THAI SLOW COOKER WINTER VEGETABLE SOUP

Thai Slow Cooker Winter Vegetable Soup image

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.

Provided by cheekym

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 6h30m

Yield 6

Number Of Ingredients 15

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

Steps:

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.
Cook on Low for 6 to 7 hours.
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.

Nutrition Facts : Calories 468 calories, Carbohydrate 81.1 g, Fat 14.7 g, Fiber 14 g, Protein 8.6 g, SaturatedFat 12.5 g, Sodium 322.2 mg, Sugar 20.6 g