-1/2 cup olive oil
-2 onions, chopped (2 cups)
-Kosher salt to taste
-1 tsp ground coriander
-8 cups chicken or other stock
-3 large sweet potatoes (3 lbs), peeled or non peeled and cut into 3/4 inch pieces
-1 tsp freshly ground pepper
-4 cloves garlic, chopped
-2 tsp curry powder
-2 large carrots, peeled or not peeled, chopped
-1 tbsp fresh lime juice
-[Optional] Garnish of choice suh as toasted pumpkin seeds

1. Heat the olive oil in 6 qt pot over medium. Note: This recipe is quite large, use a big pot!

2. Add in onions, 1 tsp salt, and the pepper. Cook, stirring often, until the onions are translucent and soft, about 10-12 minutes. Stir in garlic, curry powder, and coriander, cook until the garlic is fragrant, about 1 minute more.


3. Add stock, sweet potatoes, and carrots, cover and bring to boiling over high. Reduce to a simmer and cook, stirring occasionally until the sweet potatoes are fork tender, 20-25 minutes.

4. Puree with immersion blender. Stir in the lime juice and 1/2 tsp salt. Serve and enjoy.
Crock Pot Instructions:
1. Sauté Aromatics (Optional but Recommended):
• In a pan over medium heat, warm the olive oil.
• Add onions, 1 tsp salt, and pepper, and cook until translucent (about 10 minutes).
• Stir in garlic, curry powder, and coriander, and cook for another minute until fragrant.
2. Transfer to Slow Cooker:
• Add the sautéed onion mixture to the crock pot (or skip sautéing and add everything directly).
3. Add Remaining Ingredients:
• Pour in stock, sweet potatoes, and carrots.
4. Slow Cook:
• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the sweet potatoes and carrots are fork-tender.
5. Blend & Finish:
• Use an immersion blender to puree the soup directly in the crock pot (or transfer to a blender in batches).
• Stir in lime juice and adjust seasoning with salt if needed.
6. Serve & Garnish:
• Top with toasted pumpkin seeds or other garnish of choice.