Slow-Cooker Sweet Potato and Lentil Soup (SIBO)
Servings Prep Time
4servings 25minutes
Passive Time
Servings Prep Time
4servings 25minutes
Passive Time
  • 1 sweet potatopeeled and diced
  • 3 parsnipscut into 1/2-inch pieces
  • 3stalks celerycut into 1/2-inch pieces
  • 2 leekshalved lengthwise and cut into 1/2-inch pieces (white and light greens parts only)
  • 3/4cup lentilsyellow or red, dried
  • 14-inch piece gingerpeeled and finely grated
  • 1teaspoon curry powder
  • 1teaspoon salt
  • 1tablespoon ghee
  • 2cloves garlicthinly sliced
  • 14-inch piece gingerfresh, peeled and finely grated
  • 1/2cup cilantrofresh, chopped
  • 1 lemonwedges for serving, optional
  1. Combine the sweet potato, parsnips, celery, leeks, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker.
  2. Add 6 cups water and stir. Cover and cook on low undisturbed for 8 hours.
  3. After contents are cooked, stir the soup vigorously with a whisk to make a rough puree. Thin with hot water if desired.
  4. Melt the Ghee in a small skillet over medium-high heat.
  5. Add the garlic and the remaining 1/4 teaspoon curry powder and saute until the curry powder is slightly toasted, about 1 minute.
  6. Stir the curry mixture into the soup and add the lemon juice, cilantro, and additional salt to taste.
  7. Serve with optional lemon wedges.