We had one of the coldest winters we’ve had in several years here. Are you battling cold and snow? Fighting off colds and ‘flu can be challenging at this time of year, but the foods we eat can certainly help. While comforting meals like mac ‘n cheese might sound appealing on chilly days, choosing healthier options, like this sweet potato turmeric soup can go a long way towards building our immune systems and keeping us healthy.
Adding hot and spicy comfort foods to my diet is one way I’ve found to beat the cold. This slow cooker soup is sweet and spicy, it’s rich and creamy, and it rates right up high on the comfort level with this Roasted Cauliflower Soup and this Smoky Chipotle Sweet Potato Soup. Nutritionists tell us to eat other warming food in the winter like ginger, and chili,
Do you have an Instant Pot? Are you a convert? Like thousands of others, I received an Instant Pot for Christmas. My daughter has been singing its virtues for the past year, so she tucked one under the tree for me. I’ve apparently also been added to the Instant Pot Facebook Group as well! Scanning the frequent posts made me realize just how popular this simple kitchen appliance has become.
And for good reason! The Instant Pot cooks food in record time, preserves nutrients, is programmable and easy to use. I suppose you could call it a fancy electric pressure cooker, but it’s so much more than that scary thing my mother used to use to make a stew.
I’m always seeking new ways to add turmeric into my diet, even if in small amounts. I know it’s a powerful anti-inflammatory and has a host of other nutritional benefits, so stirring even a little to this sweet potato soup seemed like a good idea. It added just enough of a kick to keep this soup interesting.
You don’t need an Instant Pot to make this sweet potato turmeric soup. Use your slow cooker, or just simmer in a large pot on your stove top. Any method you use to make it will still produce a warm, comforting bowl of deliciousness! I topped it with a few crispy fried shallots and served it with homemade seedy crackers.
This vegetarian Slow Cooker Sweet Potato Turmeric Soup is a little sweet with a bit of a kick! It can be made on the stove top, in a slow cooker or in an Instant Pot.
- 2 tbsp coconut or vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, coarsely chopped
- 6 carrots, peeled and sliced
- 3 - 4 large sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 2 tsp ground turmeric
- 1 tsp paprika
- sea salt and pepper
Saute onion, garlic and carrots in oil until onions are translucent.
Add sweet potatoes, broth, turmeric, paprika and salt and pepper.
Secure lid, set to Manual for 20 minutes. Use the quick release function.
Put lid on, cook on high for 5-6 hours or on low for 7-8 hours.
Once fully cooked and vegetables are tender, purée soup with an immersion blender or transfer in batches to a high speed blender.
To serve, garnish with crispy fried shallots or spiced pumpkin seeds. Freeze in airtight containers.
Looking for more ways to add turmeric to your diet? Check the delicious options in this post.
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