Slow Cooker Thai Sweet Potato Soup

• Vegetarian

• Produce

  • 2 Carrots, medium
  • 1 Cilantro
  • 3 cloves Garlic
  • 1 (1 inch piece Ginger
  • 1 Lime, wedges
  • 1 Onion, medium
  • 2 Red bell peppers, medium
  • 1 cup Red lentils
  • 1 Sweet potato, cut into 1/2 inch cubes (2 cups, medium large

• Canned Goods

  • 1 (14 ounce can Coconut milk, full-fat
  • 3 tbsp Thai red curry paste
  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1 Peanuts or cashews

• Bread & Baked Goods

  • 1 Bread

Found on cooknourishbliss.com

Description

Ingredients

• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 (1 inch) piece ginger, grated
• 2 medium red bell peppers, sliced
• 2 medium carrots, peeled and sliced
• 1 medium-large sweet potato, cut into ½ inch cubes (2 cups)
• 1 cup uncooked red lentils, rinsed
• 4 cups low-sodium vegetable broth
• 3 tablespoons thai red curry paste
• 1 tablespoon coconut sugar (or brown sugar)
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 (14 ounce) can full-fat coconut milk
• Chopped peanuts or cashews
• Chopped cilantro
• Lime wedges
• Bread of choice for dunking

Directions

• Add the onion, garlic, ginger, peppers, carrots, sweet potato, lentils, broth, curry paste, coconut sugar, salt and pepper to a crockpot. Stir to combine. Cover and cook on low for about 7 to 8 hours, until the veggies are all tender.Stir in the coconut milk until combined. Taste and season with additional salt and pepper as needed (if you like a little heat, I’d also highly suggest adding in cayenne pepper to taste – so good!). Serve as desired!