Sweet Potato and Carrot Soup (crockpot recipe)

Sweet Potato and Carrot Soup (crockpot recipe)

Ever since, I first made the butternut squash soup, we have enjoyed many orange soups. This is a new one for us. As we sipped the first spoonful, we both exclaimed, "This is good." We, happily add this soup to our list of "make again."

For a cold winter night, this is just the soup. It is warm and creamy and soothing. It's smoothness creates a feeling of comfort. There is a tinge or sweetness from the sweet potato and carrots that rounds off the flavor beautifully. There is a bit of spice in the taste from the black pepper.

This has been submitted to Souper Sunday and Monthly Mingle, two sites, you should check out. If you are a soup drinker, there is enough soups at Souper Sunday to last a year. I bet some you never thought of. Take a look. If you want to use your crockpot more and need ideas, it is Crockpot Wednesdays where you want to find yourself.

Sweet Potato and Carrot Soup

Ingredients:

Cooking spray

Spray crock-pot with cooking oil.

Add onion and cook for 30 minutes on high.

Add vegetable broth.

Add sweet potato cut into chunks.

Add baby carrots, whole.

Add ginger cube and black pepper.

Leave crock pot on high for another hour.

Change setting to low or medium, depending on your crock pot.

Leave on for another 2 -3 hours. (I was out of the house for three hours and when I returned, it was cooked, just right.

Add the Rice Milk or sour cream.

Cook on low for another 30 minutes

If you want to make it pretty, add a piece of parsely on top of the soup, in bowl

Put spoon to mouth and enjoy.

The vegetables were soft and I let them fall apart. The pieces were delicious in the soup. If you do not like chunky soups, even with soft vegetables, you could put this in a blender or use an immersion blender. You will then have a silky smooth soup that glides right down.