Slow Cooker Roasted Sweet Potato Soup
adapted from Canadian Living
2-3 large sweet potatoes (I've found even 4 works...)
2 tbsp olive oil
pinch of salt
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves of garlic
1-2 tsp chopped fresh rosemary (I like more, you might like less)
1/4 tsp pepper
2 cups chicken broth
3 cups water
1. Preheat the oven to 450F. Peel and cut the sweet potato into reasonably sized cubes. Toss them with half the oil and a small dash of salt, and place them on a baking sheet. Roast for about 20 minutes, stirring occasionally, until they are tender. When they're done, into the slow cooker they go.
2. While the potatoes are roasting, heat the remaining oil in a skillet, and fry the onion, carrot, celery, garlic, rosemary, pepper, and a pinch of salt. Do this until they're softened, which should be about 10 minutes. Plop them into the slow cooker with the chicken broth and water.
3. Cover and cook on low until everything is tender and ready to be blendered-- about 3 to 4 hours. Using an immersion blender (or equivalent) puree the soup until smooth. Refrigerate until ready to serve, or freeze for another day.