Soups and Stews

Slow Cooker Sweet Potato Coconut Curry Soup

Sometimes you just need a little coconut curry in your life and this recipe, with sweet potato and chick peas is delicious and so easy! My only regret is that I didn’t double the recipe and try freezing for later!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder – I love Sun brand Madras curry powder
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker.
  2. Cook 6-8 hours on low or 3-4 hours on high.
  3. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.

Recipe from VeggieChick.com

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