Slow-Cooker Creamy Sweet Potato Soup

This is the creamiest fall soup, vegan, gluten free and naturally sweetened. The almond butter and coconut milk combo is everything!

Full recipe with step by step pics here: Slow-Cooker Creamy Sweet Potato Soup – Food Faith Fitness

Ingredients

• 2 medium sweet potatoes, peeled and roughly chopped
• 2 large fuji apples, seeded and roughly chopped
• 1 1/2 cups reduced-sodium vegetable broth
• 3 tbsp natural creamy almond butter
• 1 tsp ground cinnamon
• 1 tsp fresh ginger, minced
• 1 tsp ground cumin
• 1 tsp sea salt
• 1 cup light coconut milk
• 2 tbsp maple syrup

Garnish

• 1/2 cup almonds
• 1/2 tsp olive oil
• 1/2 tsp ground cumin
• 3 large fuji apples, spiralized
• Fresh cilantro

Directions

1. Add sweet potatoes, apples, broth, almond butter, cinnamon, ginger, cumin and salt to slow cooker, mix and cook 3 hours on high or 5-6 hours on low
2. While soup cooks toss almonds with olive oil and cumin, bake at 375°F for 10-11 min until golden, roughly chop and set aside
3. Transfer cooked soup to blender with coconut milk and maple syrup, blend until smooth
4. Serve topped with apple spirals, toasted almonds and fresh cilantro

278 cal | 4.4g protein | 49g carbs per serving