Slow Cooker Autumn Vegetable Soup
This soup employs a slow cooker to transform hearty sweet potatoes and carrots into a smooth, velvety broth rich in earthy sweetness. The vegetables are cooked until tender and blended into a homogenous, vibrant orange soup with a warm, inviting texture. It showcases simple ingredients cooked with minimal effort, resulting in a comforting and visually appealing dish.
Equipment
- Slow cooker
- Immersion blender
Ingredients
- 2 large sweet potatoes peeled and chopped
- 3 large carrots peeled and chopped
- 1 medium onion diced
- 3 cups vegetable broth
- 1 tablespoon olive oil for sautéing
- to taste salt and pepper
Instructions
- Set your slow cooker to low. In a skillet, heat olive oil over medium heat and sauté the diced onion until it turns translucent and fragrant, about 5 minutes.2 large sweet potatoes
- Add the sautéed onion, peeled and chopped sweet potatoes, and carrots into the slow cooker. Pour in the vegetable broth, ensuring that the vegetables are mostly covered.2 large sweet potatoes
- Cover the slow cooker and let the vegetables cook slowly for 6 to 8 hours until they are tender and easily pierced with a fork, filling your kitchen with warm, earthy aromas.
- Once cooked, carefully transfer the hot vegetable mixture to a heatproof container and blend it smooth using an immersion blender, or transfer to a standard blender in batches. Blend until the soup has a velvety, consistent texture.
- Return the soup to the slow cooker or a pot, season with salt and pepper to taste, and give it a gentle stir. Warm the soup for a few minutes if needed, to ensure it's hot and ready to serve.2 large sweet potatoes
- Serve the soup hot in bowls, garnished if desired with a drizzle of olive oil or fresh herbs, and enjoy the comforting, smooth texture and rich seasonal flavor.
