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Its crockpot season!

I love using my crockpot. A couple weeks ago I tossed a bunch of ingredients into my crockpot and it resulted in one of the best soups I’ve ever had. I decided to add it my blog so I can share it with others who enjoy a hardy curry veggie soup, and so I could refer back to it in the future.

Please note that I have a large crockpot, so you may need to reduce the portions if yours is smaller. If you don’t have one, you can use a regular large pot on the stove, but there is something about a slow cooker that just makes things taste better (in my opinion).

Ingredients:

• 4 cups of vegetable broth (I used the no salt added kind)
• 3-4 cups of water
• 3-4 large carrots (peeled and chopped)
• 3-4 celery stalks (chopped)
• 1 small sweet white onion (diced)
• 1/2-1 bell pepper (I used green – chopped)
• 1 medium sweet potato (diced)
• 1 cup of peas (I used frozen, but fresh would work)
• 1 can of mixed beans
• 1 cup dried red lentils
• 3-4 garlic cloves (minced)
• 2 Tbsp. red curry paste
• 1 Tbsp. yellow curry powder
• 1 Tbsp. ginger powder
• 1/2 vegetable bouillon cube
• Juice from 1 lime
• 2 bay leaves
• 2 Tbsp. butter

Directions:

• Toss everything into slow cooker, except for the lentils.
• I put it on low for 6+ hours, but you could put it on high for 3-4 hours.
• After 4 hours check to see if carrots and sweet potatoes are soft.
• If the carrots and potatoes are cooked, add in the lentils.
• Let it cook for another 30 minutes.
• Using a ladle, carefully scoop 4-5 cups of the soup into a large blender (or do a couple cups at a time if you have a small blender). Blend well.
• Pour the blended soup back into the pot.
• You can let it cook longer, or serve.

I didn’t take a photo yet, but its coming!

If you try it, let me know what you think, thanks for stopping by!