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Why You'll Love This slow cooker sweet potato and carrot soup with spinach and lemon zest
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Customizable: You can adjust the amount of spices and herbs to suit your taste preferences.
- Nutritious: This soup is packed with vitamins and minerals from the sweet potatoes, carrots, and spinach.
- Make-Ahead: You can prepare this recipe up to 2 days in advance and store it in the refrigerator or freezer.
- Perfect for Meal Prep: This soup is a great option for meal prep, as it can be portioned out and reheated as needed.
- Flavorful: The combination of sweet potatoes, carrots, and spinach creates a delicious and complex flavor profile.
- Comforting: This soup is the perfect comfort food for a chilly evening or a special occasion.
- Impressive: This recipe is sure to impress your friends and family with its vibrant colors and delicious flavors.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, carrots, onions, garlic, spinach, and lemon zest. The sweet potatoes and carrots provide a natural sweetness and creamy texture, while the onions and garlic add a depth of flavor. The spinach adds a burst of freshness, and the lemon zest brings everything together with its bright, citrusy flavor. When selecting these ingredients, choose sweet potatoes that are firm and have no bruises or soft spots. For the carrots, opt for a mix of orange and purple carrots for a pop of color. Fresh spinach is essential, as it will wilt into the soup and add a delicious flavor. Finally, use a high-quality lemon for the best flavor.
How to Make slow cooker sweet potato and carrot soup with spinach and lemon zest
Chop the onions and garlic into small pieces and sauté them in a pan with a little bit of oil until they're softened and fragrant.
Peel and chop the sweet potatoes and carrots into bite-sized pieces and add them to the slow cooker.
Add the sautéed onions and garlic, broth, and spices to the slow cooker and stir to combine.
Cook the soup on low for 6-8 hours or on high for 3-4 hours, or until the sweet potatoes and carrots are tender.
Stir in the fresh spinach and lemon zest, and cook for an additional 10-15 minutes, or until the spinach has wilted.
Use an immersion blender to blend the soup until smooth, or allow it to cool and blend it in a blender.
Season the soup with salt and pepper to taste, and serve hot, garnished with additional lemon zest and spinach if desired.
Enjoy your delicious slow cooker sweet potato and carrot soup with spinach and lemon zest!
Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheat the soup over low heat, stirring occasionally, until warmed through. Serve hot and enjoy!
Tips for Perfect Results
Choose fresh, flavorful ingredients to ensure the best results.
Cook the soup until the sweet potatoes and carrots are tender, but still retain some texture.
Stir in the fresh spinach at the end of cooking time, so it retains its color and flavor.
Add a generous amount of lemon zest to the soup for a bright, citrusy flavor.
Try adding different spices, such as cumin or paprika, to give the soup a unique flavor.
Serve the soup with a side of crusty bread or a green salad for a filling meal.
Portion out the soup into individual containers and freeze for up to 3 months.
Reheat the soup over low heat, stirring occasionally, to prevent scorching or burning.
Common Mistakes to Avoid
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Overcooking:
Fix: Check the soup regularly to avoid overcooking, and adjust the cooking time as needed.
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Not Blending:
Fix: Blend the soup until smooth to achieve the desired texture.
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Not Seasoning:
Fix: Season the soup with salt, pepper, and other spices to taste, to bring out the flavors.
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Not Adding Spinach at the End:
Fix: Add the fresh spinach at the end of cooking time, so it retains its color and flavor.
Variations & Substitutions
Roast the sweet potatoes and carrots in the oven before adding them to the soup for a deeper flavor.
Add diced jalapenos or red pepper flakes to the soup for a spicy kick.
Add a splash of heavy cream or coconut milk to the soup for a creamy texture.
Replace the chicken broth with a vegan broth and omit any dairy products for a vegan version of the soup.
Use gluten-free broth and omit any gluten-containing ingredients for a gluten-free version of the soup.
Reduce the amount of sweet potatoes and carrots and add more spinach and other low-carb ingredients for a low-carb version of the soup.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours, then refrigerate or freeze.
Store the soup in an airtight container in the refrigerator for up to 5 days.
Portion out the soup into individual containers or freezer bags and freeze for up to 3 months. Reheat over low heat, stirring occasionally.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! You can freeze this soup for up to 3 months. Portion it out into individual containers or freezer bags and reheat over low heat, stirring occasionally.
Is this soup vegan?
This recipe can be easily made vegan by replacing the chicken broth with a vegan broth and omitting any dairy products. You can also use a non-dairy milk alternative, such as almond or soy milk, if desired.
Can I add other ingredients to this soup?
Yes! Feel free to get creative and add your favorite ingredients to this soup. Some ideas include diced ham or bacon, chopped fresh herbs, or a splash of cream or coconut milk.
How do I reheat this soup?
Reheat the soup over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but be careful not to overheat, as this can cause the soup to become too hot or develop an unpleasant texture.
Can I make this soup in a pressure cooker?
Yes! You can make this soup in a pressure cooker, such as an Instant Pot. Simply sauté the onions and garlic, add the remaining ingredients, and cook on high pressure for 10-15 minutes, or until the sweet potatoes and carrots are tender.
Is this soup gluten-free?
This recipe is naturally gluten-free, but be sure to check the ingredients of your broth and any other store-bought ingredients to ensure they are gluten-free.
Can I serve this soup as a main course?
Yes! This soup is hearty and filling, making it perfect as a main course. Serve it with a side of crusty bread or a green salad for a satisfying meal.
slow cooker sweet potato and carrot soup with spinach and lemon zest
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 4 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 2 cups fresh spinach leaves
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Step 1: Prepare the sweet potatoes and carrots. Peel and cube the sweet potatoes, and peel and slice the carrots. Set aside.
- Step 2: Sauté the onion and garlic. Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the spices and cook for 1 minute. Add the ground cumin, smoked paprika, salt, and black pepper to the pan. Cook for 1 minute, stirring constantly.
- Step 4: Add the sweet potatoes, carrots, and vegetable broth to the slow cooker. Add the cubed sweet potatoes, sliced carrots, sautéed onion and garlic, and vegetable broth to the slow cooker. Stir to combine.
- Step 5: Cook on low for 6 hours. Cook the soup on low for 6 hours, or until the sweet potatoes and carrots are tender.
- Step 6: Add the coconut milk and spinach. Stir in the coconut milk and add the fresh spinach leaves to the slow cooker. Cook for an additional 30 minutes, or until the spinach has wilted.
- Step 7: Stir in the lemon juice and zest. Stir in the freshly squeezed lemon juice and lemon zest. Season with salt and pepper to taste.
- Step 8: Serve and enjoy! Ladle the soup into bowls and serve hot. Garnish with additional spinach leaves and lemon zest, if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Make ahead: Prepare the soup up to 24 hours in advance. Refrigerate or freeze until ready to cook.
- Substitution: Swap the sweet potatoes for butternut squash or parsnips for a different flavor.
- Pro tip: Use fresh spinach leaves for the best flavor and texture. Frozen spinach can be used as a substitute, but thaw and squeeze out excess water before using.
- Variation: Add diced chicken or turkey for added protein. Cook the meat in the slow cooker with the vegetables and spices.
- Freezer tip: Freeze the cooked soup in airtight containers or freezer bags for up to 3 months. Thaw and reheat when ready to serve.
