Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 2 medium carrots, sliced into rounds
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth, low sodium
  • 2 tbsp maple syrup
  • 1 tsp ground ginger
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (13.5oz) full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the cubed sweet potatoes, carrots, diced onion, and minced garlic into the slow cooker pot.
  2. Pour in the vegetable broth and stir in the maple syrup, ginger, smoked paprika, salt, and pepper, ensuring vegetables are mostly submerged.
  3. Secure the lid and cook on Low for 6 hours or High for 3 hours until the sweet potatoes are tender.
  4. Switch the slow cooker to off and stir in the coconut milk and lemon juice.
  5. Use an immersion blender to blend the soup directly in the pot until completely smooth.