Creamy Coconut Curry Soup
"crockpot dinner"
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Warm, fragrant spices blend with nourishing vegetables and rich coconut milk in this hearty vegan curry soup. Let the slow cooker do the work while you enjoy the enticing aromas that will fill your home. Perfect for a cozy dinner on a chilly evening!
ingredients
- 1 cup red lentils
- 2 carrots, diced
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 1 cup chopped kale
- 1 can (400ml) coconut milk
- 3 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon coconut aminos
- 1 tablespoon maple syrup
- Juice of 1 lime
- Salt and pepper, to taste
steps
- 1.
Rinse the lentils under cold water and drain well.
- 2.
In a crockpot, combine lentils, carrots, cauliflower, bell pepper, kale, coconut milk, vegetable broth, curry powder, turmeric, cumin, ginger, garlic, coconut aminos, and maple syrup. Stir well to combine.
- 3.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
- 4.
Stir in lime juice, salt, and pepper. Adjust seasonings to taste.
- 5.
Serve hot and garnish with fresh cilantro, if desired.
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