Slow Cooker Veggie Curry Soup

• servings: 4 servings
• active time: 20 minutes
• total time: 4 hours 20 minutes

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 (I used vegan chicken broth)

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 1/2 lime)

2 tablespoons cilantro (chopped)

Directions

Add all of the ingredients (through the pepper) to the slow cooker and stir to combine. Cover and cook on high for 4 hours or low for 6 hours.

Remove the lid, stir, and add the lime juice and cilantro. Taste and adjust the seasonings as needed.

Serve hot with extra lime wedges and more cilantro.

Nutrition

• Calories: 419 kcal
• Total Fat: 29 g
• Total Carbohydrate: 34 g
• Protein: 14 g