1 pound sweet potatoes, peeled and cut into large pieces
1 1/2 pounds carrots, peeled and cut into chunks
1 medium sweet onion, peeled and sliced
3 cups low-sodium chicken broth
2 cups water
1 teaspoon kosher salt
1 tablespoon honey
4 cloves fresh garlic, sliced
cayenne pepper to taste
1 bay leaf
1/4 teaspoon black pepper
Combine all the ingredients (except black pepper) in slow cooker. Cover, cook on low 6-8 hours.
Remove bay leaf and put in a blender. Puree the soup in batches. Stir in ground pepper and serve. I added a dollop of sour cream.
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