Ingredients:

  • 1 lb sweet potato, peeled and cubed
  • 2 cups carrots, sliced into rounds
  • 2 cups cauliflower florets
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups vegetable broth
  • 2 tbsp yellow curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 13.5 oz full-fat coconut milk
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lime juice

Instructions:

  1. Combine the cubed sweet potatoes, carrots, cauliflower, diced onion, garlic, and ginger in the slow cooker.
  2. Pour in the vegetable broth and stir in the curry powder, turmeric, cumin, salt, and pepper, ensuring vegetables are mostly submerged.
  3. Secure the lid and set the crockpot to High for 4 hours (or Low for 7-8 hours) until sweet potatoes are fork-tender.
  4. Turn the slow cooker to Warm or Low, then stir in the coconut milk and fresh baby spinach.
  5. Let the soup sit for 10–15 minutes until the spinach has wilted.
  6. Stir in the fresh lime juice to brighten the flavors just before serving.