Carrot Sweet Potato Soup

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  • 1 lb carrots, peeled and chopped to 1″ pieces
  • 2 large granny smith apples, peeled, cored and quartered
  • 2 medium sweet potatoes, peeled and cut to 1″ pieces
  • 3 stalks celery, chopped
  • 1 small sweet onion, chopped
  • 5 cloves garlic, chopped
  • 1 bay leaf
  • 1/2 teaspoon red crushed pepper flakes
  • 32 oz vegetable broth plus water to cover all ingredients
  • 1 stick room temp butter (optional)
  • Salt and fresh ground pepper to taste.


  1. Place all veggies, spices and broth/water (just to cover ingredients) in slow cooker or large pot.
  2. For slow cooker, heat on LOW for 8 hours.
  3. For stove top, bring to boil then simmer for 45 minutes to an hour.
  4. Remove bay leaf. Add butter. Puree and serve with a sprinkle of salt and fresh ground pepper.

Carrot and Sweet Potato_Ingredients

Carrot and Sweet Potato_Cooking

Leah Beckett