In case you couldn’t tell, we really love our slow cookers. They’re seriously a busy mom’s saving grace. Just dump a bunch of veggies (our favorite is sweet potato!), broth and spices in, set it and forget it. Well, forget it until you open your door after work or running errands all day and get hit in the face with delicious smells reminding of how you’re slaying this whole domesticated goddess thing.
Serve this hearty sweet potato soup hot with a big hunk of crusty bread and watch your family’s faces gobble it down all the while knowing that they’re getting premium nutrition, including vitamins A and C, fiber, iron, protein and more. Go ahead, mama, give yourself a pat on the back. Not only are you nailing this whole mommy thing; as far as your family is concerned, you’re practically a chef, too.
Ingredients:
- 3 medium sweet potatoes, peeled and diced
- 3 medium carrots, chopped into thin rounds
- 3 stalks celery, chopped into thin rounds
- 1 medium red bell pepper, finely chopped
- 2 heads baby boy choy, chopped
- 2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
- 1/2 cup dried red lentils
- 1 4-inch piece ginger, peeled and finely grated
- 1 tsp. curry powder
- 2 cloves garlic, thinly sliced
- 6 cups water
- Salt and pepper, to taste
Directions:
- Add all ingredients to crockpot and cook on low for 8 hours.
- Just before serving, add salt and pepper, to taste.*
*Adapted from foodnetwork.com recipe.
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