This Smoky Sweet Potato Soup is thick and creamy yet dairy-free, and is flavored with a delicious blend of smoky spices. This healthier soup is made in the slow cooker with easy prep!
Prep Time 20minutes
Cook Time 4hours
Total Time 4hours20minutes
5medium-sized sweet potatoes,peeled and cut into 1 1/2" - 2" chunks
2cupsreduced-sodium chicken broth
1tspancho chile powder
3/4cuplite coconut milkor more to taste
1cupwateror more to taste
Peel and cube sweet potatoes. Place sweet potato chunks and diced onion into a slow cooker (mine has a 4.5 quart capacity). Pour chicken broth over top. Cover and cook on high heat for 4 hours or about 8 hours on low. The sweet potato chunks are done cooking when they're very tender and a utensil will easily slide through without meeting resistance.
Transfer entire contents of the slow cooker into a blender and puree until mostly smooth (it will still be thick). Alternatively, you can use an immersion blender if you have one to make this part easier!
Transfer pureed mixture back into the slow cooker (now using the warm setting) and add coconut milk and water and stir until liquid is fully integrated. Add garlic powder, salt, pepper, smoked paprika, and ancho chile powder and stir.
This soup is fairly thick, so you can add additional coconut milk/water to thin it to your preferences.