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Slow Cooker Coconut Curry Potato Soup with Ginger
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 4 medium russet potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving

Instructions
 

  • Add the cubed potatoes, diced onion, minced garlic, and grated ginger to the slow cooker.
  • Stir in the red curry paste, coconut milk, vegetable broth, salt, and black pepper until the curry paste is mostly dissolved.
  • Cover and cook on low for 6 to 7 hours, until the potatoes are very soft.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth, or transfer in batches to a countertop blender.
  • Taste and adjust salt or pepper if needed.
  • Ladle into bowls and top with chopped cilantro. Serve lime wedges on the side for squeezing.

Notes

If the soup thickens too much after blending, stir in a splash of extra broth or coconut milk to loosen it. For a milder flavor, start with one tablespoon of curry paste and add more at the end. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little added liquid to restore creaminess.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Immersion Blender