Slow Cooker Sweet Potato, Apple & Turmeric Soup is a simple chop and drop recipe that yields creamy, nourishing results. It's a hit with the entire family, plus is gluten-free, dairy-free, vegan, paleo and Whole30 friendly!
This is soup to get excited about, you guys.
It only requires a super simple chop-and-drop prep situation and results in an ultra-satisfying, creamy (without the cream), nourishing, crazy-delicious soup.
Plus it's packed turmeric, providing an easy way to share the benefits of this powerhouse spice.
And, it's gluten-free, dairy-free, vegetarian, vegan, nut-free, paleo and Whole30 friendly, a fairly rare and magical combination making it work for just about anyone.
And like I said. Crazy-delicious.
But before I go any more into the wonderfulness that is this soup, I have to first share a funny story with you. Or at least it's funny in retrospect.
So here's what happened.
Whenever I post a new slow cooker recipe I try to get a shot of the raw ingredients prior to cooking (like the one above). I'm hoping these shots give you a sense of what you're going for in the prep stage and to highlight the simplicity of the recipe.
One thing you may not know is that my kitchen is rather dark, with brown cabinets and a beige tile countertop. Not particularly photo-friendly.
So every time I take a photo for the blog I carry the food into my office--the front room of our house--to access the best light.
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Once in the office, I place the food on a photography background on a folding card table, drag it to the window, and take a photo. It's a bit cumbersome, but it's what I have to work with at the moment.
The day I was photographing this particular recipe I put the slow cooker base, filled with all the raw ingredients, on the card table and then tried to pull it toward the window.
As you may have predicted, the table tipped, dumping the contents of the slow cooker all over my office carpet, and breaking the ceramic base in the process.
The mess was epic. Here's what it looked like.
And, if you didn't know, turmeric stains. A lot.
After cleaning up the best I could I made a quick run to Target to replace my beloved slow cooker. Because this girl just can't be without her slow cooker.
The photo you see above is my second attempt with my brand new slow cooker base! Isn't it lovely?
So, the moral of the story is don't try to move a table with a slow cooker full of turmeric in it. Not that you ever would. But just in case. Now you've been warned.
Despite the small mishap, this soup is still totally worth it, and will be on our table weekly in the coming fall and winter months. It was a hit with the entire family, and freezes beautifully, too.
I hope you'll make this one soon. Now, let's make some Slow Cooker Sweet Potato, Apple & Turmeric Soup!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Turmeric can have a strong flavor. If it's new to you and your family, start with 1 teaspoon. If you love it, add more the next time.
2 | Toppings really send this soup over the top, and turn it into a full meal. Top with Smokey Maple Roasted Chickpeas for a plant-based option, cooked chicken sausage for the meat-eaters, freshly ground pepper, fresh sage, and/or a drizzle of extra virgin olive oil.
3 | Freshly ground pepper brings out the nourishing benefits of turmeric, so feel free to add as much as you like when serving.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Vegan, Vegetarian, Paleo and Whole30 Friendly
Slow Cooker Sweet Potato, Apple, and Turmeric Soup
1 medium yellow onion, cut into 2-inch pieces
3 garlic cloves, peeled and smashed
2 pounds sweet potatoes, scrubbed and cut into 2-inch pieces
½ pound russet potatoes, scrubbed and cut into 2-inch pieces
1 pound apples*, cored and cut into 2-inch pieces
1-3 teaspoons kosher salt (to taste)
1 teaspoon turmeric
32-oz vegetable stock (can substitute chicken stock)
1 tablespoon apple cider vinegar
1 cup coconut milk (from a can)
Freshly ground black pepper for serving
1. Place the onion, garlic, sweet potatoes, russet potatoes, apples, salt, turmeric and stock in the base of a 6-quart slow cooker., stirring to combine. Cover and cook on high for 3-4 hours or low for 5-6, or until the vegetables are very tender.
2. Uncover and add the apple cider vinegar and coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth. Taste and add additional salt or vinegar if you like.
Makes 6-8 servings.
Serving Suggestions: Top with Smokey Maple Roasted Chickpeas and/or cooked chicken sausage, freshly ground pepper, fresh sage, and/or a drizzle of extra virgin olive oil.
Notes: I left the skins on the apple and potatoes because it makes prep easier, and keeps all the good stuff found in the skins in the soup.
*Sweet, crisp apples, such as Fuji or Honey Crisp work particularly well in this recipe.
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