Sunday, October 9, 2011

Slow Cooker Sweetpeatato Chipotle Soup

I'm kind of shocked I haven't posted this yet, it's a super easy vegetarian crockpot recipe that I've made 3 or 4 times since baby sparkles made her grand entrance. Not only is it easy to make but it freezes well too and contains some of my favorite things sweet potatoes, chipotle chilis, and cilantro.

What you need

1 1lb bag of dried peas
2 onions peeled and diced
2-3 sweet potatoes peeled and diced
2 bay leaves
1 tsp turmeric
1 1/2-2tsp salt
1 tsp chili powder
1 tsp paprika
1/2-1 cup cilantro washed well
1/2-1 chipotle chili in adobo with seeds removed
6 cups of water
1 tsp lemon juice
1 tsp sugar or honey
1 can of coconut milk

What to do
Rinse and drain the peas and add them to the crockpot along with everything EXCEPT the tsp of lemon juice and the tsp of sugar. Cook on low for 4-6 hours until everything is mushy. Add the lemon juice, sugar, coconut milk and more salt to taste. Remove the bay leaves. If desired, let cool and puree in a food processor. My kids would not eat this lumpy, but happily gobbled it up after it had been pureed and served alongside rice.

1 comment:

  1. Sounds good and I love soup made in a crock pot.


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