Thai Slow Cooker Winter Vegetable Soup recipe
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Ingredients
- 4 large sweet potatoes, peeled and cut in 1-inch chunks 3 red bell peppers, quartered and seeded 2 large onions, peeled and quartered 1 (14 ounce) can peeled Italian plum tomatoes 3 carrots, peeled and chopped into 1-inch pieces 3 cloves garlic, peeled and chopped 1 (1 1/2 inch) piece fresh ginger, peeled and grated 1 green chile pepper, finely chopped 1 (14 ounce) can coconut milk 4 tablespoons chopped fresh cilantro, divided 1 teaspoon cumin salt and freshly ground black pepper to taste 2 stalks lemongrass, split lengthwise ½ lemon, juiced 1 lime, juiced
Nutrition Info
- 468 caloriescarbohydrate: 81.1 gcholesterol: : -fat: 14.7 gfiber: 14 gprotein: 8.6 gsaturatedFat: 12.5 gservingSize: -sodium: 322.2 mgsugar: 20.6 gtransFat: : -unsaturatedFat: : -
Directions Thai Slow Cooker Winter Vegetable Soup
Directions
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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.
Cook on Low for 6 to 7 hours.
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.