Crock Pot Curry Soup

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

1. 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.
2. Cook the soup: Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3. Add lime and cilantro: Once cooking is done, stir in fresh lime juice and chopped cilantro.
4. Taste and adjust: Adjust seasoning as needed with more lime juice, pepper, or a pinch of salt if your broth is unsalted.
5. 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 Creamy Tortilla Soup
• Crock Pot Creamy Taco Soup
• Crock Pot Creamy Enchilada Soup

Crock Pot Curry Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

419

kcal

A 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.