Slow Cooker Gingered Carrot–Sweet Potato Soup Recipe
This soup is a beautiful, brilliant orange color, naturally sweet, good hot or cold, and oh so nutritious. The long cooking time ensures that the soup will puree to a velvety smoothness. When it comes time to garnish and serve the soup, you can be as decadent as you dare. A spoonful of plain yogurt in the center of each bowl will add tang and not disturb the soup’s low-fat profile. A touch of crème fraîche or heavy cream—straight from the carton or whipped until softly thickened—will take the soup to a truly elegant level.
Serves 6 to 8
COOKER: Medium round or oval
SETTING AND COOK TIME: LOW for 9 to 11 hours
Gingered Carrot–Sweet Potato Soup Recipe
1 medium-size to large sweet potato
6 medium-size carrots
1 medium-size to large sweet onion, such as Walla-Walla or Maui
One 1-inch-long piece of fresh ginger
4 cups chicken or vegetable broth
Salt and white pepper to taste
Yogurt, crème fraîche or heavy cream for garnish (optional)
1. Peel the sweet potato and chop into pieces no larger than 1 inch on a side. Peel the carrots and chop into pieces no larger than 3⁄4 inch on a side. Peel the onion and chop into 3⁄4-inch pieces. Use a vegetable peeler or a paring knife to peel the ginger. Mince it finely. Place the sweet potato, carrots, onion, and ginger in the slow cooker and stir to combine. Add the broth. If you are using canned broth, do not add salt or pepper at this point. If you are using unseasoned homemade broth, add 1⁄2 teaspoon salt and a dash of white pepper. Cover and cook on LOW until the vegetables are quite tender, 9 to 11 hours.
2. Turn the slow cooker off, uncover, and allow the soup to cool for a few minutes, then puree in a blender or food processor, in batches if necessary, or use an immersion blender right in the crock. You will want to obtain the smoothest puree possible, so let the blender do its work for a few minutes. Check the seasonings and add salt and pepper if necessary. Serve the soup hot or cold, garnished with a spoonful of yogurt, if desired.
Recipe © 2013 by Beth Hensperger and Julie Kaufmann and used by permission of The Harvard Common Press