pour into small containers, keep in the refrigerator for up to 5 days, and freeze the remainder for the weekend.
Allow it to completely cool before adding to individual storage bags, then freeze flat to conserve space. In addition, you can freeze the soup in individual containers, thaw them overnight in the refrigerator.
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.