Categories: Crock pot, Sweet potato, soup

Ingredients

• 2 medium to large sweet potatoes peeled and cut into 3/4-inch dice (about 5 cups)
• 2 cups baby carrots
• 1 small onion
• 3/4 t curry powder
• 1/2 t salt
• 1/2 t black pepper
• 1/2 t cinnamon
• 1/4 t ground ginger
• 4 c chicken broth
• 1 T maple syrup
• 3/4 c half and half
• candied ginger (opt)

Directions

1. Place sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a 5-quart Crock-Pot. Add chicken broth. Stir well to combine. Cover; cook on low for 7 to 8 hours

2. Puree soup, 1 cup at a time, in blender. Return soup to crock pot. Add maple syru[ and half and half. Add salt and pepper if desired. Cover; cook on high for 15 minutes to reheat. Serve in bowls and garnish with strips or pieces of candied ginger.

3. TIPS: If desired, add a teaspoon of chicken soup base along with the broth for richer flavor

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