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.
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!
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!
Yields 2 1/2 to 3 quarts
Adapted from Sweet Potato and Peanut Butter Soup in the Instant Pot
Inspired by Sweet Potato-Peanut Bisque
30 minPrep Time
6 hrCook Time
6 hr, 30 Total Time
Save RecipeIngredients
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
- In a large frying pan or saute pan, melt the ghee or oil. Saute the onion and garlic for 2 to 3 minutes.
- Place all ingredients in a 5 quart or larger slow cooker. Stir well to thoroughly combine.
- Cook on low for 5 to 6 hours.
- Use a hand blender, food processor or blender to puree the soup to your desired consistency.
- Serve immediately or store in the refrigerator for up to 1 week or in the freezer for up to three months.
2 thoughts on “Slow Cooker Sweet Potato and Cashew Bisque {Paleo}”