Name: Thai Slow Cooker Winter Vegetable Soup
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
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; 0.5 lemon, juiced; 1 lime, juiced

Thai Slow Cooker Winter Vegetable Soup

4.7

(3)

3 Reviews

1 Photo

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.

Recipe by cheekym

Updated on August 22, 2022

Prep Time:

30 mins

Cook Time:

6 hrs

Total Time:

6 hrs 30 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

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 (Optional)
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

Directions

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.

Cook's Notes:

You can add cooked prawns or leftover roast chicken or beef to the soup as well. Just add and warm through. I like to add a package of pre-cooked basmati rice, but this is optional. If you'd like to try this, warm the rice in the microwave and stir into the soup. Noodles work as well.

The soup tastes just as good without the chile or the lemongrass if your kids don't like these flavors. You could always add the chile later on once the children have had their portion.

This dish can be frozen, but do so before adding the cooked prawns or leftover roast meat.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup

Nutrition Facts (per serving)

468	Calories
15g	Fat
81g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 468
% Daily Value *
Total Fat 15g	19%
Saturated Fat 13g	63%
Sodium 322mg	14%
Total Carbohydrate 81g	29%
Dietary Fiber 14g	50%
Total Sugars 21g
Protein 9g
Vitamin C 123mg	613%
Calcium 167mg	13%
Iron 6mg	34%
Potassium 1694mg	36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.