Thai Slow Cooker Winter Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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.
Cook on Low for 6 to 7 hours.
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.