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.
Provided by cheekym
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h30m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 468 calories, Carbohydrate 81.1 g, Fat 14.7 g, Fiber 14 g, Protein 8.6 g, SaturatedFat 12.5 g, Sodium 322.2 mg, Sugar 20.6 g
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