Sweet Crockpot Root Veggie Soup (adapted)
2 onions, chopped
2 medium carrots, cut into 1-in. pieces
2 sweet potatoes, cut into 2-in. pieces
1 turnip, cut into 6 pieces
1 parsnip, cut into inch pieces
1 tablespoon(s) grated fresh ginger
1 tablespoon(s) mild curry powder
1 teaspoon cinnamon
1/4 teaspoon black pepper
In a 3-qt slow cooker, combine the onions, carrots, potatoes, ginger, curry, cinnamon, ¼ tsp pepper and 4 cups water.
Cook, covered, until the vegetables are very tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Using an immersion blender, purée the soup.
Top with the almonds and dollop with the yogurt, if desired.
Tips from Woman's Day --- Freeze the soup for up to 3 months. T haw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat for about 15 minutes.
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