It’s not often that you can throw a few ingredients into a crockpot or slow-cooker and somehow end up with an amazing recipe. However, with this sweet potato soup recipe, made with sweet curry powder, that definitely happens. The secret to this amazing crockpot soup is blending it with creamy peanut butter after it has been cooked on low heat for several hours. The peanut butter adds richness, creaminess, and just the right amount of nutty flavor.

In the past, I’ve often spoken about my hatred for certain appliances of convenience. The one I probably loathe the most is the instant pot. Y’all, nothing about cooking is instant. And you know what? It shouldn’t be. Cooking takes time and often requires multiple steps. I, for one, simply refuse to rush the cooking process if it means losing flavor. You can agree or disagree. I’m just saying that I don’t think this will ever be an appliance I can fully get behind.

Now, let’s talk about the one appliance of convenience I probably hate the least, which is a crockpot or slow cooker. Yes, I admit that it is similar to an instant pot, however, unlike an instant pot, a crockpot or slow cooker doesn’t feel the need to rush to get the job done. A crockpot or slow cooker has no problem taking its sweet ol’ time to ensure that whatever comes out of it actually tastes like something you would want to eat.

That being said, most of the crockpot or slow cooker recipes I share require a little bit of prep work like softening the onions or browning the meat first. However, with this recipe, you can just throw everything into the crockpot. And you may wonder if a recipe, cooked in a crockpot, with so few ingredients, could possibly taste good. Well, truthfully, even I was shocked at how amazing this sweet potato soup turned out.

So, long story short. In my opinion, instant pots are evil and are not welcome in my kitchen. However, crockpots and slow cookers can be quite useful, as long as you realize that they are not an appliance you can always just toss ingredients into without a bit of prep work first. And lastly, and probably most importantly, this recipe kicks ass and you can bet your sweet tushie that I will be making it over and over again.

Ingredients:

• 2 Large Sweet Potatoes, Peeled & Diced
• 1 Medium Sweet Yellow Onion, Peeled & Finely Diced
• 8 Cups Low-Sodium Chicken Broth or Stock
• 1 Tablespoon Dried Parsley
• 3 Teaspoons Sweet Curry Powder
• 1 1/2 Teaspoons Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 2 Bay Leaves
• 1/2 Cup Creamy Peanut Butter

Directions:

1. Place all of the ingredients, except for the peanut butter, into a crockpot. Stir to combine and cook on low for 8 hours.
2. Remove and discard the bay leaves.
3. Use an immersion blender or traditional blender to blend the soup and peanut butter together until smooth. If you are using a traditional blender, you will want to blend the soup and peanut butter together in small batches to prevent an explosion.

Suggestions:

• I used Penzeys Sweet Curry Powder for this recipe. It is mild, has very little heat, and just has a lovely not too spicy flavor.
• A 1/2-cup of creamy peanut butter gives this sweet potato soup a slight peanut butter flavor. If you prefer a greater peanut butter punch, add a 1/4-cup more.
• If using a traditional blender, I suggest blending this soup in at least 3 small batches. If you try to blend too much soup at one time, the steam will cause your blender lid to blow off and create a huge mess.
• This recipe should yield at least 6 bowls of soup.
• Serve this soup garnished with freshly ground black pepper or finely chopped parsley.

Improvements:

• Serve this soup with Wheat Thins. It’s a great combination. The nutty wheat flavor of the crackers pairs perfectly with this soup.
• For a Meatless Monday version of this recipe, use low-sodium vegetable broth or stock in lieu of low-sodium chicken broth or stock.
• Add a can of light coconut milk to this soup for extra richness. I suggest adding it to the soup when you blend it. Then, pour the soup back into the crockpot for 15 minutes on low heat to allow it to slowly heat up again.
• CLICK HERE to check out our other great soup recipes.

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Yum

Crockpot Sweet Potato Peanut Butter Curry Soup

Ingredients:

• 2 Large Sweet Potatoes, Peeled & Diced
• 1 Medium Sweet Yellow Onion, Peeled & Finely Diced
• 8 Cups Low-Sodium Chicken Broth or Stock
• 1 Tablespoon Dried Parsley
• 3 Teaspoons Sweet Curry Powder
• 1 1/2 Teaspoons Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 2 Bay Leaves
• 1/2 Cup Creamy Peanut Butter

Directions:

1. Place all of the ingredients, except for the peanut butter, into a crockpot. Stir to combine and cook on low for 8 hours.
2. Remove and discard the bay leaves.
3. Use an immersion blender or traditional blender to blend the soup and peanut butter together until smooth. If you are using a traditional blender, you will want to blend the soup and peanut butter together in small batches to prevent an explosion.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Let’s Celebrate National Potato Month” themed Soup Saturday Swappers is being hosted by A Day in the Life on the Farm.

• Chicken Chili with Sweet Potatoes by A Day in the Life on the Farm
• Chunky Sweet Potato and Ham Soup by Sid’s Sea Palm Cooking
• Crockpot Sweet Potato Peanut Butter Curry Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• German Potato Soup by Making Miracles
• Peas & Potatoes Stew by Sneha’s Recipe
• Peruvian Potato Soup (Locro de Papas) by Karen’s Kitchen Stories
• Potato Cauliflower and Peas Soup by Magical Ingredients
• Spiced Sweet Potato-Red Lentil Stew by Culinary Adventures with Camilla
• Spicy Chorizo Vegetable Soup by Palatable Pastime