This is a delicious fall treat...even for the veggie averse! It's got a nice sweet and spicy flavor that's hearty and healthy all in one! It goes great with warm crusty bread!

Ingredients

6 serv.

baby carrots (pre-peeled)↗2 lbs
sweet potatoes or 1 yam↗1
onion↗1
ginger paste2 teaspoons
curry powder↗2 teaspoons
unsalted vegetable stock↗4 cups
light coconut milk↗14 ounces
salt↗

Step-by-step instructions

1
Chop sweet potato and onions to small pieces.
2
Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker.
3
Pour vegetable stock into slow-cooker.
4
Cook in slow-cooker on high for 8 hours (until veggies are soft).
5
Add salt to taste.
6
Blend with immersion blender.
7
Pour in coconut milk while blending.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App