Ingredients
2 pounds sweet potatoes (about 4 medium), peeled and chopped1 large sweet onion, finely chopped1 medium sweet red pepper, finely chopped1-1/2 teaspoons curry powder1 teaspoon sea salt1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground allspice1/4 teaspoon grated lemon zest1/8 teaspoon coarsely ground pepper6 cups reduced-sodium chicken brothSalted pumpkin seeds or pepitas, optional
Preparation
In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.
