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Cook time
6 hours
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Serves
8
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Ingredients
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1 1/2 pounds
orange-flesh sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
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4 cups
cauliflower florets
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1 cup
chopped onion
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1/2 cup
chopped carrot
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2
cloves garlic, minced
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6 cups
vegetable broth
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2 teaspoons
ground coriander
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1 teaspoon
ground cumin
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1/2 teaspoon
salt
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1/2 teaspoon
ground ginger
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1/8 teaspoon
cayenne pepper
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1 cup
canned unsweetened full-fat coconut milk
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Chopped fresh cilantro (optional)
Directions
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In a 5- to 6-qt. slow cooker combine the first 11 ingredients (through cayenne pepper). Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Using a handheld immersion blender, blend soup until smooth. (Or let soup cool slightly. Transfer soup in batches to a food processor or blender. Cover and process or blend until smooth.) Stir in coconut milk. If desired, top servings with cilantro.
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