Very Low Fat Cream of Sweet Potato Soup in the Crock Pot
Creamy, comforting, and wholesome, this Very Low Fat Cream of Sweet Potato Soup is the ultimate Crock Pot recipe for healthy home cooking. Made with naturally sweet and vibrant sweet potatoes, aromatic onion, garlic, carrots, and celery, this soup is infused with warm spices like cinnamon and nutmeg for a delightful depth of flavor. The slow cooking process allows the vegetables to soften perfectly, while a touch of evaporated skim milk gives the soup its silky texture without adding excess fat. Ready in just 6 hours with minimal prep time, this nutritious, low-calorie soup is perfect for busy weeknights or meal prep. Serve it warm and garnish with fresh parsley to elevate its presentation. With its hearty flavor and guilt-free ingredients, this recipe will quickly become a Crock Pot favorite! Keywords: very low fat sweet potato soup, healthy crock pot soup, low-calorie creamy soup recipe.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds total) Sweet potatoes
- 1 large Onion
- 3 whole Garlic cloves
- 2 medium Carrot
- 2 Celery stalks
- 4 cups Low-sodium vegetable broth
- 1 cup Water
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Evaporated skim milk
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
Dice the onion, mince the garlic, and chop the carrots and celery into small pieces.
In a 6-quart Crock Pot, combine the sweet potatoes, onion, garlic, carrots, and celery.
Pour in the vegetable broth and water, ensuring the vegetables are fully submerged.
Sprinkle in the ground cinnamon, ground nutmeg, salt, and black pepper. Stir gently to distribute the spices.
Cover the Crock Pot with the lid and set it to cook on LOW for 6 hours, or until the sweet potatoes are very tender and easily pierced with a fork.
Once cooked, use an immersion blender to carefully puree the soup in the Crock Pot until smooth. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the evaporated skim milk until fully combined, reheating for a few minutes if necessary. Adjust seasoning to taste with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 816.1 g | 297% | |
| Dietary Fiber | 117.9 g | 421% | |
| Total Sugars | 212.9 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1990 mg | 153% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2482 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
