Slow-Cooker Creamy Cauliflower & Sweet Potato Soup

• 1 1/2 pounds orange-flesh sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
• 4 cups cauliflower florets
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 1 cup canned unsweetened full-fat coconut milk
• Chopped fresh cilantro (optional)

1. In a 5- to 6-qt. slow cooker combine the first 11 ingredients (through cayenne pepper). Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Using a handheld immersion blender, blend soup until smooth. (Or let soup cool slightly. Transfer soup in batches to a food processor or blender. Cover and process or blend until smooth.) Stir in coconut milk. If desired, top servings with cilantro.

orangeflesh sweet potatoes, cauliflower florets, onion, carrot, garlic, vegetable broth, ground coriander, ground cumin, salt, ground ginger, cayenne pepper, coconut milk, fresh cilantro

Taken from food52.com/recipes/78162-slow-cooker-creamy-cauliflower-sweet-potato-soup (may not work)