This Crock Pot Curry Soup is a bold and flavorful recipe, which uses red curry paste and coconut milk. It’s a healthy twist on the classic, ready in about 6 hours and 15 minutes.
Crock Pot Curry Soup Ingredients
- 2 bell peppers, diced
- 1 yellow onion, diced
- 2 medium zucchini, quartered and chopped
- 3 cloves garlic, minced
- 1 (15-ounce) can chickpeas, drained & rinsed
- 1 (15-ounce) can coconut milk
- 3 cups broth (vegan chicken broth or regular)
- 3 tablespoons red curry paste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger powder
- 1 teaspoon pepper
- Lime juice to taste (start with ½ lime)
- 2 tablespoons cilantro, chopped
How To Make Crock Pot Curry Soup
- Add base ingredients to Crock Pot: Add bell peppers, onion, zucchini, garlic, chickpeas, coconut milk, broth, red curry paste, soy sauce, sesame oil, ginger powder, and pepper to the slow cooker.
- Cook the soup: Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Add lime and cilantro: Once cooking is done, stir in fresh lime juice and chopped cilantro.
- Taste and adjust: Adjust seasoning as needed with more lime juice, pepper, or a pinch of salt if your broth is unsalted.
- Serve hot: Ladle into bowls and serve hot, garnished with extra lime wedges and cilantro if desired.
Recipe Tips
- Can I use green or yellow curry paste instead?
Yes, but the flavor will change. Red curry paste offers the boldest flavor. - How to make it spicier:
Add crushed red pepper flakes or a sliced chili pepper before cooking. - Can I add protein?
Yes, add tofu, shredded chicken, or shrimp if desired. - Can I prep this ahead of time?
Yes, add everything (except lime and cilantro) to the Crock Pot insert the night before, refrigerate, and start cooking in the morning. - What if I don’t have sesame oil?
Substitute with olive oil or skip it for a lighter version.
What To Serve With Crock Pot Curry Soup
This flavorful soup pairs perfectly with:
- Steamed jasmine or basmati rice
- Warm naan or flatbread
- Cucumber salad with rice vinegar
- Spring rolls or veggie dumplings
- A side of roasted sweet potatoes
How To Store Crock Pot Curry Soup
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Let soup cool completely, then freeze in a sealed container for up to 3 months.
Curry Soup Nutrition Facts
- Calories: 419
- Carbohydrates: ~35g
- Protein: ~12g
- Fat: ~25g
- Fiber: ~9g
- Sugar: ~7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use light coconut milk?
Yes, but the soup will be thinner and less creamy.
Can I blend the soup for a smoother texture?
Yes, blend partially or fully depending on your texture preference.
Can I make this in an Instant Pot?
Yes, use the “Soup” setting and cook for about 10 minutes with a quick release.
Why is my soup too thin?
Simmer uncovered for a bit after cooking or blend part of the soup to thicken it.
Can I meal prep this soup?
Absolutely—it freezes and reheats very well.
Try More Recipes:
Crock Pot Curry Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings15
minutes6
hours419
kcalA rich, creamy, plant-based curry soup made in the slow cooker with red curry paste, coconut milk, and chickpeas.
Ingredients
2 bell peppers, diced
1 yellow onion, diced
2 medium zucchini, chopped
3 cloves garlic, minced
1 (15 oz) can chickpeas, drained
1 (15 oz) can coconut milk
3 cups broth
3 tbsp red curry paste
2 tbsp low sodium soy sauce
1 tbsp sesame oil
1 tsp ginger powder
1 tsp pepper
Juice of ½ lime
2 tbsp chopped cilantro
Directions
- Add all ingredients through pepper to the Crock Pot. Stir to combine.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Remove lid, stir in lime juice and cilantro.
- Taste and adjust seasonings.
- Serve hot with lime wedges and extra cilantro.