Slow Cooker
by: Food52
November6,2018
4
17 Ratings
- Cook time 6 hours
- Serves 8
Jump to Recipe
Author Notes
Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52
Test Kitchen Notes
Featured in: . —The Editors
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 1/2 poundsorange-flesh sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
- 4 cupscauliflower florets
- 1 cupchopped onion
- 1/2 cupchopped carrot
- 2 cloves garlic, minced
- 6 cupsvegetable broth
- 2 teaspoonsground coriander
- 1 teaspoonground cumin
- 1/2 teaspoonsalt
- 1/2 teaspoonground ginger
- 1/8 teaspooncayenne pepper
- 1 cupcanned unsweetened full-fat coconut milk
- Chopped fresh cilantro (optional)
Directions
- In a 5- to 6-qt. slow cooker combine the first 11 ingredients (through cayenne pepper). Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Using a handheld immersion blender, blend soup until smooth. (Or let soup cool slightly. Transfer soup in batches to a food processor or blender. Cover and process or blend until smooth.) Stir in coconut milk. If desired, top servings with cilantro.
Tags:
- Soup
- American
- Cauliflower
- Sweet Potato/Yam
- Slow Cooker
- Vegetarian
- Appetizer
- Dinner
- Lunch
See what other Food52ers are saying.
-
seebeth
-
Roger Koch
-
Ellen
-
-
paula rothermel
Popular on Food52
8 Reviews
paula R. December 1, 2021
I love the soup. I did not make it in a slow cooker. I sautéed all of the ingredients in olive oil first. I added extra quantity of spices and I used better than bouillon for the vegetable stock
my husband and I loved it. It cooked pretty rapidly in a pan on the range
I left out cayenne pepper
seebeth October 26, 2021
Not exceptional. I followed this as written with the exception of using chicken broth instead of vegetable broth. The soup’s texture was great but the body was lacking. Very metallic tasting. I make soups frequently and no one in my family was a fan of this one.
Amy B. March 1, 2021
I loved this with a few tweaks! I omitted the cayenne because I don't like spicy. And I used frozen florets. After adding the coconut milk I didn't think it was spiced enough--it seemed a little bland. So I just added a little bit more of everything plus some bacon smoked salt and it was a hit! Topped it with pumpkin seeds. Yum.
Burton November 1, 2019
I don't know what went wrong with this soup, but it has a very off flavor to it, and I can't really taste the spice at all. I cooked it on low for the longer time, and I think that might have something to do with it – it tastes more like an underdone stew than like a vegetable soup.
Cindy October 8, 2019
Loved this soup! Didn't add the coconut milk, since my fiance isn't a fan. It still came out absolutely delicious and was super easy to make. The perfect creamy (and healthy) soup to warm you up on a chilly day.
Roger K. September 10, 2019
I liked it. Next time I won't add the coconut milk. I just like a more savory flavor. Others in my family disagree.
Ellen January 19, 2019
I made some tweaks (mostly on accident...), but the final product was a delicious soup! 8 servings is definitely too many for me even with a few days of leftovers, so I decided to half the recipe. Given the other commenter's remark that the soup came out bitter, I figured I'd keep the 1/2 cup of carrots, to try and add sweetness. I had some leftover chicken stock I wanted to finish up, so I used that in place of veggie broth. Probably the biggest change was the spices...I kinda accidentally forgot to cut the spice measurements by half until after I'd already added the cumin and cayenne. Woops. I *also* hadn't properly checked my spices before making this recipe, and didn't realize I was out of coriander. I used tarragon to substitute and liked the flavor. Overall, I really, really have been enjoying the soup this past week. It definitely has a kick of heat at the end because I didn't half the spices, but I like it! I've been eating it with a bit of sharp cheddar grated into the bowl and some crusty bread to dip into it.
maria January 4, 2019
I didn’t like the way this tasted. I used frozen riced cauliflower rather then florets; not sure if this made a difference. It overall had a bitterness to it that I didn’t like.
