Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 menutes, stirring often to cook evenly.
Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour.
Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.13 Kcal (859 kJ)
Calories from fat	90.95 Kcal
		% Daily Value*
Total Fat	10.11g	16%
Sodium	91.64mg	4%
Potassium	647.24mg	14%
Total Carbs	27.37g	9%
Sugars	10.52g	42%
Dietary Fiber	4.94g	20%
Protein	2.77g	6%
Vitamin C	11.2mg	19%
Vitamin A	1.1mg	38%
Iron	0.6mg	3%
Calcium	69.5mg	7%

Amount Per 100 g
Calories	59.22 Kcal (248 kJ)
Calories from fat	26.26 Kcal
		% Daily Value*
Total Fat	2.92g	16%
Sodium	26.46mg	4%
Potassium	186.87mg	14%
Total Carbs	7.9g	9%
Sugars	3.04g	42%
Dietary Fiber	1.43g	20%
Protein	0.8g	6%
Vitamin C	3.2mg	19%
Vitamin A	0.3mg	38%
Iron	0.2mg	3%
Calcium	20.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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