Curried Sweet Potato Soup
(Slow-Cooker Recipe)

Recipe modified by Strive for Wellness^®

Servings: 6

Ingredients:

2 pounds sweet potatoes, peeled and cubed
1 cup yellow onion, diced
4 cloves garlic, minced
2 cans (13.5oz each) unsweetened light coconut milk
4.25 ounce can diced green chilies
1 tablespoon curry powder
½ teaspoon cumin
½ teaspoon black pepper

Directions:

To cook now:

1. Add all ingredients to slow-cooker and cook on low setting for 6 hours, until sweet potatoes are soft.
2. Using a blender, puree the mixture to desired consistency.
3. Once pureed, the soup is ready to serve.

To freeze and cook later:

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by-date (3 months from the date that the food was prepped).
2. Add all ingredients to the freezer bag. Remove as much air as possible when sealing the bag and freeze for up to 3 months.
3. When ready to eat, allow mixture to thaw slightly in the refrigerator. Add contents to slow-cooker and cook on low setting for 6 hours, until sweet potatoes are soft.
4. Using a blender, puree the mixture to desired consistency.
5. Once pureed, the soup is ready to serve.