Slow Cooker Red Curry Potato Soup
This Slow Cooker Red Curry Potato Soup is packed with veggies and the most delicious coconut broth. The perfect dairy-free soup!
Equipment
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
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.
Nutrition
Calories: 279kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g