Day 91.

Have I mentioned how I love my crockpot? Especially on days that are inexplicably chilly in the South in April. And with kids, oh my goodness. Put stuff in, turn on, walk away and play with kids. Wander back eight hours later (or longer if one plays a few too many games of Mommy the Horsey). Done. How can it get any better? With chorizo and sweet potatoes, that’s how. Steph at crockpot365 came up with another beauty here I think. Yum. Oh, bonus: it’s gluten-free for my Gluten-Free Fridays this Lent.

Vegan Sweet Potato Chorizo Soup
Adapted from Sweet Potato Chorizo Soup.
Ingredients
7 C veggie broth
1 package vegan “chorizo sausage,” sliced
2 large carrots, peeled and chopped (or a handful of baby carrots)
1 large onion, peeled and chopped
1 3/4 pounds (about 3 large) sweet potatoes, peeled and chopped
2 garlic cloves, minced
1 tsp. curry powder
1/2 tsp. crushed red pepper flakes
8 Tbsp. sour cream (optional, for serving)

Directions
Use a 6-quart slow cooker. Pour in the broth and add the sliced chorizo. Add the carrots, onion, sweet potatoes, and garlic.

Stir in the curry powder and pepper flakes.Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Before serving, use an immersion blender to blend the soup completely.

The Results
Uh. Yummy, spicy, delicious soup anyone? Wow this is thick and rich and creamy all at the same time. Love it.

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