- 5 cups chicken broth
- 2 large sweet potatoes, peeled and cut into cubes
- 2 cups baby carrots
- 1 onion, chopped
- 1 teaspoon red curry powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup half-and-half
- 2 tablespoons real maple syrup
- salt and ground black pepper to taste
- Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
- Cook on Low for 7 hours.
- Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
- Cook on High for 20 minutes.