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This creamy crock pot curry soup is a healthy dinner recipe that’s perfect for fall and winter. It is loaded with veggies and can be eaten with rice or noodles. Crock pot curry is one of the easiest meals to make and is so tasty. Your family will LOVE it!
Crock Pot Curry Soup
Now that the time has changed and the days are much shorter, it means that cooler temperatures are upon us, and, for us, this is crock pot season! While we do love slow cooker recipes all year long, the bold and delicious curry flavors make this soup irresistible!
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The ingredients are perfectly proportioned for your crock pot and will cook low and slow for 6-8 hours. Start it in the morning and it’ll be ready by the end of the day for dinner. It’s a wonderful soup to bring to a potluck or football tailgate! What I love most are the leftovers. Sometimes I’ll heat up the leftovers and put them in thermoses for my kids at school.
The base of our crock pot curry soup is coconut milk and red curry paste. You will need two cans of coconut milk and just 2 tablespoons of red curry paste. It’s very flavorful! We use 3 chicken breast tenders, cooked, cut, and seasoned with salt and pepper. You’ll also need two carrots, thinly sliced, as well as zucchini, sweet onion, and bell peppers. You could also use frozen peppers and onions! They can be found in the freezer section at any grocery store and are just as healthy and fresh.
Crock Pot Curry Soup
Just look at how colorful this healthy crock pot soup recipe looks! Throw all of the ingredients in the crock pot and let it slow cook to perfection. I think we will enjoy this recipe several times after the holidays:) It’s very filling, yet, very healthy too! The main ingredient in this easy, delicious, and versatile curry, is coconut milk with chunks of veggies and chicken. Pair it with rice or noodles. You can’t go wrong!
More Crock Pot Recipes
Crock Pot Curry Soup
Ingredients
- 3 chicken breast tenders
- 1 red bell pepper
- 1 yellow bell pepper
- 1 carrot
- 2 small zucchini
- 1 sweet onion
- 2 cans coconut milk
- 2 tablespoons red curry paste
Instructions
- Cook the chicken breast – do not overcook it because it will continue to cook in the crock pot. Season with salt and pepper
- In the crock pot, blend together the coconut milk and curry paste
- Stir in all of the diced and chopped vegetables
- Set crock pot on low and cook for 6-8 hours
- Serve over rice or noodles and enjoy!
