Slow Cooker Curried Sweet Potato & Carrot Soup
This comforting slow-cooker soup blends sweet potatoes and carrots with warm curry spices, finished with a touch of maple syrup and cream for a velvety, subtly sweet bowl.
- Prep15 min
- Cook8h
- Total8h 15m
- DifficultyEasy
- Servings6
This is the kind of soup that fills the house with a warm, spiced aroma and delivers a bowl of pure comfort. The sweet potatoes and carrots break down during the long, slow cooking, creating a naturally creamy base that needs just a little help from a blender and a swirl of cream.
The curry powder, cinnamon, and ginger add a gentle warmth without being overpowering, while the maple syrup rounds out the flavors and balances the earthiness of the vegetables. It's a simple, hands-off recipe that's perfect for busy days when you want a nourishing meal waiting for you.
Ingredients
Converted amounts are rounded.
Method
- Lightly grease the slow cooker insert with a little oil or butter.
- Add the sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon, and ginger to the slow cooker.
- Pour in the chicken broth and stir everything together until well combined.
- Cover and cook on low for 7-8 hours, until the vegetables are very tender.
- Using an immersion blender, puree the soup directly in the slow cooker until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the slow cooker.
- Stir in the maple syrup and cream. Taste and adjust seasoning if needed.
- Serve hot, garnished with a swirl of cream or a sprinkle of cinnamon if desired.
💡 Tips
- For a dairy-free version, replace the cream with coconut milk or a plant-based cream.
- If you don't have baby carrots, use 3-4 regular carrots, peeled and chopped.
- The soup thickens as it cools; add a splash of broth when reheating if needed.
Inspired by a recipe from Kitchen Stewardship