Sweet Potato Coconut Curry Soup is high in protein and fiber. It is simple to make and good for a meal on a cold winter’s day. Not everyone loves a vegan recipe like this but it good for a change. I used 1/2 of the recommended curry powder and found it to be just right for my taste. For those that are photo critics, I know the photo looks like butterscotch pudding or…something worse. I never, ever said I was a great food photographer. I’m just logging recipes for myself and my family!
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 used 1 tablespoon)
- 1/4 teaspoon ground sea salt
- 1/8 teaspoon black pepper
DIRECTIONS:
- Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
- 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.
- Serve as a soup or serve over quinoa, brown rice, etc. for a meal.
Recipe from VeggieChick
Fork Lore 