Curried Sweet Potato and Carrot Soup

A piping hot and hearty soup is ready as you walk in the from work thanks to the slow cooker and minimal preparation the night before - I found this delicious recipe in our local newspaper -

• Ready In: 7 hrs
• Serves: 8

Ingredients

• 2  medium sweet potatoes or 2  large sweet potatoes, peeled and cut into 3/4 inch dice
• 2  cups  baby carrots
• 1  small onion, chopped
• 3⁄4 teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon ground ginger
• 4  cups chicken broth
• 1  tablespoon maple syrup
• 3⁄4 cup half-and-half cream
•  candied ginger (to garnish)

Directions

1. Pladce sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a 5 litre slow cooker.
2. Add chicken broth. Stir well to combine. Cover; cook on low for 7-8 hours.
3. Purée soup 1 cup at a time in blender. Return soup to slow cooker (or use immersion blender).
4. Add maple syrup and cream. Add salt and pepper to taste. Cover and cook on high for 15 minutes to reheat.
5. Ladle into bowls and garnish with strips of candied ginger, if desired.