This sweet potato soup was a huge hit in our house! Even my 16 month old twins could not eat it fast enough! I made it in the slow cooker, so our house was filled all day with a mild, comforting ginger and curry smell. Perfect for a crisp fall day!
3 medium sized sweet potatoes (peeled and cubed)
3 medium sized white potatoes (peeled and cubed)
1 small onion (sliced)
4-6 cups vegetable broth (err on the lower side, since you can always add more to make it thinner later. You can also use chicken broth if not making it vegetarian)
2 Tbsp freshly grated ginger
1 Tbsp of your favorite curry powder
1 can coconut milk (I used Trader Joe’s light coconut milk)
Dump all the potatoes, onion, enough broth to cover the vegetables, ginger and curry into slow cooker. Set on low, cover and cook for 5-6 hours or the potatoes are easily crushed with a fork. Then use an immersion blender or let cool and transfer to your soup blending gadget of choice and return to slow cooker. Once blended add can of coconut milk, stir and taste for spices. Add more ginger, curry, salt or pepper as you like. If soup is too thick, add more veggie broth. Let cook for another 30 minutes, at least and then serve!