Slow Cooker Apple Sweet Potato Soup

In the crock of your slow cooker (mine is 7 quarts), stir soup ingredients, except coconut milk and maple syrup. Cover and cook until potatoes and apples are soft and tender, about 3 hours on high or 5–6 hours on low.

While soup cooks, heat oven to 375ºF. In a small bowl, toss almonds with oil and ground cumin, sprinkling with salt. Spread onto a small pan and bake until golden brown and toasted, about 10–11 minutes. Roughly chop and set aside.

Once soup is cooked, transfer to a large blender. Add coconut milk and maple syrup. Blend until smooth and creamy, adjusting salt if necessary.

Transfer into bowls and divide the apple noodles, almonds and some fresh cilantro on top of each bowl. Devour!