Crock-Pot Sweet Potato Basil Soup
  • 2 sweet potatoes, or yams peeled and diced
  • ½ yellow onion, sliced
  • 1 14oz coconut milk
  • 1 cup vegetable broth
  • 2 garlic cloves, minced
  • 1 tbsp dried basil
  • salt & pepper, to taste
  1. Combine all ingredients in gallon sized ziplock bag, seal and place in freezer. When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on high for 3 hours.
  2. Pour contents into blender or food processor and puree mixture until smooth.
Recipe by Mommy's Fabulous Finds at