Sweet Potato Soup

Stir all the ingredients up to the coconut milk (not including the milk) In the bottom of your slow cooker (mine is 7 quarts.) Cover and cook until the potatoes and apples are soft and tender, about 3 hours on high or 5-6 hours on low.
While the soup cooks, heat your oven to 375 degrees. In a small bowl, toss the almonds with the oil and ground cumin, sprinkling with salt. Spread onto a small pan and bake until golden brown and toasted, about 10-11 minutes. Roughly chop and set aside.
Once the soup is cooked, transfer to a large blender, along with the coconut milk and maple syrup. Blend until smooth and creamy, adjusting the salt if necessary.
Transfer into bowls and divide the apple noodles, almonds and some fresh cilantro on top of each bowl. DEVOUR!

Anthology Notes

I'll be honest and say I never do this in the slow cooker.

Can be done in instant pot on high for 20 minutes.

Likewise, use the stovetop and simmer.

Substitute for peanut or cashew butter depending what's on hand or allergies.