This slow cooker recipe from Paleo Restart is a creamy, savory soup full of sweet potatoes, velvety chicken stock, and plenty of aromatics. If you want it for dinner, put it in while you’re making lunch and cook on low; if you want it for lunch, put it in at breakfast time and cook on high. Of course, you could also make it on the stovetop: just bring to a boil, reduce to a simmer, and cook until the sweet potatoes are soft.
This soup is another one that plays very nicely with restricted diets. It’s autoimmune-friendly exactly as written, and if you make it with vegetable stock, it’s vegan as well.
To make this into a light lunch, all you really need is some protein and a little extra fat (and maybe some more vegetables). Serve a bowl of soup with a big leafy salad, or maybe just some quick grilled chicken or a pork chop, and a drizzle of coconut milk on top just to make it pretty.
Slow Cooker Sweet Potato Soup
- 3 lbs sweet potatoes roughly chopped
- 1 onion chopped
- 2 stalks celery sliced
- 2 medium carrots chopped
- 1 tbsp garlic minced
- 5 cups chicken or vegetable stock
- 1 cup coconut milk
- sea salt and black pepper
- Place all the ingredients except for the coconut milk in a slow cooker.
- Season everything to taste with sea salt and freshly ground black pepper.
- Cover and cook on low for 6h or on high for 4 h.
- Puree everything until smooth using a blender or an immersion blender.
- Add the coconut milk, give everything a good stir, and cook for another 30 minutes.
- Adjust the seasoning and serve warm.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.