Slow Cooker Sweet Potato Soup with Coconut and Pistachios

Ingredients

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

Method

Adapted from foodista.com

1. 1Place all ingredients except the coconut milk in a large slow cooker or crockpot.
2. 2Cook on high heat for 4 hours.
3. 3Remove and let cool slightly.
4. 4Using an immersion blender, puree the soup until smooth.
5. 5Then stir in the coconut milk. Don’t reduce the heat.
6. 6Let cook for 30 more minutes.
7. 7Serve and garnish with pistachio nuts.