Ingredients

The following ingredients have 4 Servings
  • 2 Medium Sweet potatoes, (peeled and roughly chopped (700g))
  • 2 Large Fuji apples, (seeded and roughly chopped (300g))
  • 1 1/2 Cups Reduced-sodium Vegetable broth
  • 3 Tbsp Natural creamy almond butter
  • 1 tsp Ground cinnamon
  • 1 tsp Fresh ginger, (minced)
  • 1 tsp Ground cumin
  • 1 tsp Sea salt
  • 1 Cup Light coconut milk
  • 2 Tbsp Maple syrup
  • 1/2 Cup Almonds
  • 1/2 tsp Olive oil
  • 1/2 tsp Ground cumin
  • 3 Large Fuji apples, (spiralized with blade D)
  • Fresh cilantro, (minced)

Instruction

  • Stir all the ingredients up to the coconut milk (not including the milk) In the bottom of your slow cooker (mine is 7 quarts.) Cover and cook until the potatoes and apples are soft and tender, about 3 hours on high or 5-6 hours on low.
  • While the soup cooks, heat your oven to 375 degrees. In a small bowl, toss the almonds with the oil and ground cumin, sprinkling with salt. Spread onto a small pan and bake until golden brown and toasted, about 10-11 minutes. Roughly chop and set aside.
  • Once the soup is cooked, transfer to a large blender, along with the coconut milk and maple syrup.  Blend until smooth and creamy, adjusting the salt if necessary.
  • Transfer into bowls and divide the apple noodles, almonds and some fresh cilantro on top of each bowl. DEVOUR!