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Slow Cooker Creamy Jalapeño Sweet Potato Soup

Vegan Jalapeno Sweet Potato SoupSlow cooker recipes are the bomb! Seriously… throw it all in, and you have a fabulous meal.

This is one of my favourite soups right now, and it’s so easy to make. With the cooler weather approaching, I’ll be making it a lot more.

For those with dairy intolerance, or vegans, this is made with cashew cream cheese.  I also included an option if you prefer to use cheese.

As I am not a fan of processed vegan cheeses, I used homemade cashew cream cheese to give it that cheesy flavour.

If you’ve never made vegan cashew cream before, this is so simple.  By adding nutritional yeast to the cashew cream you get a cheese flavour.

vegan jalapeno sweet potato soupTo save time in the morning, prep your vegetables the night before.

Cover the potatoes in water, and place them in the fridge so they don’t turn brown. They will be ready to go in the morning.

Slow Cooker Creamy Jalapeño Sweet Potato Soup
 
By:
Recipe type: Soup
Serves: 6
Ingredients
  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 1 cup carrots, peeled and chopped
  • 2 jalapeños, seeded and diced
  • 2 cloves garlic pressed
  • 1 teaspoon sea salt
  • ⅛ teaspoon cayenne pepper
  • ¼ cup flour (I use whole wheat or sprouted grain)
  • 1 cup unsweetened almond milk
  • 4 cups low sodium vegetable broth
  • 3 small sweet potatoes, peeled and chopped (yams will work too)
  • 1 cup of cashews (soaked overnight)
  • 1 cup of water
  • 3 Tbsps Nutritional Yeast
  • 1 Tbsp Lemon Juice
Instructions
  1. Place the cashews in the bowl and cover with water. Cover and place in fridge overnight
  2. Melt the oil in a large stockpot on medium heat.
  3. Add onion, carrots, and jalapeños. Sauté for about 5 minutes or when beginning to soften.
  4. Add garlic, salt, and cayenne pepper. Sauté for a minute more.
  5. Sprinkle the flour, while stirring, over of the vegetables. Cook 1 minute. Do not burn. Slowly stir in the almond milk. Cook until the mixture thickens. Stir constantly. It will thicken quickly.
  6. Transfer to a large slow cooker.
  7. Stir in the vegetable stock and add the sweet potato.
  8. Cover and cook until the potatoes are tender. About 5 to 6 hours on low.
  9. When the potatoes are tender, make the cashew cream cheese.
  10. Drain and rinse the cashews. (Previously soaked in the fridge overnight.)
  11. In a blender, add the cashews, water, nutritional yeast, and lemon juice. Blend on high until smooth.
  12. Set aside.
  13. Transfer the soup to a blender or food processor and puree in small batches until smooth.
  14. Return the blended soup to the slow cooker or large stock pot and stir in the cashew cream cheese.
  15. Serve and enjoy! Top will additional jalapeño if preferred.
Notes
For a non vegan version, replace the cashew cream cheese with 1¾ cups grated sharp cheddar cheese. Add in the cheese once you have blended the hot soup and returned to either the slow cooker or a stock pot. Stir until completely blended.

I use a Nutribullet to make my cashew cream and to blend the soup. It makes it incredibly smooth and is easy to clean.

Nutritional yeast can be purchased at most health food stores.

I buy my cashews in the bulk section of the grocery store to reduce cost.

If you want the vegan, dairy-free, version, remember to put the cashews in the fridge the night before, but if you forget, you can boil some water, and soak and cover the cashews for at least 2 hours. Overnight is best though.

This soup is not overly spicy. Yes, it has a kick from the jalapeño, but it isn't hot, or at least we did not find it so. If you know you want the heat mild, use one pepper or skip it.

*Recipe inspired by Well Plated.

Don’t be surprised if you have very little left overs, because it’s that good!

Slow cookers are one way to help you keep food prep and meal planning on track. Enjoy!

Love,
Karen

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