As the weather gets cooler, we're craving hearty fall flavors, like sweet potatoes and fresh-picked apples. These ingredients are synonymous with fall and make an amazing, warming soup.
Makes 10 servings.
1 tablespoon ghee
1 large onion, chopped
2 lbs sweet potatoes, peeled and cubed
½ lb carrots, peeled and cubed
2 apples, peeled, cored, and cubed
3 cups chicken broth
1 cup water
Fresh thyme for garnish
1. Heat the ghee in a skillet and add the onion, cooking over medium-high heat until translucent, about 3 to 5 minutes.
2. Into the slow cooker, put the sweet potatoes, carrots, and apples, then stir in the cooked onions. Add the chicken broth and water, stir again, cover and cook on Low for 4 to 5 hours or on High for 2 to 2½ hours until veggies are soft and cooked through.
3. Puree with an immersion blender or in batches in a food processor or blender. Serve hot and garnish with a sprig of thyme if desired.
From Paleo Slow Cooking
Variations: While this combination of ingredients is always a home run, you can play around with the flavors and textures in this soup by varying the ingredients somewhat. Consider substituting parsnips for the sweet potatoes, and pears for the apples. This will give you creamy palecolored soup, too, which is beautiful garnished with fresh chives.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.