Add all ingredients except the coconut milk, heavy cream, and toppings to the slow cooker. Cover and cook on low for 6 hours.
Use an immersion blender to blend the soup. Then, stir in the coconut cream and heavy cream.
Cook for 30 more minutes. Top with roasted nuts and dill and serve warm. Enjoy!
Notes
This is a soup that's best blended. If you don't have an immersion blender, you can use a regular blender or food processor and still get a silky texture. Just blend little bits at a time.
Add any leftover soup to an airtight container and keep in the fridge for up to one week. Reheat over medium heat on the stovetop.
You can add a variety of things like smoked paprika, curry powder, cayenne pepper, or even green onions.
Perfect soup toppings are croutons, pumpkin seeds, crackers, or even roasted chickpeas!