Slow Cooker Sweet Potato Soup with Coconut and Pistachios

Ingredients

• •2 large sweet potatoes
• •1 onion
• •2 stalks celery
• •2 carrot sticks
• •2 garlic cloves
• •5 cups chicken bone broth
• •1 teaspoon salt
• •1 teaspoon ground pepper
• •1½ cups coconut milk
• •¼ cup pistachio nuts

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Method

From foodista.com — read the original

1. 1Place all ingredients except the coconut milk in a large slow cooker or crockpot. Cook on high heat for 4 hours.
2. 2Remove and let cool slightly. Using an immersion blender, puree the soup until smooth. Then stir in the coconut milk. Don’t reduce the heat.
3. 3Let cook for 30 more minutes.
4. 4Serve and garnish with pistachio nuts.