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Slow Cooker Sweet Potato Coconut Curry Soup (Vegan, Gluten Free)

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 4
With sweet and spicy flavors, this Sweet Potato Coconut Curry Soup is not only incredibly tasty, but easy to make in your slow cooker and blender.
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Equipment

  • Slow Cooker

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

Instructions

  • 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.

Notes

*Nutrition information below is a rough estimate for 1/4th of this recipe.
Turn it into a fuller meal by pouring the soup over brown rice, which makes it more like a curry sauce. I also love to add tofu!

Nutrition

Calories: 360kcal | Carbohydrates: 40.1g | Protein: 7.8g | Fat: 177g | Sodium: 542.5mg | Sugar: 5.6g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick