Combine the first 9 ingredients in a 3 1/2 - 4 quart slow cooker. Cook, covered, on low heat for 5-6 hours, or on high heat for 2 1/2 - 3 hours, or until vegetables are tender.
Add the next 3 ingredients. Blend thoroughly with a hand blender until the mixture is smooth.
Pour into 6 individual bowls and garnish each serving with toasted sesame seeds.