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

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Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course Soups

Servings 4 people

Ingredients

  

• 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

Instructions

 

• 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.