Thai Slow Cooker Winter Vegetable Soup

• 4 large sweet potatoes, peeled and cut in 1-inch chunks
• 3 red bell peppers, quartered and seeded
• 2 large onions, peeled and quartered
• 1 (14 ounce) can peeled Italian plum tomatoes
• 3 carrots, peeled and chopped into 1-inch pieces
• 3 cloves garlic, peeled and chopped
• 1 (1 1/2 inch) piece fresh ginger, peeled and grated
• 1 green chile pepper, finely chopped (optional)
• 1 (14 ounce) can coconut milk
• 4 tablespoons chopped fresh cilantro, divided
• 1 teaspoon cumin
• salt and freshly ground black pepper to taste
• 2 stalks lemongrass, split lengthwise
• 1/2 lemon, juiced
• 1 lime, juiced

1. Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker; mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper.
2. Cook on Low for 6 to 7 hours.
3. Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice; season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.

sweet potatoes, red bell peppers, onions, tomatoes, carrots, garlic, fresh ginger, green chile pepper, coconut milk, fresh cilantro, cumin, salt, stalks lemongrass, lemon, lime

Taken from www.allrecipes.com/recipe/264050/thai-slow-cooker-winter-vegetable-soup/ (may not work)