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Creamy Curried Vegetable Soup*

Prep: 25 minutes
Cook 4-10 hours
Makes 6-8 servings

1 lb potatoes, peeled and cut into 1-inch pieces (3 cups)
3 cups cauliflower florets
1 1/2 cups (3 medium) sliced carrots
3/4 cup (1 medium) coarsely chopped red sweet pepper
1 cup (1 medium) chopped onion
1 15-oz can garbanzo beans, rinsed and drained
2-3 tsp curry powder
2 tsp grated fresh ginger
1/2 tsp salt
1/8 tsp crushed red pepper
2 14-oz cans chicken broth or vegetable broth (3 1/2 cups total)
1 14-oz can unsweetened coconut milk
2 Tbsp snipped fresh cilantro

In a 3 1/2- to 6-quart slow cooker combine potatoes, cauliflower, carrots, sweet pepper, onion, and beans. Sprinkle curry powder, ginger, salt and red pepper over vegetables and beans. Pour broth over all.

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Stir in coconut milk. Ladle into bowls and sprinkle with cilantro.

Per serving: 293 cal, 16 g fat, 0 mg chol, 1030 mg sodium, 31 g carb, 7 g fiber, 9 g pro

Low-Carb Slow Cooker Recipes