Slow Cooker Red Curry Potato Soup (members only)
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This Slow Cooker Red Curry Potato Soup is packed with veggies and the most delicious coconut broth. The perfect dairy-free soup!
We are going full on veggie today with this Slow Cooker Red Curry Potato Soup. Potatoes might be the star of the show, but there are so many other veggies joining the party with this soup. Broccoli, carrots, onion, garlic, ginger, kale…this soup is packed! The red curry coconut broth brings everything together. A perfectly seasoned soup that leaves you full.
here’s what you need
ingredients
- potatoes
- broccoli
- carrots
- yellow onion
- garlic
- fresh ginger
- diced fire roasted tomatoes
- red curry paste
- turmeric, smoked paprika, pepper
- coconut milk
- broth
- kale
- lime juice
equipment
Break out your slow cooker!
steps
step 1: prep
The most time intensive part of this recipe is the chopping. I personally love to throw on an episode of housewives and zone out while I get it all done.
Once everything is prepped we are literally setting and forgetting.
Add everything to the slow cooker, cover and let it cook for 5-6 hours. The longer the better!
step 2: finish & serve
Once the veggies are tender, we can finish the soup.
Add in some lime juice and kale. Give everything a stir until the kale is wilted.
Taste, adjust the seasonings and dig in. This slow cooker soup is comforting, hearty and packed with veggies.
tips & tricks
It is crucial that the veggies are cut smaller and in a similar shape so they finish cooking at the same time. If you leave things on the larger side the cook time will need to be increased.
The vegan chicken broth adds a lot of flavor. If you chose to use a different broth you will likely need to add additional seasonings.
need more recipe inspo? check these out:
Slow Cooker Red Curry Potato Soup
Ingredients
- 1.5 pounds potatoes cubed
- 2 cups broccoli cut in florets
- 2 medium carrots cubed
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 15-ounce can diced fire roasted tomatoes
- 3 tablespoons red curry paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1 15-ounce can coconut milk
- 2 cups broth I used vegan chicken broth
- 2 handfuls kale chopped
- 1 lime juiced
Equipment
Instructions
- Add everything to the slow cooker (except the kale & lime juice). Stir to combine. Cover and cook on high for 5-6 hours, or until the veggies are tender.
- Add the kale & lime juice and stir until the kale is wilted. Taste and adjust the seasonings as needed.
- Ladle into bowls and enjoy.
Notes
- It is crucial that the veggies are cut smaller and in a similar shape so they finish cooking at the same time. If you leave things on the larger side the cook time will need to be increased.
- The vegan chicken broth adds a lot of flavor. If you chose to use a different broth you will likely need to add additional seasonings.
