If desired lightly coat inside of crock pot with coconut oil. This step is optional, but helps with easier clean up.

Place sweet potatoes, carrots, apple, onion, garlic and broth in crock pot.

Cook, covered, on high for 6 hours or low for 8 hours.

Use an immersion blender to puree soup until there are no lumps. You can also transfer the soup to a blender in small batches and process. Only fill your blender ½ full when processing hot soup to prevent explosions.

Stir in the coconut milk, curry powder, cumin, cinnamon and salt. If you want a less spicy soup stir in the coconut milk and add the spices in small amounts (stirring well between each addition) until you reach your desired level of spice.

Serve with Smokey Roasted Garbanzo Beans.