Slow Cooked Thai Curry Soup – CE
green salad
  • Clean Eating
  • meatless, slow cooker
  • 🌿 Feb Recipes
Slow Cooked Thai Curry Soup – CE
green salad
  • Clean Eating
  • meatless, slow cooker
  • 🌿 Feb Recipes

Ingredients

Prep
  • 2 sweet potatoes
  • 2 C frozen chopped carrots
  • 2 t minced garlic
  • 1/2 C chunky peanut butter
  • 2 T red curry paste
  • 15 oz fire roasted diced tomatoes
  • 1 bay leaf
  • 1/2 t dried thyme
  • salt and pepper to taste
On Cooking Day
  • 10 C salad greens
  • 1/2 C unsalted peanuts
  • 32 oz vegetable broth

Instructions

To Assemble
  1. Chop sweet potatoes into bite size pieces and add to large zipper bag with remaining ingredients.
To Cook
  1. Add contents of bag to slow cooker with broth and cook on low for 6-8 hours.
  2. Remove bay leaf and blend half of the soup in a blender. Return to slow cooker and mix really well.
  3. Garnish soup with peanuts and serve with salad.

Ingredients

Prep
  • 2 sweet potatoes
  • 2 C frozen chopped carrots
  • 2 t minced garlic
  • 1/2 C chunky peanut butter
  • 2 T red curry paste
  • 15 oz fire roasted diced tomatoes
  • 1 bay leaf
  • 1/2 t dried thyme
  • salt and pepper to taste
On Cooking Day
  • 10 C salad greens
  • 1/2 C unsalted peanuts
  • 32 oz vegetable broth

Instructions

To Assemble
  1. Chop sweet potatoes into bite size pieces and add to large zipper bag with remaining ingredients.
To Cook
  1. Add contents of bag to slow cooker with broth and cook on low for 6-8 hours.
  2. Remove bay leaf and blend half of the soup in a blender. Return to slow cooker and mix really well.
  3. Garnish soup with peanuts and serve with salad.
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