Fall is the perfect time to dust off your crock-pot and whip up a delicious soup. I especially love my crock-pot in the cold weather because you can prep everything in the AM and then come home to a hot dish! I was browsing my Heart Warming Fall Recipes & Crockpot Recipes Pinterest Boards and I got inspired to make a Sweet Potato soup because orange is so festive this time of year and complements all of my pumpkin decor! I especially loved that this recipe called for a dash of curry powder – a spice I am obsessed with.

Sweet Potato and Carrot Soup Ingredients:

• 2 medium large sweet potatoes {peeled and cut into quarters}
• 2 cups baby carrots
• 1 small onion chopped
• 3/4 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 4 cups chicken broth {low-sodium if available}
• 1 tablespoon maple syrup
• 1/2 cup half-and-half

What you need:

Instructions:

1. Place sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon, and ginger in a 5 quart crock-pot. Add chicken broth. Stir well. Cook on low for 7-8 hours.
2. Puree soup, 1 cup at a time in a blender. Return to the crock-pot. Add maple syrup, half-and-half, and pepper. Cover and cook on high for 15 minutes to reheat. Serve.

Soup bowl recommendations:

To serve my guests, I chose a cool black and white color palette on my table to dress up the casual cuisine. I used my new Chilewich Boucle Placemats, Crate & Barrel soup bowls served on white side dishes, and StoneTextile diamond print napkins.

I hope this creamy soup helps to warm you and your guests on a chilly day {just make sure you get it prepped in the AM because it needs 7-8 hours to cook!}. And if you are on a soup kick, check out my lentil soup recipe, it’s so yum!