Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 2 medium carrots, sliced
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 6 cups vegetable broth
  • 1 can (13.5oz) full-fat coconut milk
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Place the diced sweet potatoes, onions, carrots, and garlic into the slow cooker. Add the butter on top to prevent sticking and provide a rich base.
  2. Pour in the vegetable broth and stir in the dried thyme, smoked paprika, salt, and pepper. Secure the lid and cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours) until the sweet potatoes are tender.
  3. Switch the slow cooker to 'Off'. Pour in the coconut milk and stir.
  4. Use an immersion blender directly in the pot, blending until the soup is completely smooth. Stir in the lemon juice to brighten the flavor.