- 4 sweet potatoes, sliced
- 2 (16 ounce) cans coconut milk
- 1 onion, sliced
- 1 tablespoon dried basil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- Stir sweet potatoes, coconut milk, onion, basil, chili powder, and cumin together in a slow cooker.
- Cook on High for 6 hours (or on Low for 8 hours).
- Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.