The Pioneer Woman Tasty Kitchen
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Slow Cooker Apple Sweet Potato Soup

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Level: Easy

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Description

The slow cooker does the work for you! Creamy, cozy, paleo and vegan-friendly.

Ingredients

  • FOR THE SOUP:
  • 2  Medium Sweet Potatoes, Peeled And Roughly Chopped (700g)
  • 2  Large Fuji Apples, Seeded And Roughly Chopped (300g)
  • 1-½ cup Reduced Sodium Vegetable Broth
  • 3 Tablespoons Natural Creamy Almond Butter
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Fresh Ginger, Minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Sea Salt
  • 1 cup Light Coconut Milk
  • 2 Tablespoons Maple Syrup
  • FOR THE ALMONDS:
  • ½ cups Almonds
  • ½ teaspoons Olive Oil
  • ½ teaspoons Ground Cumin
  • FOR THE APPLE NOODLES:
  • 3  Large Fuji Apples, Spiralized With Blade D
  • Minced Fresh Cilantro, For Garnish

Preparation

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!

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