Thai Slow Cooker Winter Vegetable Soup recipe

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Ingredients

4 large sweet potatoes, peeled and cut in 1-inch chunks
3 red bell peppers, quartered and seeded
2 large onions, peeled and quartered
1 (14 ounce) can peeled Italian plum tomatoes
3 carrots, peeled and chopped into 1-inch pieces
3 cloves garlic, peeled and chopped
1 (1 1/2 inch) piece fresh ginger, peeled and grated
1 green chile pepper, finely chopped
1 (14 ounce) can coconut milk
4 tablespoons chopped fresh cilantro, divided
1 teaspoon cumin
salt and freshly ground black pepper to taste
2 stalks lemongrass, split lengthwise
½ lemon, juiced
1 lime, juiced

Nutrition Info

468 calories
carbohydrate: 81.1 g
cholesterol: : -
fat: 14.7 g
fiber: 14 g
protein: 8.6 g
saturatedFat: 12.5 g
servingSize: -
sodium: 322.2 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker, mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper.

  2. Cook on Low for 6 to 7 hours.

  3. Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice, season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.

Recipe Yield

6 servings

Recipe Note

I usually make this Thai-inspired soup in the slow cooker, but you can make it on the stove as well. It's a delicious alternative to normal winter veggie soups. You can serve it to a family with thick consistency as a meal along with naan bread or crusty loaf (my kids ages 2-11 love it!) or serve it to grown-up friends along with a glass of wine! I think it's a very versatile and delicious dish.

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