Healthy Slow Cooker Thai Coconut Curry Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 onion, chopped
- 3 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 (14 oz) can light coconut milk
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 cups fresh spinach
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for serving
Instructions
- Place the onion, carrots, red bell pepper, garlic, ginger, curry paste, vegetable broth, light coconut milk, and chickpeas into the slow cooker.
- Stir everything together until the curry paste is evenly distributed.
- Cover and cook on low for 6 to 7 hours until the carrots are tender.
- Stir in the spinach and lime juice. Let the soup sit for 5 minutes so the spinach wilts.
- Taste and add salt and pepper as needed. Ladle into bowls and top with fresh cilantro.
Notes
Add the spinach right at the end so it stays bright green instead of turning dull. If you want a thicker broth, mash a few chickpeas against the side of the pot before serving. Leftovers reheat well on the stove with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board