Thai Slow Cooker Winter Vegetable Soup

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.

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 468 Calories

Ingredients

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

Recipe Instructions

Step 1

Cook on Low for 6 to 7 hours.

Step 2

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.

Step 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.