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Slow Cooker Roasted Sweet Potato and Carrot Soup

This soup combines sweet potatoes and carrots roasted in the slow cooker to develop deep, caramelized flavors. The vegetables are cooked until tender and then blended into a smooth, velvety puree with an earthy, comforting aroma and a rich, thick texture.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 large sweet potatoes
  • 3 large carrots
  • 2 tablespoons olive oil for roasting
  • 1 cup vegetable broth
  • to taste salt and pepper adjust seasoning after blending
  • 1 teaspoon ground cinnamon optional for extra warmth

Equipment

  • Slow cooker
  • Blender or Immersion Mixer
  • Peeler
  • Cutting board
  • Chef's knife

Method
 

  1. Peel the sweet potatoes and carrots thoroughly, then chop them into uniform chunks for even roasting and cooking.
  2. Toss the chopped vegetables with olive oil, ensuring they are coated evenly, then spread them out in the slow cooker or a roasting tray if you prefer oven roasting.
  3. If using a slow cooker, set it to low and cook for about 6–8 hours until the vegetables are soft and caramelized around the edges, filling your home with a warm, earthy aroma.
  4. Once the vegetables are tender and fragrant, transfer them to a blender or use an immersion mixer directly in the slow cooker to blend until smooth and creamy. Be careful of hot splashes.
  5. Add vegetable broth and a pinch of salt and pepper, then blend again until combined and silky smooth, adjusting seasoning to taste.
  6. If the soup is too thick, stir in a little more broth or hot water, blending to desired consistency for a velvety feel.
  7. Warm the soup gently if needed, then serve in bowls, garnished with a sprinkle of cinnamon or fresh herbs if desired, for a comforting, fall-flavored meal.