Crockpot Carrot Soup
(Recipe from Peanut Butter Fingers)
4 cups reduced sodium chicken or vegetable broth
1 pound carrots, cut into chunks
1 extra large sweet potato (or 2 small sweet potatoes), peeled and cut into chunks
1 onion, diced
2 garlic cloves, minced
2 tablespoons freshly grated ginger (adjust to taste)
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 (13.5 fl oz) can light coconut milk
Combine all ingredients except for the coconut milk in the crock pot and cook on low for 8 hours.
Pour crock pot contents into blender, cover and blend until a smooth consistency is reached.
Add the coconut milk to the blender and blend.
Pour soup into bowls and enjoy