Ingredients

• 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

Instructions

1. Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
2. Cook on Low for 7 hours.
3. 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.
4. Cook on High for 20 minutes.