Ingredients6 h 15 m servings 467 cals
- Stir sweet potatoes, coconut milk, onion, basil, chili powder, and cumin together in a slow cooker.
- Cook on High for 6 hours (or on Low for 8 hours).
- Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 467 calories; 30.8 g fat; 47 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 139 mg sodium. Full nutrition
ReviewsRead all reviews 6
I love this recipe and it is so simple. If you love sweet potatoes, this is the soup for you! (I omitted the onion.)
Made exactly to recipe. Great flavor! I served it with gluten-free stuffing. Will make again.
This soup was very easy but just not a taste I cared for. I followed the recipe closely. I did add Cajun seasoning to my bowl and that helped the flavor in my opinion. My husband doesn’t like ...
So very easy and good. I added a bit of cream to bring out some of the sweetness of the potatoes.
Really easy and really good! I followed the recipe to the letter ingredient-wise, including the onions, but used my immersion blender instead of the regular blender. I loved not having to think ...