Slow Cooker Sweet Potato and Cashew Bisque {Paleo}

Slow Cooker Sweet Potato and Cashew Bisque {Paleo} | Only Taste Matters
Slow Cooker Sweet Potato and Cashew Bisque {Paleo} | Only Taste Matters

Well, winter weather has been off to a slow start this year, but this week my cold weather soup cravings have finally kicked in. Each year when the thermometer drops, I start wanting soup pretty much on a daily basis. This year my yearning for hot liquids has taken on epic proportions and I find myself wanting soup or tea at every meal.

Since I am not a bed-ridden mental patient, I attribute these urges to going Paleo. Starting each day with a bowl of steaming, delicious bone broth has created a monster.

Slow Cooker Sweet Potato and Cashew Bisque {Paleo} | Only Taste Matters

Slow Cooker Sweet Potato and Cashew Bisque {Paleo} | Only Taste Matters

In order to keep the beast fed, I have been creating Paleo-friendly soup recipes like crazy. When my cousin raved about this wonderful sweet potato and peanut butter soup, I knew I had to try it.

One of my favorite flavors is a coconut milk and peanut sauce found in Thai cuisine. I would eat it constantly before peanuts were a no-no. Plus I’m pretty sure it has sugar in it. Oh no!

Slow Cooker Sweet Potato and Cashew Bisque {Paleo} | Only Taste Matters

This soup seemed to have those flavors combined with my beloved sweet potato. I was immediately in love!

Sweet potatoes I will admit are becoming an addiction but as long as I don’t turn orange, I see no reason to slow down (I write this with a mouth full of sweet potato chips, please don’t judge). Enjoy!

 

Slow Cooker Sweet Potato and Cashew Bisque {Paleo}

Yields 2 1/2 to 3 quarts

30 minPrep Time

6 hrCook Time

6 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

1 tablespoon ghee or olive oil

1 large onion, roughly chopped

3 cloves of garlic, chopped

3 large organic yams, cut into 1 - 2 inch cubes

1 18.3 ounce jar diced tomatoes , not drained

2 to 4 Thai chilies, finely chopped*

1 14 ounce can of full fat coconut milk

2 teaspoons ground ginger

1 teaspoon allspice

1 tablespoon lime juice

1 tablespoon sea salt

1/2 teaspoon black pepper

2 cups vegetable broth

3/4 cup cashew butter

cilantro for garnish

*Note: This may not look like much, but Thai chilis are VERY hot.

Instructions

  1. In a large frying pan or saute pan, melt the ghee or oil. Saute the onion and garlic for 2 to 3 minutes.
  2. Place all ingredients in a 5 quart or larger slow cooker. Stir well to thoroughly combine.
  3. Cook on low for 5 to 6 hours.
  4. Use a hand blender, food processor or blender to puree the soup to your desired consistency.
  5. Serve immediately or store in the refrigerator for up to 1 week or in the freezer for up to three months.
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